Cattlemen's Day, 1981; Report of progress (Kansas State University. Agricultural Experiment Station); 394; Beef; Beef tenderloin; Yield grade; Quality grade
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.
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De Felicio, P.E.; Allen, Dell M.; and Kastner, Curtis L.
"Effects of dressing procedures upon yield and quality of the beef tenderloin,"
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