The results of testing the use of ultraviolet radiation (UVR) spectrum C (wavelength 253.7 nm) to reduce the contamination of chilled beef in half carcasses are presented. It is determined that the efficiency of UVR with a wavelength of 253.7 nm is directly proportional to the distance between meat half-carcasses in the cooling chamber: if the distance is longer than the efficiency of processing is higher. The efficiency of UVR processing of beef half-carcasses is proved by placing them in a chill chamber and storing them at 17 cm distance one from the other. This condition and the exposure of UVR for 45 min, gives a decrease in the number of mesophilic aerobic and facultative-anaerobic microorganisms on the carcasses surface to 95.15 ± 0.23%. An ecological regime to storage of chilled cattle in half carcasses (suspension) was developed using a UVR with a wavelength of 253.7 nm at 45 minutes exposure and 17 cm distance between the carcasses without breaking the technological process. 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