Effects of dressing procedures upon yield and quality of the beef tenderloin
| dc.citation.epage | 24 | en_US |
| dc.citation.spage | 23 | en_US |
| dc.contributor.author | De Felicio, P.E. | |
| dc.contributor.author | Allen, Dell M. | |
| dc.contributor.author | Kastner, Curtis L. | |
| dc.contributor.authoreid | ckastner | en_US |
| dc.date.accessioned | 2011-02-08T15:11:31Z | |
| dc.date.available | 2011-02-08T15:11:31Z | |
| dc.date.issued | 2011-02-08 | |
| dc.date.published | 1981 | en_US |
| dc.description.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. | en_US |
| dc.description.conference | Cattlemen's Day, 1981, Kansas State University, Manhattan, KS, March 6, 1981 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/7143 | |
| dc.publisher | Kansas State University. Agricultural Experiment Station | en_US |
| dc.relation.isPartOf | Cattlemen’s Day, 1981 | en_US |
| dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station); 394 | en_US |
| dc.subject | Beef | en_US |
| dc.subject | Beef tenderloin | en_US |
| dc.subject | Yield grade | en_US |
| dc.subject | Quality grade | en_US |
| dc.title | Effects of dressing procedures upon yield and quality of the beef tenderloin | en_US |
| dc.type | Conference paper | en_US |
