Abstract: To study the rinsing technological conditions for mutton carcass, the single factor experiment was made to determine the optimal level of each factor which affected the total number of bacteria colonies, pH and sensory evaluation score after mutton storage. According to the results, with the total number of bacteria colonies（mutton storage 36h in room temperature）as investigation index, fluid temperature, rinsing time and drying time as investigation factors, the authors carried out the three factors three levels orthogonal experiment and determined the best technological conditions. The optimum rinsing technological conditions for mutton carcass are as following: fluid temperature of 4℃ , rinsing time 1min, drying time 5min. Under the above condition, mutton stored 36h in room temperature, the total number of bacteria colonies is 1.39×103 CFU/g. The method is an easy operation with low cost, can be controlled easily and applied to mass production. The study provides a trial basis for the research of rinsing technological conditions for fresh meat carcass in the future.