Food Safety Interventions Information
Click on the links below to access information on interventions available at each stage of the meat production process
Contents Page | Introduction to Interventions | On Farm | Processing - hide on | Processing - hide off | Chilling | Packaging or Retail |
Rinse & Chill
Rinse & Chill ™ is marketed by MPSC Inc. and is a pre-rigor, enhanced bleeding technique that rinses a chilled isotonic solution containing dilute concentrations of approved common substrates (sugars and salts) through the carcass, improving meat quality, palatability and appearance. It also appears to improve hygiene. While the initial application of this technology was to remove the blood and reduce the internal temperature of the carcass, it also seems to reduce the microbial count on carcasses, and this effect also appears to extend to the subsequently vacuum packaged product and in ground beef.
Download more information on Rinse & Chill™
INTERVENTION SUMMARY | |
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Location |
Immediately after sticking |
Intervention Type |
Vascular rinse of circulatory system |
Treatment Time |
10-15 seconds |
Regulations |
Approved in US and Australia |
Effectiveness |
Small microbial reduction and increased meat tenderness |
Likely Cost |
Patented process, licensing agreement required and is negotiated with the supplier |
Value for Money |
Fair |
Plant or Process Changes |
Space will need to be allocated for installation of the solution rinsing plant, and also potentially for treatment space on the slaughter floor if the existing sticking arrangements are not suitable |
Environmental Impact |
The equipment will require power and significant amounts of water for the rinse solution It may be possible to recirculate the rinse fluid |
Occupational Health and Safety |
No increase in notable noise levels |
Advantages |
Microbial reductions and extended shelf life Assists in hide separation Improved tenderness |
Disadvantages or Limitations |
Obtaining local approval and setting up agreement with supplier may be complex |
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