ABSTRACTThe microbiology, weight loss (carcass shrink) and case‐life of ham‐burger and top loin steaks were studied on carcasses from fat and thin beef‐type steers. One side of each carcass was chilled rapidly (0°C) and the other slowly (15°C) for 24 hr followed by storage at 2°C. One‐half of the sides were sprayed with a sodium hypochlorite solution containing 200 mg/L chlorine. Slow‐chilled sides and those from thin carcasses sustained the greatest weight loss. Case‐life at 2°C of steaks and ham‐burger was not affected by chilling rate or application of spray. Slow‐chilling resulted in significantly higher aerobic plate counts and psychrotrophic bacterial counts than fast‐chilling, and microbial counts were higher in samples taken from the inside of the carcass (jugular furrow) than from the outside of the round. Application of sodium hypochlorite spray resulted in slightly lower aerobic plate counts but the results were not significantly (P>0.10) different f
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