Better Meat through Better Processing.

Frequently Asked Questions

Frequently Asked Questions

What is Rinse & Chill®?

Rinse & Chill® is a proven, government-approved process that enables meat-processors to produce cleaner, safer, better quality meat.

Who uses Rinse & Chill®?

Today, our customers are mostly small and mid-sized meat processors.  Many are purveyors of Natural meat products, but organic volume is increasing too. Rinse & Chill® helps them deliver on their commitment to produce safe, wholesome, consistently tender and great-tasting meat.  Many well-known retailers across the USA carry Great Range Bison, the world’s first fresh, case ready ground bison courtesy of Rocky Mountain Natural Meats, an MPSC Rinse & Chill® client.  Rinse & Chill® lamb is new, but already making an impact in Australia and North America due to superior palatability and flavor. One article recently published in Meat Science documents a 50% improvement in lamb tenderness.

How does it work?

Early in the slaughtering process, an extremely dilute sugar-electrolyte chilled solution is used to rinse blood out of the carcass, optimize ideal pH levels and inhibit bacterial growth.  The result is meat that is safer, cleaner as well as tenderer and better tasting.

What tests and approvals has it undergone?

Rinse & Chill has been approved by government regulators in the U.S., Canada, Australia and Japan.  It is a thoroughly tested, safe, effective and proven process.  It has been used millions of times in numerous plants, and has an outstanding track record of safety and effectiveness.

What is in the Rinse & Chill® solution?

The Rinse & Chill®solution is 98.5 percent water and does not leave any detectable residues in the meat.  The solution is essential to making meat cleaner and safer.  Included in the solution are very small amounts of sugar and electrolyte.  These substances are Generally Recognized as Safe (GRAS) by the U.S. Food & Drug Administration.

How is the process managed?

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.

How does it affect the meat?

Several tests and years of experience show that meat from Rinse & Chill plants is safer, cleaner, tenderer and better tasting.  Yet, it does not alter the meat nutritionally.  It adds a tiny amount of moisture to the meat—less than .5%–which is compliant with USDA standards for retained moisture.  The USDA-accepted test for added moisture shows de minimus carcass water uptake, similar to many other commonly used carcass wash processes.

Are Rinse & Chill meat products labeled?

No.  There is no consumer or regulatory reason to legally require the labeling of Rinse & Chill meat.   It is the same in terms of nutrition and appearance as other meat.  It is USDA inspected and approved.

Does Rinse & Chill create any additional pain or discomfort for the animal?

No. The initiation of Rinse & Chill begins post-mortem, after the animal has been humanely slaughtered.  Our technicians follow USDA Humane Animal Handling Procedures.

Who owns Rinse & Chill?

MPSC, Inc. of Hudson, WI, has developed the globally patented Rinse & Chill technique and technology.  We received full USDA approval in 2004 and the technique and technology are now in use in a growing number of abattoirs, primarily in the US and Australia. Rinse and Chill is also approved for use in other species such as pork, lamb bison and even yaks!

For More Information, See Fast Facts
  • 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.