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Removal of Kidney Fat before Chilling - Effect on Beef Tenderloin Yield, Color and Tenderness¹

Kansas State University^3,4,, Manhattan 66506

Abstract

Sixteen beef carcass sides were either conventionally dressed or stripped of kidney and pelvic fat before being chilled. After 3 d of chilling at 0 to 4 C, the tenderloins were removed and trimmed of external fat and psoas minor and iliacus muscles. The psoas major muscles were then vacuum packaged and stored 3 more days at 0 to 2 C. Two steaks were then cut 20 cm from the posterior end of each muscle. One steak was subjectively evaluated for color during a 4-d display period (polyvinyl chloride film) at 0 C; the other was used for Warner-Bratzler shear force evaluation. Shear force steaks were frozen until evaluated. No differences (P> .05) in chilled or aged weight, drip loss during aging or thawing and cooking losses were observed between treatments. The conventionally treated beef was lighter colored at d 0(P<.01)and 1 (P<.05) of display, but no differences (P>.05) between treatments were detected at d 2 and 4. Color change analysis from d 0 through 4 showed less (P<.01) color change for the tenderloins with fat removed. Shear force means were higher (P<.01) for steaks from sides from which the kidney fat was removed before chilling (2.49 kg) than for those treated conventionally (2.26 kg).

Key Words: Beef Tenderloin • Kidney Fat • Color • Tenderness • Yield

¹ Contribution No. 81-383-j, Dept. of Anim. Sci. and Ind., Kansas Agr. Exp. Sta., Manhattan 66506.

² Instituto de Tecnologia de Alimentos, Campinas, Sao Paulo, Brazil. Sponsored by Conselho Nacional de Desenvolvimento Cientifico e Tecndlogico.

³ Dept. of Anim. Sci. and Ind.

⁴ We sincerely appreciate the assistance of Daniel Hale and James Claus, graduate students at Kansas State University, during the conduct of this research, and Cryovac® Division W. R. Grace and Company,Duncan, SC, for providing the vacuum bags.