Day 217 - 09 02 96 - Page 61

 
 

                                                                  DAY 217
 
 
 
 
 
     1        into the passage.
     2
     3   Q.   Which bit?
     4        A.  Where the man with the breaking saw stands.
     5
     6   Q.   Hang on - these black lines are overhead lines?
     7        A.  That is right, yes.
     8
     9   Q.   Without shackles and hooks on them, each of which contains
    10        a piece of element?
    11        A.  Yes, that is right.
    12
    13   Q.   Which way did they get out of chill room one into the
    14        passage?
    15        A.  The door; there were two different -----
    16
    17   Q.   Two doors?
    18        A.  Two doors which they could get through.
    19
    20   Q.   Which one did they go out of?
    21        A.  Either one; it depended on how much carcasses they
    22        already had at the despatch bay, whether the man needed to
    23        cut them into quarters or whether they were young cattle
    24        that were sold as half carcasses.
    25
    26   Q.   You say that, from time to time, a hind quarter that was
    27        not wanted by the French customers would be diverted back
    28        into the boning room?
    29        A.  That is right, yes.
    30
    31   Q.   At what point would that take place?
    32        A.  That would happen at the despatch bay.  There is a door
    33        from the despatch bay into the cutting room.
    34
    35   Q.   There is no line there though, is there?
    36        A.  It is a line.  There is -- you can see that it has been
    37         -- how do you call it -- discontinued there.
    38
    39   Q.   That is the disused prefeed line?
    40        A.  Yes, but that is an overhead line as well.  The
    41        carcasses came to the weight point.  Then they were passed
    42        down this way, and these were quarter carcasses already so
    43        they could be used on this lower line, and they were
    44        dropped into the cutting room on that line.
    45
    46   Q.   Do you say the temperature of those hind quarters that went
    47        into the cutting room was not measured?
    48        A.  It was measured by me on occasions; that is when I did
    49        identify meat about 7 degrees.
    50 
    51   Q.   So, that is where your measurements, you think now are more 
    52        than 7 degrees, came from? 
    53        A.  Some of them definitely must have come from those.
    54
    55   Q.   You do not dispute Mr. Bone's statement that actually at
    56        the door from chill room one into the cattle room the
    57        temperature of the carcasses was measured on a half hourly
    58        basis, do you?
    59        A.  Well, no, I never disputed that.
    60
 
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