Day 098 - 07 Mar 95 - Page 21
1
2 Q. Is it chilled quite quickly there?
3 A. It is chilled in the boning hall, sir. It comes out of
4 the carcass chill as chilled. It is boned or deboned ---
5
6 Q. Yes.
7 A. -- into its trays into the -- over to the cold storage
8 area, it is assembled into a pallet or a bin in this case.
9
10 Q. What about the combo bins?
11 A. Yes.
12
13 Q. It is put in one of their octagonal bins?
14 A. That is right. When that is full it goes over to the
15 cold store into the chilling area.
16
17 Q. So the temperature really is dropping all the time?
18 A. Yes.
19
20 Q. It should stay in the final big chilling room ready to go,
21 as it were, in the combo bins, in the case of McKeys, until
22 it gets down to not more than four degrees?
23 A. That is right.
24
25 Q. If it is brought out, found to be over four degrees it
26 should go back?
27 A. Yes.
28
29 Q. Because although the lorry is at plus or minus -- if the
30 lorry is at zero, it is not necessarily a very long run,
31 and you are not counting on the lorry ride to chill it; is
32 that right?
33 A. That is right, sir.
34
35 Q. The lorry has the usual pen on paper ---
36 A. Yes.
37
38 Q. -- to show you what the temperature has been throughout the
39 journey?
40 A. That is exactly right.
41
42 MR. MORRIS: So the deboning hall, is that generally between
43 about four and seven degrees, the meat at that time ---
44 A. Yes.
45
46 Q. -- or more or what?
47 A. Yes, I would say -----
48
49 Q. It is hard to work on, is it not, when it is too cold?
50 A. It is, yes, but between four and seven, I would say,
51 would be typical of a meat in a boning hall.
52
53 Q. With some variation, maybe a bit lower, a bit higher?
54 A. Yes.
55
56 Q. When you take samples from the meat, from the meat
57 somewhere, where is it generally done? Where are the
58 samples actually taken? On the line, what part of the
59 process are the samples taken?
60 A. All over our process.
