Meat Awards judging moves into day 2
Meat Awards judging moves into day 2
The home economists in the test kitchens at Harper Adams University are being kept busy on Day 2 of the product judging for the Meat Management Industry Awards.
Home economists prepare food for judges at the MM Awards product judging.
The morning kicked off with a mixture of sausages, bacon, cold eating products and tomahawk steaks. Clare Greenstreet, chief home economist, said: “Having worked on the awards over a number of years now we are definitely seeing more of a variety of products coming through this year. Mini joints are certainly on trend and there are notably more bone-in products.
As far as the sausage category is concerned there’s definitely a hot and fiery flavour in vogue this year. There’s also more emphasis on provenance on packaging and regional flavours.” Clare and her colleague, Viv Jones, start their working day at 8am ensuring a constant stream of products flow from the kitchen to the judges’ tables.
In excess of 200 products were tasted at yesterday’s judging.
With over 600 products being delivered over three days the back room team, cooks and judges certainly have their work cut out.
Awards organiser, Emma Cash, said: “We evaluated just over 210 products on the first day and today is likely to be in excess of that. The facilities at Harper Adams’ Regional Food Academy are first class and we’re most grateful to their staff for all their help and advice in facilitating our product awards.”
