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Rinse & Chill Reduces Temperature
Good Manufacturing Practice for meat processors states that the earlier temperature is reduced in meat, the better – fast carcass chilling inhibits bacterial growth and ensures better meat quality. Rinse & Chill immediately drops internal carcass temperature between 3 and 15°F immediately post-bleed. This achievement is unprecedented in today's production facilities.
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Temperatures taken at hot weight scale, U.S. Commercial plant. Ambient temperature solution used (not chilled).
Carcasses probed between 5th and 6th ribs. |
2008 Temperature Study
(click table to view PDF)
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