Effects of dressing procedures upon yield and quality
of the beef tenderloin

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Effects of dressing procedures upon yield and quality of the beef tenderloin

De Felicio, P.E.; Kastner, C.L.; Allen, D.M.

Conference paper

Publication Date: 1981

Conference: Cattlemen's Day, 1981, Kansas State University, Manhattan, KS, March 6, 1981
Starting Page: 23, Ending Page: 24
Publisher: Kansas State University. Agricultural Experiment Station

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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.

Keywords: Beef; Beef tenderloin; Yield grade; Quality grade

URL for this item: http://hdl.handle.net/2097/7143

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