Tasty experience served up by Danish Crown at ICOMST in Copenhagen

On 18 August 2009, 400 meat scientists gathered for the International Congress of Meat Science and Technology in Copenhagen. And they didn’t just talk about meat. The meat-interested scientists had a real hands-on experience when Danish Crown hosted a meat experience out of the ordinary.

- 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 with a broad Canadian accent.
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.

Daniel Westgeest looked down at his plate where a small piece of rind was left. - I would say that the right fat marbling makes a good piece of meat.

- And then it must be cooked just right, said Ken Jakes from Canada, to conclude the definition.

The five scientists agreed that the veal tenderloin which they had just eaten fully lived up to their idea of what constitutes good meat.

- It was tasty, tender and juicy. And it was just the right temperature – also inside, said Ross Clark, before joining the others to get a pork chop.

ICOMST lasts all week, and on Thursday 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.