Professor Alan Reilly:

To be quite honest, we were not particularly interested in sheepmeat. Having looked at some of the results we got back, there were traces of sheepmeat in one or two of the composite products which were supplied from the Netherlands. Again, one has low traces of these species in these products. There is no commercial advantage from that type of contamination; it just happens in the processing conditions. For us, sheepmeat was not an issue. We chose three species - beef, pork and horse.