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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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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Case Study: Rocky Mountain Natural Meats
Comments from Great Range Bison CEO Bob Dineen, one of the very first and long-time R&C processors.
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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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2018 Mickelson Carcass Chilling Method and Electrical Stimulation Effects — RMC
Measured the effect of early postmortem carcass vascular rinsing and chilling combined with electrical stimulation on meat quality and color of lamb meat.
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The Australian Meat Industry Bulletin
Interviews with end users of R&C beef
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