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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Carcass Temperature Reduction Study
Data obtained from cull cow carcasses processed in a large commercial cull cow/bull establishment showed an average temperature decline advantage of 13°F in Rinse & Chill treated carcasses compared to controls (n=19, P<0.05). The rinsed carcasses chilled significantly faster and showed greater temperature uniformity in deep round temperatures, but a larger sample size will be needed to confirm this trend.
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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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