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.; 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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