Rinse & Chill® Latest News
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MPSC joins The Global Roundtable For Sustainable Beef
MPSC is now a member of the Global Roundtable for Sustainable Beef (GRSB).
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MSA Approval of Rinse & Chill Technology
Rinse & Chill® is now approved by Meat Standards Australia (MSA). This officially recognizes Rinse & Chill® as a complementary technology to MSA. MSA has undertaken research trials which includes consumer sensory evaluation of cuts from beef carcases which had Rinse & Chill® applied. There were no negative impacts on eating quality in the beef carcases…
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Lamb Meat Yield Benefit of Rinse & Chill®
Rinse & Chill® has the potential to increase the yield of lamb carcases by 3.2%. The aim of this project was primarily to estimate the effect of RCT on lamb HSCW, whilst investigating the impact of the RCT on chiller shrink, pH decline and purge of a forequarter cut, the square cut shoulder. Lamb HSCW…
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Frozen lamb retail shelf-life & quality
Another groundbreaking lamb shelf life study with U Melbourne’e meat science team shows how Rinse & Chill and Vacuum Skin Packaging can be used in the lamb industry, especially in the supply chain of the frozen-thawed lamb, to deliver a more consistent quality at the retail point. Download the Study
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Bring on the Bison Burgers-Meat & Poultry Magazine
Great Range Bison is fulfilling the growing consumer demand for bison products.
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Original AU Client Hardwick’s Acquired by Kilcoy Foods
An MPSC client partner since 1997, Kyneton VIC based Hardwick’s Meats Pty., Ltd. have agreed to be acquired by Queensland’s Kilcoy Global Foods, Ltd. Current owners Luke and James Hardwick substantially grew the business started by parents Gary and Vikki Hardwick 50 years ago. MPSC has enjoyed a close partnership with the Hardwick family and…
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Grand Opening of New University of Wisconsin Meat Science and Animal Biologics Facility
MPSC is a proud contributor to the University of Wisconsin’s New state-of-the-art MSABD building, the new home of the MSABD program, which is part of the Department of Animal and Dairy Sciences. The program involves research, teaching and outreach in the areas of meat science, food safety, and animal biologics — value-added molecules from animal…
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University of Melbourne Completes Lamb Shelf Life Study
A new and important study conducted under Dr. Robyn Warner’s team of researchers documents lower bacteria counts, better color and no significant differences in cook loss or purge out to 155 days. Rinsed lamb had better shelf life attributes overall than non-rinsed.
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