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Improve Meat Quality
Extend Shelf Life
Palatability, Tenderness & Color
Your Health & Meat Diet
"Rinse & Chill carcasses demonstrate a significant decrease in the presence of coliforms and other bacteria."

-Joellen Feirtag, PhD, School of Food Science & Nutrition, University of Minnesota

MPSC, Inc.
International Headquarters
1301 Swasey Street
Hudson, WI 54016
(715) 386-3333
(888) 922-3647
info@MPSCinc.com
 
www.MPSCinc.com
 

Your Health & Meat Diet

Beef hamburger cook-outRecent studies show clear-cut support for including beef as a part of a healthy diet. Beef delivered via Rinse & Chill™ offers significant enhancements in food safety and quality – reducing the risk of bacterial contamination, (inhibiting coliform bacteria in particular) and providing tender and juicy meat more consistently.

However, there are other areas of ongoing scientific interest and research with Rinse & Chill showing potential health benefits:
  • Lipid oxidation (rancidity) in meat has been shown to be retarded by the Rinse & Chill process.
Research is ongoing into the potential beneficial effects of the technology on this important meat quality and health issue.

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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