Rinse & Chill
®
technology (RCT) entails rinsing the
vasculature using a chilled isotonic solution (3°C; 98.5% water and a
blend of dextrose, maltose, and sodium phosphates) to rinse out the residual
blood from the carcass. Infusion of pre-chilled solutions into intact animal
carcasses immediately upon exsanguination is advantageous in terms of lowering
the internal muscle temperature and accelerating chilling. This technology is
primarily used for purposes of effective blood removal, favorable pH decline,
and efficient carcass chilling, all of which improve meat quality and safety.
Although RCT solution contains some substrates, the pre-rigor muscle is still
physiologically active at the time of early postmortem and vascular rinsing.
Consequently, these substrates are fully metabolized by the muscle, leaving no
detectable residues in meat. The technology has been commercially approved and
in continuous use since 2000 in the United States and since 1997 in Australia.
As of January 2022, 23 plants have implemented RCT among the 5 countries
(Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved
RCT. All plants are operating under sound Sanitation Standard Operation
Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP)
program. No food safety issues have been reported associated with the use of
this technology. RCT has been adapted by the meat industry to improve product
safety and meat quality while improving economic performance. Therefore, this
review summarizes highlights of how RCT technically works on a variety of animal
types (beef, bison, pork, and lamb).