Better Meat through Better Processing.

Fast Facts

Fast Facts

  • Scientific studies and years of meat-processing experience show that a cleaner, cooler carcass at optimal muscle pH produces safer, better tasting meat.
  • The Rinse & Chill® process rinses unwanted blood out of the carcass, reduces carcass temperature and pH rapidly, and thereby inhibits bacterial growth.  The result is meat that is safer, cleaner as well as tenderer and better tasting.
  • Rinse & Chill has been approved by government regulators in the U.S., Canada, Australia and Japan.  It is a thoroughly tested, safe, effective and proven process.  It has been used millions of times in numerous plants, and has an outstanding track record of safety and effectiveness.
  • We are committed to ensuring that the Rinse & Chill process is done the right way, every time.  That is why we require there be a full-time, trained and certified Rinse & Chill technician in every customer facility. The technician monitors compliance with HACCP and proper application.  They monitor the process and conduct regular tests to confirm that Rinse & Chill is helping to achieve the highest levels of safety and wholesomeness. Additionally, our state of the art engineering allows MPSC engineers to remotely monitor and provide robust Q&A and customer support.
  • Today, our customers are mostly small and mid-sized meat processors.  Many are purveyors of Natural meat products.  Rinse & Chill enables them to deliver on their commitment to produce safe, wholesome and great-tasting meat.
  • Rinse & Chill is a globally patented slaughtering technology, developed through 15 years of USDA Pilot programs, research and development, and university studies prior to commencing the USDA Commercial Trial in 2000.
  • Our USDA “No Objection Letter” was received December 2004.  In 2005, Rinse & Chill received similar Australian AQIS No Objection status, and Japanese, Canadian approvals followed in 2006.  In 2012, we received a USDA “No Objection” letter for pork.”
  • MPSC has enjoyed robust annual growth in the years since successfully passing through our Commercial Trial to USDA No Objection status.
  • More than four million beef carcasses have been processed and successfully commercialized with Rinse & Chill.
For More Information, See Frequently Asked Questions

 

  • About Rinse & Chill

    The primary purpose of Rinse & Chill is more effective blood removal and to optimize ideal pH levels. The result—cleaner, better quality meat that is more tender and palatable.