Final Answer:
Beef carcasses are typically cleaned with water and may be treated with chlorine to kill bacteria during the processing stages. Option C is the answer.
Step-by-step explanation:
Water is a primary component in the cleaning process of beef carcasses during meat processing. It is used to remove visible debris, blood, and other contaminants from the surface of the meat. Additionally, chlorine, in the form of chlorinated water or other approved sanitizing solutions, is often employed to kill bacteria and reduce microbial contamination. Chlorine has disinfectant properties that help in maintaining hygiene and food safety standards during meat processing. The use of soap is generally avoided as residues can be challenging to eliminate and may affect the quality of the meat. Vinegar is not commonly used as a disinfectant in the cleaning process of beef carcasses.
Option C is the answer.