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.
Keywords: Cattlemen's Day, 1981, Report of progress (Kansas State University. Agricultural Experiment Station), 394, Beef, Beef tenderloin, Yield grade, Quality grade
How to Cite:
De Felicio, P., Allen, D. M. & Kastner, C. L., (1981) “Effects of dressing procedures upon yield and quality of the beef tenderloin”, Kansas Agricultural Experiment Station Research Reports 1(1), 23-24. doi: https://doi.org/10.4148/2378-5977.2579
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