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.
Carcass Chilling Method Effects on Color and Tenderness of Bison Meat
Measures improvements in shear force tenderness and color and other quality assessmentsDownload
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 assessmentsDownload
2018 ICoMST Moreira Vascular Rinse & Chill Effects on Meat Quality and Shelf Life of Beef
Measured the effect of vascular RC on meat quality and shelf life of cull dairy cows in comparison to conventional carcass harvest procedures.Download
Assessment of Potential Residues in Beef Associated with Application of Beef Carcass Vascular Rinse & Chill
2019 study assessing substrate residues in beef final meat productsDownload
The Effect of Applying a Rinse and Chill Procedure to a Lamb Carcass Immediately Post-Death on Meat Quality?
Tenderness study in lamb showing significant reductions in toughnessView Study
Australian Meat News
Introductory article regarding the advent of commercial lamb rinsing in AustraliaDownload