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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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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2020 White Paper published in Korea (English)
A broad up-to-date-overview of science and data
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신개념 도체 냉각 기술: 방혈 직후 도체의 심혈관계 혈관 세정이 식육의 품질 및 식품 안전성에 미치는 영향
Korean Lanuage White Paper, up to date overview
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Rinse & Chill Technology Research: Vascular Rinsing and Chilling Carcasses Improves Meat Quality and Food Safety — A Review
Recent Review of Data on Rinse & Chill®-an overview
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