Better Meat through Better Processing.

University of Minnesota

Dear Dr. Douglas H. Bernhardt:

It gives me a great deal of pleasure to inform you of the exciting results obtained in our beef cholesterol content research. The [rinsing and chilling] of cattle with the MPSC solution using the MPSC [Rinse & Chill] resulted in a 23% reduction in meat cholesterol levels.

The foregoing findings are among the most significant results I have ever obtained in my 30+ years at the University of Minnesota. Before I became aware of [Rinse & Chill] I had boldly claimed it to be impossible for anyone to substantially lower the cholesterol content of meat. This statement was made because of the fact that most of the cholesterol in muscle is associated with lean tissue, specifically the muscle cell membranes, and is extremely essential. Some cholesterol researchers consider cholesterol to be the most important single chemical compound in the body of animals. So, my argument was, how could you possible lower levels in muscle cells? Therefore, it appeared impossible to lower cholesterol levels in meat.

Then I learned about the MPSC process. You will remember my prediction some time ago that your [Rinse & Chill] process would likely lower cholesterol levels. Fortunately, this time I got it right! My basis for this prediction was that [Rinse & Chill] would lower residual blood components like the lipoproteins (high-, low-, and very low-density lipoproteins) and cell (red cells, platelets and white cells). The cells of blood, like muscle cells, are enveloped in a cholesterol-rich membrane.

As the attached documents indicate, we used not one, but two sophisticated techniques to prove the lowering of cholesterol. I credit Eugenios (Akis) Katsanidis for some excellent laboratory work on the project. He even developed high performance liquid chromatography (HPLC) procedure that enables us to quantify vitamin E and cholesterol in the same HPLC injection. We believe this will be most useful in the future.

I would like to conclude my discussion of the cholesterol findings with a brief discussion of the health significance of lowering meat cholesterol. The marketing significance might be puzzling to some. Years of debate has centered on the question of just how important is dietary cholesterol as a factor affecting serum cholesterol, a known risk factor for coronary heart disease (CHD). Research over the past decade, primarily by Dr. K.C. Hayes, Brandeis University, has clarified the issue by showing that dietary cholesterol levels in the diet to be a causative factor in elevated serum cholesterol. As a result, among leading researchers and health authorities it is now believed that serum cholesterol recommendations have reflected this belief as Americans have been recommended to limit their cholesterol intake to 300 mg per day by the federal government. It is difficult not to exceed the 300 mg per day recommendation and still enjoy nutritious and delicious foods like eggs and meat.

In conclusion, let me say that I believe the cholesterol lowering findings are very important. The data were confirmed using two excellent lab methods showing very good agreement with both literature values for control meat and between the two methods for control and MPSC-treated meat. The differences between the controls and the MPSC-treated meat are statistically significant to a very high degree of statistical significance. The differences between the control animals and [Rinse & Chill] animals are substantial and would, if applied to all meat animals, accomplish a serious reduction in dietary cholesterol in the meat eating population.

If you have any further questions, please do not hesitate to call me.

Paul Addis, Professor
Department of Food Science and Nutrition
University of Minnesota


Area for 5a-cholestane Area for cholesterol Ratio
TB Control 172231 195303 1.134
TB MPSC [Rinse & Chill] 206761 177028 0.856

Results are the average of two samples. MPSC [Rinse & Chill] was 24.5% lower than the control.

MPSC makes no USDA claims in relation to any of the incidental benefits associated with Rinse & Chill technology. See Primary Purpose.

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  • 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.