Better Meat through Better Processing.



Additional Studies

  • The Effect of Applying a Rinse and Chill Procedure to a Lamb Carcas immediately Post-Death on Meat Quality? [View Abstract]
  • Carcass Chilling Method Effects on Color and Tenderness of Bison Meat [View Study]
  • AURI Reciprocal Meats Conference Quality Improvement Poster [Download PDF]
  • 2008 Temperature study Private study, MPSC [Download PDF]
  • MSU Dutson Tenderness Data [View Study]
  • Antimicrobial Research [Download Powerpoint]
  • AURI Reciprocal Meats Conference Quality Improvement Poster [Download Powerpoint]
  • MSA (Meat Standards Australia) Study [View Study]

Case Studies

  • About Rinse & Chill

    The primary purpose of Rinse & Chill is more effective blood removal and to optimize ideal pH levels. The result—cleaner, better quality meat that is more tender and palatable.