Two batches of meat pass stringent tests before release The city's first imports of chilled pork from the mainland - comprising 150 pigs - arrived at the Man Kam To Food Control Office yesterday morning to undergo vigorous testing by the Food and Environmental Hygiene Department. The imports arrived a day after mainland authorities suspended the licence of Dong Jin Frozen Meat Company in Huidong, Guangdong, one of four processing plants approved to supply chilled pork to Hong Kong, amid media reports of unsavory conditions and the use of rusty blades for butchering. Senior Superintendent Lee Wai-ching said the first three consignments of chilled pork from the remaining three approved processing plants would be tested before being released to vendors. He said the inspection of each batch - including the checking of health and import certification, approval of pre-packaging and labelling, temperature measurement, and testing for veterinary drug residues - would take five to eight hours with the first consignment expected to hit the streets last night. The Food and Environmental Hygiene Department confirmed last night that the first two consignments of pork had passed inspections and chemical tests. The third batch was still being tested. The eagerly anticipated chilled imports are expected to pose stiff competition for the city's monopoly of fresh pork, granted to Ng Fung Hong, part of mainland conglomerate China Resources, by mainland authorities since the 1980s. Hong Kong imported 5,200 tonnes of chilled pork from five different countries last year, the bulk coming from Thailand. The Wellcome and ParknShop supermarket chains have estimated chilled pork from the mainland to be 20 to 30 per cent cheaper than fresh pork and expect strong demand. Chairman of Legco's Food Safety and Environmental Hygiene Department Fred Li Wah-ming said chilled pork would offer fresh choices for the consumer.