Resource Center
We are pleased to offer you the following scientific, trade and other useful information regarding Rinse & Chill® technology. For further information, don't hesitate to reach out to us on the contact us page.
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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%.
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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.
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April 2022 Journal of Animal Science and Technology Review
Comprehensive and useful review of Rinse & Chill technology in multiple species by well known Korean Meat Science experts.
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Rinse & Chill Effects on Meat Quality from Cull Dairy Cows
Rinse & Chill technology has commercial potential for its ability to accelerate the pH decline and improve meat tenderness.
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Salmonella Reduction in Lymph Nodes
AMSA RMC Poster from August 2021, detailing some of the early stage research into examining salmonella reduction in internal lymph nodes using Rinse & Chill. The study applied a novel lymph node inoculation technique developed by Dr. Guy Lonergan at Texas Tech, using goats and standard Rinse & Chill solution. Believed to be the first application of this inoculation technique in meat safety research.
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Rinse & Chill® Effect on Hog Meat Quality Attributes
UW Madison study on market hogs (Phase I) featuring assessments on pH, temperature reduction, display color, lipid oxidation, shear force tenderness, moisture content, cooking loss, and purge.
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