21 August 2009

2 minute read

Europe

Talking about food is not enough, you have to really experience it," said Anne Villemoes, Director of Corporate Communications, to the 400 meat enthusiasts.

However, she reminded them that they first needed to wash their hands as meat and food safety are very much on the agenda.

World around Danish meat

So once the 400 pairs of hands had been to the washbasins, they proceeded to the nine food stations with piping hot pans situated in a marquee in the gardens of the University of Copenhagen.

Sporting ‘meat, fleisch, kød, carne’ T-shirts, nine Danish Crown reps were ready to offer advice on the perfect way to cook meat.

And it wasn’t long before Japanese, Canadians, Koreans and Bangladeshi participants gathered around the pans where tender veal steaks and juicy pork chops were being carefully prepared.

There was a cheerful atmosphere, and the sound of laughter could be heard over the sound of frying meat.

Scientists very pleased

The hungry scientists then sat down at the round café tables to taste the delicious meat from Danish Crown.

One group of five scientists had declined any salad to leave enough space for their pork chops.

"We are here for the meat," said Daniel Westgeest, a meat scientist.

In their view, there are several factors which make for a really good piece of meat.

Ross Clark from New Zealand kicked off, "It must be tender."

"And juicy," added Brad McLeod from Canada.

"My words exactly. Oh, and the taste must be just right," said Caroline Mitchell from the UK.

ICOMST lasted a week, and on today, between 11 am and 5 pm about half the scientists – around 250 people – will be visiting the most modern slaughterhouse in the world, Danish Crown in Horsens.

TheCattleSite News Desk