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dc.citation.epage24en_US
dc.citation.spage23en_US
dc.contributor.authorDe Felicio, P.E.
dc.contributor.authorAllen, Dell M.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authoreidckastneren_US
dc.date.accessioned2011-02-08T15:11:31Z
dc.date.available2011-02-08T15:11:31Z
dc.date.issued2011-02-08
dc.date.published1981en_US
dc.description.abstractRemoving 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.en_US
dc.description.conferenceCattlemen's Day, 1981, Kansas State University, Manhattan, KS, March 6, 1981en_US
dc.identifier.urihttp://hdl.handle.net/2097/7143
dc.publisherKansas State University. Agricultural Experiment Stationen_US
dc.relation.isPartOfCattlemen’s Day, 1981en_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station); 394en_US
dc.subjectBeefen_US
dc.subjectBeef tenderloinen_US
dc.subjectYield gradeen_US
dc.subjectQuality gradeen_US
dc.titleEffects of dressing procedures upon yield and quality of the beef tenderloinen_US
dc.typeConference paperen_US

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