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Rinse & Chill Removes More Blood
Removing blood from a carcass is basic to Good Manufacturing Practices. Blood is the first to go rank and negatively affects meat quality attributes such as color and flavor.
The Rinse & Chill service more effectively removes blood from the carcass – making the meat product safer and of better quality.
According to published scientific research, removing blood reduces metals considered essential for the growth and survival of pathogens such as E. coli 0157:H7. This leads to improved meat safety by inhibiting pathogen growth. An added benefit may be in reducing cholesterol content by as much as 23 percent, depending on muscles and animal types being compared. |
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