Frequently Asked Questions

Rinse & Chill^® is approved for use by the Australian Department of Agriculture, and the majority of export markets have approval/ “No Objection” status.  Please refer to current Federal Market Access Advice for further information.  

No.  Rinse & Chill^® does remove an additional 30-40% of residual blood (which is a good thing), improves carcase chilling efficiencies and pH decline, all of which relates to improved meat quality.  The tiny amount of glucose-electrolyte in the substrate solution is completely metabolized, leaving no detectable residues, as the data on this website clearly shows. The purpose of these substrate ingredients is to take advantage of the normal metabolic reaction already naturally occurring in the muscle cells of a beef or lamb carcass. This reduces variability in quality, for example, by reducing toughness.

In beef, Rinse & Chill^® removes about 40% of blood, which contains moisture.  On the other hand, it also significantly improves carcase dressing yields, due to easier separation of tissues like the hide from the carcase, substantially less trimming of blood contamination, longer sarcomeres and pH optimization. Retained moisture is less than ½ of 1% in a beef carcase. Improved tenderness means meat separates from the bones much more cleanly, seaming is easier, and boning, in general, requires less effort. Therefore yields improve, even with AMR systems.

MLA and AusMeat both recognise the yield advantages of R&C.   AusMeat recommended there be a commercial agreement between the processor and producer when negotiating procurement.

There is no change to your normal carcase spray chill operation. There is a slight advantage with rinsed carcases compared to control carcases, with chiller shrink being slightly less with rinsed product (studies have shown 0.25% advantage per carcase). This is due to pH optimization. 

For plants with modern cold chain management, excellent.  A recent study by University of Melbourne in lamb concluded Rinse & Chill^® technology resulted in lower pH during storage, increased colour related parameters indicating a better maintained colour during shelf life, and better microbiological quality measured both as lower total levels of bacteria, slower or delayed growth,  lower number of marginal samples and better water holding capacity and therefore yield (both purge and cook loss) up to 105 days of shelf- life, and product was still in good shape out to 150 days. Our domestic client partners report between one and two weeks shelf life extension in fresh lamb, consistently. 

Rinse & Chill^® technology will perform at proper levels when used with optimal cold chain management practices. Temperature abuse is nobody’s friend: pH and carcase temperature declines must be managed using standard industry GMP’s.  When cold chain management is at recommended standards, studies have shown Rinse & Chill^® product outperforms the control product and has less purge.

The equipment is custom designed for each abattoir.  Typically you need 40’ or so adjacent to your kill floor, and adequate chain space for dwell times.  Chain speeds will dictate design, and our experienced engineering team will help you through this assessment.  We currently run up to 13 head per minute for smallstock with our new, patented HSAM.  The first beef HSAM has recently been implemented as well.

MPSC does not sell equipment.  We offer a partnership business model under our client agreement, which is similar to a licensing agreement.  This aligns our incentives with our client partners’, and we work hard on a daily basis to ensure their success in real time.

The plant performs the day-to-day maintenance, MPSC provides a preventative maintenance program for major items and a breakdown response service.  The highest level of automation in the industry delivers real-time notification and remote support. Because of this, we often know about issues before the plant does and are able to swiftly address a solution.

No.  Our solution ingredients are classified as substrates, common internationally GRAS-listed food grade ingredients which are fully metabolised in the pre-rigor muscle cells and converted into energy. This is how the technology works; it’s how it tenderizes and recharges the “colour battery” in each cell, to quote meat scientist James Claus, Ph.D., University of Wisconsin, USA.  It’s not an additive process. Rather, it manages and optimizes post-mortem glycolysis.  The data is clear and repeatable: There are no detectable substrate residues left in final meat products.

The solution volume is calculated from the “liveweight” of each individual animal. 

MPSC provides the blend, consumables, scheduled maintenance and all training and audits.

