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Rinse & Chill™ Improves Meat Quality
"This is a very promising new technology,"
says Rosemary Mucklow, Executive Director of the National Meat Association. "Data is beginning to show that it is a good intervention for reducing microbial load and addressing sanitary dressing."
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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
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Portable Demo Unit

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