de Felicio, P.E.; Kastner, C.L.; Allen, D.M.
(American Society of Animal Science, 1982)
Sixteen beef carcass sides were either conventionally
dressed or stripped of kidney and
pelvic fat before being chilled. After 3 d of
chilling at 0 to 4 C, the tenderloins were removed
and trimmed of external fat and ...