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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.

First page

23

Last page

24

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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