All carcass are set in the refrigerator, overnight for pork and 2 nights for beef to make them cold enough, under 40F.

                 

The Boning Room temperature is controlled under 46F, for inhibiting bacterial growth and multiplication significantly.

The process is programmed to be done within 6 minutes for pork and 10 minutes for beef, this also contributes to minimizing the bacterial counts on meat surfaces.