Abstract: Fresh meat, wrapped and unwrapped, is confined within a chamber which contains means for generating ultraviolet light rays in the range of 2650 to 3000 A.degree.. The outer surface of meat within the chamber is subjected to ultraviolet light for a period of time sufficient to kill most of the bacteria in the outer surfaces of the meat and before discoloration occurs. Enzymatic action within the meat occurs during and after irradiation. After those of the bacteria on the surface of the meat which were not killed during the initial exposure to ultraviolet rays have multiplied to the number originally on the outer surface of the meat, it is again subjected to ultraviolet rays for another period of time during which most of the surface bacteria are killed after which the now tenderized meat is removed from the chamber.