In August, 400 meat scientists gathered for the International Congress of Meat Science and Technology in Copenhagen. And they didn’t just talk about meat. The scientists had a real hands-on experience when Danish Crown hosted a meat experience out of the ordinary. Japanese, Canadians, Koreans and Bangladeshi participants gathered around the pans where tender veal steaks and juicy pork chops were being carefully prepared.
It must be cooked just right
One group of five scientists had declined any salad to leave enough space for their pork chops.
Meat scientists had a tasty experience when Danish Crown hosted the ICoMST congress in Copenhagen in August.
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, said Ken Jakes in concluding the definition, it must be cooked just right.
Nationalities and differences were ironed out when everyone was handed a Danish Crown apron for wearing in the kitchen.
Tasty, tender and juicy
The five scientists agreed that the beef 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.
Beef, veal and pork were barbecued when meat scientists were invited to cook under expert guidance in Danish Crown’s kitchen, which had been set up specially for the occasion in the gardens at the University of Copenhagen’s Faculty of Life Sciences.