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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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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Fact Sheet: A Major Advancement in Meat Safety
University studies have shown that Rinse & Chill® reduces bacterial contamination on carcass beef, as well as in vacuum-packaged and ground beef.
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Fact Sheet: Benefits of Rinse and Chill
The Rinse & Chill® technology is an extremely well-researched, federally approved red-meat slaughter technology in commercial use now in the US and Australia for over 20 years with an outstanding track record of safety and efficaciousness.
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Carcass Chilling Method Effects on Color and Tenderness of Bison Meat
Measures improvements in shear force tenderness and color and other quality assessments
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Lamb Shelf Life in Extended Chill Storage
Export lamb study out to 105 and 140 days, micro, and shelf life improvements in both color and microbiological assessments
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