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FSNET APRIL 20, 2002
TECHNOLOGY DEVELOPED BY ST. PAUL, MINN., COMPANY MAKES BEEF TENDER April 20, 2002
Knight-Ridder Tribune
Lee Egerstrom
Pilot projects at small meatpacking plants in the U.S. are, according to this story, showing that technology developed by a St. Paul company is producing a uniform tenderness in beef which raises the value of lesser cuts of meat, while achieving its goal of reducing bacterial contamination and cholesterol in beef products. Warner Ide, chief operating officer at MPSC Inc. in St. Paul's Lowertown was cited as saying that the technology, called Rinse and Chill (pre-rigor muscle intervention, or vascular infusion), was developed during the past 15 years by MPSC and is now being used in three meatpacking plants in Australia and at two small plants in Colorado and Texas, adding, "We've been blessed with very patient investors." Minnesota's
Agricultural Utilization and Research Institute, which helps start-up food and agriculture companies and entrepreneurs develop new products, was cited as saying that the MPSC technology rinses beef carcasses through the cardiovascular system with a solution of sugars and salts. This removes most of the residual blood that supports microorganisms such as E. coli and Salmonella, and reduces the temperature of the beef that aids in producing uniform red color and meat tenderness and juiciness. Ide was further cited as saying that independent academic researchers are doing peer review tests on the technology, and that USDA and its companion food and agriculture ministry in Australia have approved it for commercial trials. But AURI said University of Minnesota studies show that the system
reduced aerobic bacteria by 41 percent, coliform bacteria by 67 percent and E. coli microorganisms were reduced by 83 percent.
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