Press Release: Danish Meat Research Institute merge into Danish Technological Institute
Danish Meat Research Institute will by 1 October 2009 merge into the Danish Technological Institute. The goal is to create an even stronger research, advisory and innovation division, which covers the entire food industry. This will bring Denmark in an even stronger position in food innovation worldwide.
500 meat experts from 47 countries
On August the 16th the World’s meat experts will assemble in Copenhagen. For one week in August the Danish Meat Research Institute and the Centre for Advanced Food Studies will host the World congress, ICoMST, where technicians, scientists and developers meet to discuss the newest meat research results. The final date for enrolment is July the 27th.
Accurate derinding of pork loins with robot
The majority of pork loins produced in Denmark is defatted for the export market. The Danish Meat Research Institute is developing a new robot, which cuts the back fat off with optimum yield and with precisely the desired thickness of fat remaining on the loins. The project has received financial support from The Danish Food Industry Agency.
Automatic washing machinery to make live easier for pig transporters
Washing and disinfecting the vehicles used to transport pigs is no easy matter. The manual process has to be carried out every time a vehicle has delivered pigs to the abattoir. A danish company in collaboration with the Danish Meat Research Institute is in the process of developing a machine that can wash the inside of vehicles automatically.
The perfect knife steel for robots of the future
The meat industry has long been faced with a choice between two types of knife steel for its machines and robots. So far, the choice has been between steel that is rust-resistant yet “soft” and steel that is hard and yet prone to rust. The Swedish steel producer Uddeholm AB has joined forces with the Danish Meat Research Institute to develop a rustresistant material that combines the best properties of both types.
New model for prediction of shelf life of beef
The new hygiene regulations prescribe the slaughterhouses to document the shelf life of their products all the way out to the consumers. A model of calculation that can predict the shelf life of a product is therefore under development.
Enhance the product value by taste sensation
We express the sensory experiences with your product in words. A sensory analysis is an objective and standardised measuring and analysis method, which is carried out with trained taste assessors. It can provide food producers with data about the characteristics of their products.
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Slaughtering and manufacturing
The DMRI in Roskilde handles research and development for DMA in slaughtering and manufacturing. Increase your knowledge in that area, learn more about us and read about our expertise in product quality, food safety and automation.

Quick links
ICoMST 2009
August 16 - 21 2009 the Danish Meat Research Institute invites the meat experts of the world to Copenhagen. The congress theme is ”Meat - Muscle, Manufacturing and Meals”. Go to registration and view the program:
DMRI Consult
DMRI Consult is a privately owned independent consultancy firm dedicated to serve the international food industry. We are an integrated part of the DMRI.
DANISH
DANISH international business to business site about Danish pork production.