Better Meat through Better Processing.

Fact Sheet - How Rinse & Chill Works

Our Team

J. Warner Ide


Mr. Ide serves on the Board of Directors and as President of MPSC, Inc. and its international subsidiaries. Mr. Ide initially came to MPSC as an investor and consultant, and later held positions of Executive Vice President and Vice President-Operations of MPSC. He was responsible for raising capital during the early years of R&D, and subsequently managed MPSC’s Latin American operations. Prior to MPSC, Mr. Ide worked in manufacturing and as a marketing consultant to Fortune 500 clients. Mr. Ide graduated from Dartmouth College.

Russell T. Lund III

Chairman, Board of Directors

Russell T. Lund, III (Tres) serves as Chairman, President and CEO of Lund Food Holdings Inc., which operates the Lunds and Byerly’s grocery stores in the Minneapolis/St. Paul market place. His career began with Lunds in 1978 as a part-time carryout. His full-time career commenced in 1985. Tres became vice president of retail operations of Lunds following an intensive 18-month internship, and in 1991 he was appointed president and chief executive officer of Lunds, Inc. Following the successful acquisition of Byerly’s, Inc. in 1997, and the integration of the two formats under one company, Tres was named chairman, president and chief executive officer of Lund Food Holdings, Inc.

Tres serves on the Boards of the Food Marketing Institute (FMI), the Minnesota Grocers Association (MGA), the AgriBeef Company (Boise, Idaho) and MPSC, Inc. (Hudson, Wisconsin).

Dwight F. Packard

Board of Directors

Mr. Packard is an independent consultant to the meat industry, and is a shareholder and member of MPSC’s Board of Directors. He has held senior and executive positions in beef, pork and processed meat companies for more than 20 years, including Vice President of Operations, Armour Food Company, Vice President of Beef Operations, Excel Corp., and Executive Vice President of Operations and Partner, Farmland National Beef Packing Co., L.P., and President Agribeef Co. He began his career as a production line meat cutter.

Mr. Packard’s responsibilities have included production, Q.A, human resources, engineering, food safety, workplace safety, environmental compliance and purchasing. He also served as primary senior contact with federal, state and local regulators. He has traveled to most of the major meat producing and meat consuming countries and is familiar with the dynamics of export markets.

John E. Marlette

Director, MPSC Australia

A resident of Australia since 1997, and also a dual citizen of Australia and the United States, Mr. Marlette a Director of MPSC Australia Pty Ltd. and also CEO of MPSC Pacific, principle sales Agent in the territory.  He is the founder and former Managing Director of the Australian subsidiary company and has enjoyed a hands-on role in its market development, operations, engineering and administration. Prior to coming to MPSC, Mr. Marlette spent a career at IBM in Chicago. There, he was predominantly involved in marketing and financial structuring of mainframe related deals in the online transaction processing sectors. He also previously completed extensive sales training at Harris Lanier Corporation. Mr. Marlette holds an MBA from Northwestern University with a double major in International Finance and International Marketing, and is a graduate of Dartmouth College with a BA in Government.

Mick Bird

Managing Director, MPSC Australia

Mr. Bird is an Australian meat industry veteran who after serving in the Australian military, learned the meat and wool industries from the bottom to the top.  He has served as Director, General Manager, Plant Manager and many other roles in a number of prominent Australian lamb and beef processing companies including Gundegai Meat Processors, Woodward Foods, CRF/Australian Lamb Co., and Matisse Foods.

Dr. James L. Marsden

Kansas State University, Scientific Advisor

Dr. James Marsden joined the ASI faculty in 1994 as the Regent’s Distinguished Professor of Food Safety and Security. He has a 100 % research appointment. He also serves as the Associate Director of the Biosecurity Research Institute – located at KSU.

His research focus has been on the safety of food products. This work has included the control of E. coli O157:H7 in raw ground beef and other processed beef products and Listeria monocytogenes in processed meats. He also acts as the Senior Science Advisor for the North American Meat Association and has been involved in food safety training for the food industry. Dr. Marsden is the author of numerous publications and book chapters on food safety and quality and is the recipient of awards for research and teaching.

He serves on a number of Advisory Boards for companies that provide food safety technologies to the food industry and is a regular contributor to the television program –“The World Business Review. He has also appeared on numerous television news programs as a food safety expert.

Jeff Dietz

Vice President of Finance

Mr. Dietz is the VP-Finance of MPSC. His responsibilities include finance, accounting, purchasing, inventory, and human resources. Before MPSC he had 13 years of Controller and finance experience at GE, McKee Floor Covering, and Reliakor. Mr. Dietz received his finance degree from Minnesota State University-Mankato. He is also continuing his education with an MBA from St. Thomas. Mr. Dietz grew up on a dairy and beef farm in central Minnesota.

Aaron Laube

Vice President of Operations

Mr. Laube is the VP-Operations of MPSC. His responsibilities include operations, technical services and engineering. Before MPSC he had 12 years of Operations and Engineering experience in both Beef and Pork with Cargill, Smithfield and JBS. Most recently before joining MPSC he was the VP of Operations for The Kansas City Sausage Co. DBA Pine Ridge Farms, LLC.  Mr. Laube left the industry for 2 years to work for Coca-Cola as the Head of Operational Excellence for all West Coast Plants and was the interim Plant Manager for the San Leandro, CA plant, 7th largest plant in the Coca-Cola network.  Mr. Laube received his operations management degree from Trine University-Angola, IN and his MBA from Texas Christian University in 2000.

Robert Campbell, Ph.D.

Director of Technical Services

Dr. Campbell started working in the meat industry at the age of 13 as an apprentice meat cutter Then he worked as a retail meat cutter several stores.  During college, he worked at  Copaco, and Home Pride; small full-line meat plants including everything from slaughter to retail. After an M.S. from Ohio State, Bob worked for Howard Johnson’s and then Hebrew National.  Then as manager of meat research and corporate laboratories manager for IBP.

In 1989, he started a Ph. D in Food Science at Kansas State where he wrote articles in revered journals, trade publications and two book chapters. In addition, he also ran programs for the US Agency for International Development (USAID) with missions to Bolivia, Mexico, Paraguay, and Philippines. Dr. Campbell received his Ph.D in January 2000 and the AMSA Achievement Award in 2001. Since then Bob worked on AID projects in Albania and Ethiopia.

After receiving his Ph. D Dr Campbell worked for Dial Inc, West Liberty Foods, and Triumph Foods.  Since 2007, Dr. Campbell has been Director FS & QA for Kayem Foods.

Ulises Pardo

Director of Engineering

Mr. Pardo holds the position of Director of Engineering and has worked with MPSC since 1997. He has worked in the beef industry in various engineering, maintenance and plant management capacities, including the largest beef packing company in Mexico, Grupo Viz. Mr. Pardo holds a degree in Mechanical Engineering, and has significant expertise and experience in beef plant maintenance and new projects management, construction, refrigeration, mechanical engineering & design, electrical, control systems, programming & software. At MPSC Ingeniero Pardo is responsible for production operations management, file maintenance, customer support, field installation project management, training, and compliance.

  • 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.