The meat industry continually seeks to enhance food safety, especially following outbreaks of meat-related illnesses. Effective decontamination of carcasses and raw meat is essential, yet traditional methods that use chemical compounds and heat treatments can compromise the nutritional and sensory properties, raising concerns about the toxicity and safety of meat products. Organic acids, such as lactic, citric, propionic, acetic, and peracetic acids, have emerged as effective alternatives due to their natural antimicrobial properties, significantly reducing bacterial contamination without compromising intrinsic meat quality traits. This chapter offers a comprehensive guide for using organic acids to decontaminate carcasses and meat, aiming to extend shelf life, ensure safety, and protect the health of consumers. Detailed procedures for selecting organic acids, preparing solutions, and applying them through various methods such as spraying/rinsing, dipping/immersing, and brushing/surface application are provided, alongside guidelines for microbial testing and safety precautions.