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

De Felicio, P.E.; Allen, Dell M.; Kastner, Curtis L.

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

De Felicio, P.E.; Allen, Dell M.; Kastner, Curtis L.

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

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

Date: 1981

Conference paper

Record URL: http://hdl.handle.net/2097/7143

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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

Files in this item

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