Frequently Asked Questions
Q: Is Rinse & Chill Approved by the US Federal Government?
A: Yes, MPSC has received USDA Full Federal Approval for its Rinse & Chill technology for use in federally inspected beef slaughter establishments. This follows a 4-year USDA Commercial Trial, and a earlier, limited scope USDA Pilot Program Approvals during an earlier phase of research and development. USDA Full Federal Approval allows MPSC to implement and operate its technology in Federally Inspected Establishments. USDA has also approved the use of Rinse & Chill for use in Natural designated beef and in Bison.
Q: Is Rinse & Chill Patented?
A: Yes, Rinse & chill owns several US/global patents, including several in the past few years.
Q: How do I find Rinse & Chill beef in my grocery store?
A: Several different Rinse and Chill beef and bison programs in stores and more coming. ;Rinse & Chill" does not appear on the label. You need to ask your food store's meat department manager to find out.
Q: Where else is Rinse & Chill approved and in use?
A: MPSC has received full approvals for commercial utilization of its patented Rinse & Chill technology in several countries. The US and in Australia are the leading production areas of rinse and chill meat products.
Q: Does Rinse & Chill affect the nutritional composition of beef?
A: No, there are no significant nutritional differences.
Q: Does meat produced via Rinse & Chill require special labeling?
A: USDA has approved the commercialization of meat produced via Rinse & Chill with no special or additional labeling provisions required.
Q: Does Rinse & Chill leave detectable residues in the meat?
A: No, Rinse & Chill leaves no detectable residues in the meat. This issue was thoroughly investigated during USDA Pilot Programs and the USDA Commercial Trial. The Rinse & Chill solution's ingredients, extremely dilute to begin with, are classified as "substrates," meaning they are fully metabolized in the muscle.
Q: Does Rinse & Chill add water to meat?
A: USDA approved in plant tests show moisture levels increase by less than 1/2 of 1% in beef and bison carcasses delivered via Rinse & Chill as compared to controls, a level considered by USDA as "not significant".
Q: Does it change the flavor of beef?
A: To date University sensory (taste panel) studies performed on USDA choice and select beef have not shown differences in flavor attributable to the process. University studies looking at the issue of chemically measuring "warmed over flavor" in frozen and pre-cooked beef have found major flavor improvements with Rinse & Chill products. This can be translated roughly as reducing "off-flavors." Most of our customers nevertheless do attribute a reduction of bloody or liver-flavor especially in certain cuts, such as the flat iron.;
Q: Where does the solution go?
A: MPSC's Rinse & Chill solution passes through and out of the vascular system of humanely slaughtered beef animals. This is how blood is rinsed out.
Q: Which beef companies have Rinse & Chill?
A: Rinse & chill is implemented in 14 plants in Australia and North America. Use of the technology is growing, primarily in small to medium sized independent producers and family-owned operations. Please contact MPSC for more information.
Q: What claims are approved by USDA for use in association with beef produced via Rinse & Chill?
A: The USDA-approved primary purpose of Rinse & Chill is to more effectively remove blood while lowering pH and temperature. No other marketing (or labeling) claims are made by MPSC. All other benefits are incidental.
Q: So what do you sell, equipment?
A: No, MPSC ia service provider of Rinse & Chill to slaughter plants. MPSC does not sell equipment.