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.
Australian Meat News
Introductory article regarding the advent of commercial lamb rinsing in AustraliaDownload
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 abattoirsDownload
Carcass Chilling Method Effects on Color and Tenderness of Bison Meat
Study showing 24% improvement in WBSF, also color improvementDownload
Quantification of Hemoglobin and Myoglobin in Pork Muscle: Effect of Rinse & Chill Technology on Blood RemovalDownload
Carcass Chilling Method Effects on Texture and Cured Color Development of Cooked Sow Sausage
Sow prerigor sausage studyDownload
Influence of Post-Harvest Circulatory Rinse on Tenderness and Objective Color of Cow Striploin Steaks.
SDSU Fed Cow tenderness study.Download