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.
-
Comparison of peracetic acid and bacteriophage application by vascular rinsing on Salmonella reduction in lymph nodes on goat carcasses
This study investigates a method to control Salmonella in goat meat by rinsing carcasses with peracetic acid (PAA) or bacteriophages through the bloodstream after slaughter.The findings suggest that PAA can mitigate Salmonella levels in lymph nodes, potentially improving meat safety.
Download -
Carcass chilling method and electrical stimulation effects on meat quality and color in lamb
Electrical stimulation (ES) is widely recognized as a procedure to facilitate blood removal, accelerate pH decline, and improve tenderness through preventing cold-shortening.
Download -
An Experimental Infection Model in Sheep and Goats to Evaluate Salmonella Colonization in Deep Tissue Lymph Nodes and after Carcass Vascular Rinsing with Bacteriophages in Goats
An animal infection model was evaluated on sheep and goats to confirm which species infected with Salmonella enterica serovar Enteritidis C StR (SE13) would provide a consistent and high frequency of Salmonella colonization in lymph nodes (LNs) without causing undue animal morbidity.
LEARN MORE -
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.
Download -
Lamb Meat Yield benefit of Rinse & Chill®
Rinse & Chill® has the potential to increase the yield of lamb carcases by 3.2%.
Learn More -
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