Effects of dressing procedures upon yield and quality of the beef tenderloin
Date
2011-02-08
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas State University. Agricultural Experiment Station
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.
Description
Keywords
Beef, Beef tenderloin, Yield grade, Quality grade
