By Andrea Frazeur

Eden Prairie, Minn. -- If you ring up Douglas Bernhardt about now, he's probably on the phone to Australia.

Bernhardt's Meat Processing Services Corporation is piloting a rinse-and-chill process at the M. C. Herd packing plant in Geelong, on Australia's southeast coast. The technique is also being introduced in Mexico and in plants opening soon in New Zealand and Canada.

MPSC's patented rinse and chill technique, dubbed "R&CT," uses a water-based solution to rinse out the cardiovascular system of slaughtered animals. R&CT improves meat sanitation, freshness and appearance as well as significantly increasing the tenderness of lean and less-marbled cuts.

"The rinsing and chilling technique will revolutionize the meat industry," says Joan Conway, AURI program specialist, Waseca. "We look forward to USDA approval so it can be implemented in this country."

Feeling the U.S. chill

In fact, the most difficult challenge for Bernhardt, whose formal training is in dentistry, has been obtaining approval for use of the process in the United States.

Bernhardt completed research studies on the effectiveness of R&CT at the University of Minnesota and Kansas State University. His company invested over $20 million in developing and researching R&CT, and has worked with three U.S. pilot plants.

The U of M and KSU are currently conducting trials to show that R&CT is safe for the U.S. consumer. The National Cattlemen's Association, the North American Meat Processors and MPSC have funded the $250,000 study.

Over the past four years, AURI has supplied funds to assist in R&CT development and tests. In addition, former Executive Director Pat Jensen worked to gain approval for the technique in Mexico.

Development work has also been done in Brazil, Uruguay and other Latin American countries, where about five million animals have already been processed using the technology.

Eager to rinse

As soon as USDA officials approve the technique, packers throughout the United States will likely adopt R&CT. Frank Grindinger of Colorado Springs, Colo. is one of them.

"We have been wanting the technique since 1987, when we were first introduced to it," says Grindinger, president of G&C Packing Company. The slaughtering house, first set up to serve gold diggers in the 1860s, processes 30 to 40 beef and bison per day.

"I'm impressed. It can make a huge difference in sanitation," Grindinger says. "The carcasses had the appearance of being washed before going to the wash stand."

Sales boost for Minnesota

For a Willmar, Minn. company, R&CT could mean a two- to three-fold increase in business. RELCO Unisystems Corp., suppliers of sanitary technology and process systems to the food industry, is manufacturing the MPSC equipment.

"The technique is a dynamic technology for the entire beef industry," says Doug Rolland, RELCO vice president. "They've come to us to supply high quality sanitary standards."