Effects of dressing procedures upon yield and quality of the beef tenderloin (1981)

Authors

P.E. De Felicio
Dell M. Allen
Curtis L. Kastner

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 (1981)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.2579