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Rinse & Chill™ Controls pH
The measurement of pH (acidity or alkalinity) in meat is critical to meat safety and quality. pH influences shelf life and physical attributes such as color juiciness, and tenderness. The normal transition from muscle to meat (rigor mortis) is a natural process that normally takes hours, involving (among other things) the natural conversion of cellular sugars (glycogen) into lactic acid, which brings about a gradual drop in pH in the meat.
All too frequently however, stressed cattle arrive at slaughter with depleted levels of cellular glycogen, with insufficient lactic acid being produced in the resulting meat. In theses cases this meat does not show the desired, optimal drop in pH. Often the meat from these animals is of poor quality, tough, is dark in color, purges, and spoils quickly. This is a chief reason why the consumer's eating experience of beef is inconsistent.
Rinse & chill dramatically reduces this inconsistency by providing a dilute chilled isotonic solution of substrates (sugars and salts) at the cellular level through an internal rinsing of the cardiovascular system, removing more blood than traditional methods. The substrates in the solution are metabolized, and leave no detectable residues. This results in consistent lactic acid formation, ensuring an immediate, rapid drop in pH in the muscle.
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pH – Time Curves for Control and MPSC's Rinse & Chill Technique |
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