Better Meat through Better Processing.

Fact Sheet: Tested, Proven, Government Approved

Fact Sheet: Tested, Proven, Government Approved

Rinse & Chill® is a thoroughly tested and well proven process that has been approved by leading government authorities worldwide.

The technology has now been approved by Health Canada, Australia’s DAFF-Biosecurity (formerly AQIS,) New Zealand’s MPI (Ministry for Primary Industries,) Japan, and the U.S. Department of Agriculture.  Canadian review of this technology spanned several years and included a Novel Foods evaluation, as well as visits by CFIA personnel to USDA establishments utilizing the technology.  The US experience included decades of pilot programs, academic research, and several years of commercial trial at three plants on a variety of animal types.  Much of the published science on Rinse & Chill™ was generated by researchers at Michigan State University, the University of Minnesota, Kansas State University, and Minnesota’s Agricultural Utilization Research Institute.  According to Kansas State Professor James L. Marsden, “R&C produces the cleanest carcasses possible.”

As of today, some four million beef and several hundred thousand other red-meat species, such as bison, have been slaughtered using the Rinse & Chill technology and commercialized successfully on two continents, with no food safety issues reported.

All of the ingredients in the Rinse & Chill rinsing solution are approved by the U.S. Food & Drug Administration and are internationally GRAS-listed, common food-grade ingredients. They are classified as substrates, meaning they are fully metabolized, leaving no detectable residues.

Once installed, there is a full-time, trained and certified Rinse & Chill technician in every customer facility.  They monitor the process and conduct regular tests to confirm that Rinse & Chill is helping to achieve the highest levels of safety and wholesomeness possible.

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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.