Physical and biochemical mechanisms associated with beef carcass vascular rinsing effects on meat quality: a review

Koeun Hwang1, James Claus1, Jong-Youn Jeong2, Young-Hwa Hwang3, Seon-Tea Joo*,3,4
Author Information & Copyright
1Meat Science & Animal Biologics Discovery, Department of Animal & Dairy Sciences, University of Wisconsin, Madison 53706, United States.
2School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea.
3Institute of Agriculture & Life Science, Gyeongsang National University, JINJU 52828, Korea.
4Division of Applied Life Science (BK21 Four), Gyeongsang National University, JINJU 52828, Korea.
*Corresponding Author: Seon-Tea Joo, E-mail:

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 17, 2022 ; Revised: Apr 11, 2022 ; Accepted: Apr 12, 2022

Published Online: Apr 20, 2022


Carcass vascular rinsing and chilling involves infusing a chilled isotonic solution (98.5% water and a blend of dextrose, maltose, and sodium phosphates) into the vasculature immediately upon exsanguination. Primary purposes of the carcass vascular rinsing are to (1) effectively remove residual blood from the carcass; (2) lower internal temperature rapidly due to the large internal surface of the vascular system and the reduced distance between the muscle and the chilling medium; and (3) optimize pH decline by effective delivery of glycolytic substrates in the RC solution. Previous studies have revealed that the beef carcass vascular rinsing early postmortem positively affects meat quality, product shelf-life, and food safety. Thus, the objective of this review is to provide a more comprehensive understanding of the physical and biochemical mechanisms associated with beef carcass vascular rinsing, focusing on the relationship between quality attributes (CIE L*a*b*, chemical states of myoglobin, oxygen consumption and sarcomere length) and muscle metabolic response to various substrate solutions (Rinse & Chill®, fructose, sodium phosphate, and dipotassium phosphate) that stimulate or inhibit the rate of glycolysis early postmortem. In addition, this review discusses the absence of metabolite residues (phosphorus, sodium, and glucose) related to the application of the chilled isotonic solution.

Keywords: beef; carcass chilling; anaerobic glycolysis; meat quality; tenderness

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