| Dairy cows | SS, LL, ST | • 37% reduction in toughness• Improve protein extractability □ Non-rinsed: 42.0% □ Rinsed: 43.5% | Farouk et al. [11] |
| Lamb | LL, IS | • Lower carcasses temperature in first 3 h PM □ Non-rinsed: 39.7°C (0 h) to 23.1°C (3 h) □ Rinsed: 36.6°C (0 h) to 21.7°C (3 h)• Glycolysis complete: non-rinsed (12–24 h), rinsed (6 h) | Farouk & Price [9] |
| Steer | LL, ST, QF | • 4% higher dressing percentage• Rapid pH decline rate before 24 h PM | Dikeman et al. [20] |
| Steer | LL, OSM, ISM, PM | • Rapid pH decline rate before 4 h PM• Lighter cherry-red initial color scores in LL and OSM steaks | Hunt et al. [25] |
| Lamb | LL | • 50% reduction in toughness• CIE L* and CIE b* colored muscle | Fowler et al. [1] |
| Lamb | LL, SM | • Reduce cold shortening up to 5% in rinsed carcasses with electrical stimulation applied before the rinse• Lower pH values during the first 5 h PM | Mickelson et al. [26] |
| Lean dairy cows | LL, SM | • 2.7% higher dressing percentage• No differences in moisture or fat content between the non-rinsed and rinsed ground beef• Higher CIE a*, higher deoxymyoglobin (DMb), and lower metmyoglobin (MMb) in the rinsed sample on day 7 display □ Non-rinsed: CIE a*,13.1; DMb 1.12; MMb,1.11 □ Rinsed: CIE a*, 15.8; DMb, 1.29; MMb, 0.94• Carcass aerobic plate counts: 57% less with RCT | Moreira et al. [19] |
| Cows | LL | • 20% reduction in toughness | Hite et al. [12] |
| Bison | LL, TB | • 24% reduction in toughness• More red (CIE a*) and greater DMb on day 1 and 4 than the non-rinsed vacuum packaged ground bison | Mickelson & Claus [4] |
| Market hogs | LL, TB | • Lower pH values during the first 4 h PM• Redder, lighter, greater DMb, and less MMb• Not affect the moisture content when assessed on moisture on a fat-free basis (MFF basis), water holding capacity (WHC), purge, and cook loss | Kethavath et al. [3] |
| Lean dairy cows (LE), Light dairy cows (LI) | | • Lower pH values during the first 24 h PM• More red (CIE a*) □ Non-rinsed: LE 16.87; LI 15.86 □ Rinsed: LE 13.62; LI 14.07• Longer sarcomere length than non-rinsed □ Non-rinsed: LE 1.42 µm; LI 1.40 µm □ Rinsed: LE, 1.80 µm; LI, 1.80 µm• 58% (LE) and 56% (LI) reduction in toughness, respectively• Lower lipid oxidation (thiobarbituric acid reactive substances) □ Non-rinsed: 1.23 mg MDA/kg meat □ Rinsed: 0.83 mg MDA/kg meat | Kethavath et al. [2] |