Beef Pasteurization

Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)

	55°C	56°C	57°C	58°C	59°C	60°C
Thickness	131°F	133°F	134.5°F	136.5°F	138°F	140°F
5 mm (0.196 in)	2 hr	1¼ hr	60 min	45 min	40 min	30 min
10 mm (0.393 in)	2 hr	1½ hr	1¼ hr	55 min	45 min	40 min
15 mm (0.590 in)	2¼ hr	1¾ hr	1½ hr	1¼ hr	60 min	55 min
20 mm (0.787 in)	2½ hr	2 hr	1¾ hr	1½ hr	1¼ hr	1¼ hr
25 mm (0.984 in)	2¾ hr	2¼ hr	2 hr	1¾ hr	1½ hr	1½ hr
30 mm (1.181 in)	3 hr	2½ hr	2 hr	2 hr	1¾ hr	1½ hr
35 mm (1.377 in)	3¼ hr	2¾ hr	2¼ hr	2 hr	2 hr	1¾ hr
40 mm (1.574 in)	3½ hr	3 hr	2½ hr	2¼ hr	2¼ hr	2 hr
45 mm (1.771 in)	4 hr	3¼ hr	3 hr	2¾ hr	2½ hr	2¼ hr
50 mm (1.968 in)	4½ hr	3¾ hr	3¼ hr	3 hr	2¾ hr	2½ hr
55 mm (2.165 in)	5 hr	4¼ hr	3¾ hr	3½ hr	3 hr	3 hr
60 mm (2.362 in)	5¼ hr	4¾ hr	4¼ hr	3¾ hr	3½ hr	3¼ hr
65 mm (2.559 in)	6 hr	5¼ hr	4¾ hr	4¼ hr	4 hr	3¾ hr
70 mm (2.755 in)	6½ hr	5¾ hr	5¼ hr	4¾ hr	4¼ hr	4 hr

 

	61°C	62°C	63°C	64°C	65°C	66°C
Thickness	142°F	143.5°F	145.5°F	147°F	149°F	151°F
5 mm (0.196 in)	25 min	25 min	18 min	16 min	14 min	13 min
10 mm (0.393 in)	35 min	30 min	30 min	25 min	25 min	25 min
15 mm (0.590 in)	50 min	45 min	40 min	40 min	35 min	35 min
20 mm (0.787 in)	60 min	55 min	55 min	50 min	45 min	45 min
25 mm (0.984 in)	1¼ hr	1¼ hr	1¼ hr	60 min	55 min	55 min
30 mm (1.181 in)	1½ hr	1½ hr	1¼ hr	1¼ hr	1¼ hr	1¼ hr
35 mm (1.377 in)	1¾ hr	1½ hr	1½ hr	1½ hr	1¼ hr	1¼ hr
40 mm (1.574 in)	1¾ hr	1¾ hr	1¾ hr	1½ hr	1½ hr	1½ hr
45 mm (1.771 in)	2¼ hr	2 hr	2 hr	1¾ hr	1¾ hr	1¾ hr
50 mm (1.968 in)	2½ hr	2¼ hr	2¼ hr	2 hr	2 hr	2 hr
55 mm (2.165 in)	2¾ hr	2¾ hr	2½ hr	2½ hr	2¼ hr	2¼ hr
60 mm (2.362 in)	3 hr	3 hr	2¾ hr	2¾ hr	2½ hr	2½ hr
65 mm (2.559 in)	3½ hr	3¼ hr	3¼ hr	3 hr	3 hr	2¾ hr
70 mm (2.755 in)	3¾ hr	3¾ hr	3½ hr	3¼ hr	3¼ hr	3¼ hr