Effects of Kidney and Back Fat Removal on the Physical and Chemical Properties of Beef Carcass

An experiment was designed to observe the effects of kidney and back fat removal on the chilling rate and on the physical and chemical properties of beef carcass. Four beef carcass sides were treated by being either conventionally dressed or by having the kidney fat and the part of the back fat covering the Longissimus dorsi (LD) muscle before chilling (FR Treatment). Physical and chemical analyses were carried out on the 7th day postmortem on 6 parts of LD muscle and the Psoas major muscle for both treatments. An obviously faster chilling rate was observed in the FR-treated carcass compared with that in the control. It was especially effective in the loin eye parts where chilling took place from inside the carcass as a result of kidney fat removal. Higher pH (p