Better Meat through Better Processing.

History

The technology that became known as Rinse & Chill® began decades ago with a vision of enhancing meat safety and quality by improving the way meat is processed.  After years of university research, Pilot Programs, foreign operations, extensive testing and government approvals, today, Rinse & Chill is used by leading small and medium sized independent meat processors in many establishments worldwide.  Rinse & Chill is patented and owned by MPSC, Inc. of Hudson, WI.  It won full USDA “No Objection” status in 2004 and is now in use in a growing number of abattoirs, primarily in the US and Australia.

  • 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.