Even with good quality livestock, seasonal changes result in increased numbers of dark cutters.  Rinse & Chill^® will virtually eliminate these.  Not to mention the data shows tenderness, colour, yield, food safety and shelf life benefits for all livestock.  When producing high quality product, it’s hard to imagine it could get any better; however R&C will deliver consistency that will have the marketplace coming back for more. 

Rinse & Chill^® helps your plant achieve higher meat yield on a per animal basis, utilizing more of the carcass and reducing food waste at the plant level. Because of higher meat yields, less energy and water is used and less CO2 is emitted in the processing of each pound of meat. Additionally, Rinse & Chill^® significantly improves chilling efficiency, resulting in the potential for up to a 16% reduction in energy needed for refrigeration.

Rinse & Chill^® is helping the meat industry obtain more meat from each animal processed — meat that would otherwise be lost to waste or processed for secondary meat products. So for a 600 head/day plant, up to 2.1 million kilograms¹ of additional meat may be gained each year, which is the annual beef consumption of 109,000 people in Australia²!

¹ Based on processing 545 kg fed cattle 260 days/year.
² According to MLA, 2021 beef consumption per capita in Australia was 19.2 kg.
https://www.mla.com.au/news-and-events/industry-news/australias-red-meat-and-livestock-industry-well-placed-to-capitalise-on-exceptional-conditions/

The higher yield resulting from the use of Rinse & Chill^® means that each pound of meat is produced using less energy. Rinse & Chill^® also creates significant chilling efficiencies that reduce refrigeration time and have the potential to reduce refrigeration energy use by up to 16%. Combined, the energy efficiency gains through yield improvement and faster chilling time help to save energy and reduce greenhouse gas emissions associated with fossil fuels.

*It’s important to note that due to the variability in plant size and processes, we can’t state with certainty what an individual plant’s actual energy efficiency outcomes will be without an understanding of the baseline energy use. By working with MPSC, we can help you establish your baseline and track energy and yield data to see progress and advancements in efficiency and energy reduction.

As an example, in a 545 kg pound cow, Rinse & Chill^® uses a nominal 53 liters of water to rinse each animal. The higher yield resulting from the use of Rinse & Chill^® means that less water is used to process each pound of meat. Plus, because 40% more blood is removed up front, clean up water usage is reduced.¹ Rinse & Chill^® creates the potential for a 600 head/day processing plant to reduce water use by 23,000 liters per day.² That’s 6 million liters per year! Average daily water requirement to sustain life is about 100 liters.³ Therefore, the annual water saving estimated for one beef plant alone that uses Rinse & Chill^® could be enough water saved for 168 people to live on for a year.

¹ Amount of water savings has not been measured but has been noted by processing plants to be significant.
² Based on 1,700 liters of water per animal for processing and 2% efficiency improvement in water use per pound of product when using Rinse & Chill^®.
³ https://www.un.org/waterforlifedecade/human_right_to_water.shtml

At MPSC, we are a meat processing solutions company and sustainability is one of our core values as well as a strategic business driver. We make our business decisions by placing people, animals, and nature at the center.

Our company is committed to being part of the solution to climate change, not part of the problem. Our contribution is to deliver technology to our customers that results in sustainable improvements in meat processing plants. We scale change one processing plant at a time. We also scale change by making our own commitments to sustainability. We don’t follow a “do as I say, not as I do approach to sustainability.” At MPSC, we commit to the following actions on sustainability:

1. Transparency.
2. Goal Setting on Waste, Energy, Emissions, Social Impact.
3. Sustainability Reporting.
4. Leadership.
5. Continuous Improvement.

Under its brand Rinse & Chill^®, MPSC Inc., provides meat slaughtering services, know-how, and groundbreaking science and technology.  Our team is composed of experienced slaughter-men, engineers, QA and meat scientists who can help you use this new tool called Rinse & Chill to produce cleaner, safer meat products that are also more tender, with brighter color and longer shelf-life.  Our services become integrated into daily production routines, with both remote and in-plant support personnel. We are invested in your success.