This study evaluates the sanitizing effectiveness of applying, by spraying or dipping, 1.5 or 3.0% acetic acid at either 25°C or 55°C to freshly slaughtered lamb carcasses. After vacuum packaging and during extended storage at 0°C, samples were examined for microbial populations. Each treatment reduced counts significantly compared with counts of untreated controls. Numbers of gram negative bacteria and lactobacilli were affected significantly by the temperature of acid solutions. Other variables caused insignificant differences in the amounts that counts were reduced by sanitization. Overall, dipping in 3% acetic acid at 55°C was the most effective treatment.