The room containing the hardware on which he was commissioning the system was just after the sensor bit. Whenever he needed to enter or leave the room he had to wait as a carcass, still steaming from within, glided past and then dart through the gap between that and the next one.
Oddly, it didn't put him off pork: he used to take advantage of the onsite employees' shop to buy large, freshly-slaughtered joints at heavily discounted prices. However it put him off bacon. He reckoned that a freshly-slaughtered pig carcass smelt of bacon, which suggests that though one assumes that the distinct aroma of bacon arises from the curing process, this may not be the case

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