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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Australian Meat News
Introductory article regarding the advent of commercial lamb rinsing in Australia
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Food Protection Trends Magazine
In plant study on the effects of R&C on E. coli, coliforms and APC's on beef carcasses in two abattoirs
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Carcass Chilling Method Effects on Color and Tenderness of Bison Meat
Study showing 24% improvement in WBSF, also color improvement
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Quantification of Hemoglobin and Myoglobin in Pork Muscle: Effect of Rinse & Chill Technology on Blood Removal
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Carcass Chilling Method Effects on Texture and Cured Color Development of Cooked Sow Sausage
Sow prerigor sausage study
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Influence of Post-Harvest Circulatory Rinse on Tenderness and Objective Color of Cow Striploin Steaks.
SDSU Fed Cow tenderness study.
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