Day 112 - 31 Mar 95 - Page 15

     
     1        A.  Well, it does not say anywhere what kind of packages
     2        they are.
     3
     4   Q.   It says "Dispatch and Box Chill".  What do you think that
     5        means?
     6        A.  There are various different types of packaging that
     7        were used at the time at Jarretts.
     8
     9   Q.   Do you know how the boned meat destined for McKey's was
    10        dispatched, in what sort of containers?
    11        A.  As far as I can remember, it was dispatched in
    12        octibins.
    13
    14   Q.   Then look at the Customer/destination column, do you see?
    15        A.  Yes.
    16
    17   Q.   They are all McKey destinations, are they not?
    18        A.  You are right.
    19
    20   Q.   So, the likelihood is, if McKey's meat comes in octibins
         that what is being dealt with in this sheet, if it is
    22        right, are octibins, is it not?
    23        A.  That is right.
    24
    25   Q.   Then you will see that, apparently, they measure the chill
    26        at the time of loading and give a reading of 0 degrees --
    27        this is just above the table -- and they measure the
    28        container temperature "before" and "after" and both give a
    29        reading of zero?
    30        A.  Container temperature, both give a reading of 1.
    31
    32   Q.   Where do you see that, on page 103?
    33        A.  I am on page 102, I am sorry.
    34
    35   Q.   That is my fault.  I want to deal with 7th April before
    36        I come to 14th; being a lawyer, I tend to try to be
    37        chronological where possible.  The degrees recorded on page
    38        103 at the top of the table are 0, 0 and 0, are they not?
    39        A.  That is right.
    40
    Q.   The packed temperatures are different, are they not?  You
    42        see, it is the third one from the right?
    43        A.  Yes.
    44
    45   Q.   Something between just under 4 and 5 degrees?
    46        A.  Yes.
    47
    48   Q.   What is the difference between the pack temperature and the
    49        temperature of the chill at the time of loading?  What
    50        different items or categories are they talking about there, 
    51        do you know? 
    52        A.  When they talk about the temperature of the chill, that 
    53        is the air temperature of the chillers.
    54
    55   Q.   So the pack temperature must be a measurement of something
    56        different, must it not?
    57        A.  Yes, I would imagine that is the temperature of the
    58        meat.  I have no knowledge of this but .....
    59
    60   Q.   No, but if you turn back to page 102 you see similar sorts