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