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® 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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Fact Sheet: Tested, Proven, Government Approved
Rinse & Chill® has been approved by government regulators in the U.S., Canada, Australia, New Zealand and Japan. It is a thoroughly tested, safe, effective and proven process.
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Fact Sheet: How Rinse & Chill® Works
Today, our customers are mostly small and mid-sized meat processors, from the smaller, boutique high-end grain fed guys all the way to higher volume packers shipping truckloads and containers.
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