Rinse & Chill® is the globally trademarked brand of MPSC Inc. It provides independent, small and medium-sized client abattoirs an “all in one” suite of meat slaughtering techniques, and advanced technology. The Rinse & Chill service is a pre-rigor, bleeding methodology that delivers real, measureable benefits. The basic process involves rinsing a super-chilled isotonic solution containing dilute concentrations of Internationally GRAS listed, approved substrates (glucose electrolyte) through the carcass, improving sanitation, meat quality, palatability and appearance. The globally patented and government approved Rinse & Chill process optimizes ideal pH levels and cleans out undesirable blood more effectively than traditional methods. The benefits of better control over these parameters include improved meat safety and quality.
Rinse & Chill is a tool and, like any tool, final results depend greatly on the type of raw material, as well as client plant design and competencies. Benefits in rinsed carcasses are easily quantified: the meat products are more consistent, tender, higher quality, offering brighter color. Rinsing delivers benefits in all red meat species and animal types, however, certain benefits might be more pronounced in one animal type over another. For example, reduction of gamy flavor in grass fed beef or livery flavor in cow tenderloins is not a significant benefit in high quality grain fed cattle. On the other hand, reduction of livery flavor in choice beef “flat iron” steaks and chuck products, for example, is. For well-managed establishments that measure their businesses, the utility and contribution of Rinse & Chill is especially obvious and substantial. Since our USDA Approval, the vast majority of MPSC demonstration projects to date have converted into long-term clients
To move forward, MPSC offers presentations, demonstrations, and facilities visits to qualified prospects.
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