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About Us
"This beef will definitely increase your sales and keep your customers coming back."

-Jeff Moss, Meat Shop Owner

MPSC, Inc.
International Headquarters
986 Inwood Ave. N
St. Paul, MN 55128
(651) 222-3647
(651) 222-4011 Fax
info@MPSCinc.com
 
www.MPSCinc.com
 

About MPSC

MPSC, Inc. of St. Paul, MN, has developed a patented slaughtering service technology called the Rinse & Chill™. We received full USDA approval in 2004 and is now in use in a growing number of abattoirs, primarily in the US and Australia.

The purpose of the Rinse & Chill service is to enhance bleed, lower pH, and reduce temperature earlier and more rapidly. Other incidental benefits are substantial. Rinse & Chill service is a pre-rigor, whole-carcass vascular rinse that also improves meat safety, palatability, appearance and other attributes. It is a great way to improve, differentiate, and distinguish your meat products.

The Rinse & Chill service has undergone rigorous research and development over the past 15 years. Much of this work was private, but some published research occurred at Michigan State University, the University of Minnesota, Kansas State University, and Minnesota's Agricultural Utilization Research Institute. Other important research and modifications came about via Australian and other foreign operations, and several USDA pilot programs. Design and operational parameters have changed and advanced considerably since its inception. The Rinse & Chill service is currently in its third generation design. Over two million cattle have now been successfully rinsed and commercialized, representing an estimated eight hundred million meals served.

About the MPSC Team

Useful links include:
www.greatrangebison.com
www.byerlys.com
www.lundsmarket.com
www.geocities.com/BlackBearRestaurant
www.nmaonline.org
www.nationalprovisioner.com
www.meatingplace.com
www.wlj.net
www.meatandpoultryonline.com
www.auri.org
www.meatpoultry.com
www.manningsnaturalbeef.com
www.auri.org/new/ainjan05/06mncommoditiesbeef.htm
www.meatupdate.csiro.au/new/Rinse%20and%20Chill.pdf
www.nmaonline.org/files/meatsafety.pdf
www.greatwestcattle.com
www.foodsafetysummit.com/content.php?s+NP/2004?07&p=12
www.hc-sc.gc.ca/fn-an/gmf-agm/appro/nf-an71decdoc_e.html
www.puremeats.com/aboutus.shtml
www.circlearrowlonghorns.com/rinse%20chill%20processing.php
www.aromathymebistro.com/rinseandchillbeef.html
www.findarticles.com/p/articles/mi_qn4191/is_20010131/1ai_n9981923
www.malibumobilemeats.com.au/cuts/
www.greeleytrib.com/article/20080420/BUSINESS/343441630


Science
Antimicrobial Research (PowerPoint)
Quality Improvement (PowerPoint)
Food Safety Magazine (PDF)
Cholesterol Reduction
Tenderness
Palatability Improvement (PDF)
Safety Poster (PDF)
2008 Temperature Study (PDF)
Food Protection Trends Magazine (PDF)
Videos

News 13
Foodworks (Australia)
Call to Action (excerpt)
Case Studies

Black Bear Restaurant
Rocky Mountain Natural Meats
Lund's & Byerly's
  New!
Portable Demo Unit

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