ABSTRACTThe effect of pre‐chill removal of kidney fat from bull carcasses on Longissimus palatability, histological and enzyme characteristics was studied. To better represent the time flow of product from packer to consumer, steaks were removed from one side of each carcass for evaluation after a 7‐day chill. Carcasses having intact kidney fat exhibited firmer and more marbled Longissimus muscle, and this was reflected in slightly higher quality grades: low choice versus high select in carcasses having fat removed. No differences were observed in panel tenderness, shear force value, or histological and lysosomal enzyme characteristics. A slower pH decline was observed in muscle of carcasses with kidney fat remo
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