Browsing Food Science Institute by Subject "Beef tenderloin"

K-REx Repository

Browsing Food Science Institute by Subject "Beef tenderloin"

Sort by: Order: Results:

  • De Felicio, P.E.; Allen, Dell M.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-08)
    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 ...
  • de Felicio, P.E.; Kastner, Curtis L.; Allen, Dell M. (American Society of Animal Science, 2008-06-02)
    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 ...

Search K-REx

Advanced Search


My Account

Center for the

Advancement of Digital


118 Hale Library

Manhattan KS 66506

(785) 532-7444