Keywords
Cattlemen's Day, 1981; Report of progress (Kansas State University. Agricultural Experiment Station); 394; Beef; Beef tenderloin; Yield grade; Quality grade
Abstract
Removing kidney fat at slaughter did not affect (P>.05) the chilled or chilled-and-aged weights of the tenderloin. But small differences in tenderness and color at the beginning of the display period favored the conventional dressing procedure.
Recommended Citation
De Felicio, P.E.; Allen, Dell M.; and Kastner, Curtis L.
(1981)
"Effects of dressing procedures upon yield and quality of the beef tenderloin,"
Kansas Agricultural Experiment Station Research Reports:
Vol. 0:
Iss.
1.
https://doi.org/10.4148/2378-5977.2579
Rights Statement
