Background <p>The objective of the present investigation was to ascertain the impact of treating fresh and frozen beef liver with 1%, 3%, and 5% acetic acid and milk on microbiological, organoleptic indices, histological, and iron and protein contents.</p> Results <p>Fresh liver treated with 3% and 5% acetic acid for 10&#xa0;min showed significantly lower aerobic plate count (APC) and <i>Staphylococcus</i> count compared to control liver (<i>p</i> &lt; 0.05). However, in frozen liver, only 5% acetic acid reduced APC, whereas all acetic acid percentages reduced <i>Staphylococcus</i> count. All acetic acid percentages reduced mold, yeast, and coliform counts in fresh and frozen liver, with a dose-dependent impact (<i>p</i> &lt; 0.05). The <i>Escherichia coli</i> count in fresh and frozen liver was significantly reduced by 3% and 5% acetic acid compared to control (<i>p</i> &lt; 0.05). Milk has a high antibacterial effect on coliform count, but it did not influence APC, <i>Staphylococcus</i>, or <i>Escherichia coli</i> counts in fresh or frozen liver when compared to the control group (<i>p</i> &lt; 0.05). Milk treatment significantly reduced the total mold and yeast count in frozen liver (<i>p</i> &lt; 0.05), but the effect was not significant in fresh samples (<i>p</i> &lt; 0.05). Both acetic acid treatments (3% and 5%) increased the overall sensory acceptability of fresh and frozen liver by two degrees over the control, but the overall acceptability of milk-treated and 1% acetic acid-treated liver remained identical to the control.</p> Conclusions <p>Finally, treating fresh or frozen liver with 5% acetic acid could boost microbiological, sensory,&#xa0;and histological indicators.</p>