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

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

doi:10.4148/2378-5977.2579

report

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

Authors

- P.E. De Felicio
- Dell M. Allen
- Curtis L. Kastner

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). doi: https://doi.org/10.4148/2378-5977.2579