descriptive
Analysis v1
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0
Adding beef silver skin doesn't change how much water is available in the meat mixture during processing.
Scientific Claim
Water activity in meat emulsions shows no significant association with beef silver skin levels (p > 0.05).
Original Statement
“The inclusion of silver skin did not affect water activity (p > 0.05), which averaged 0.986.”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design supports claim
Appropriate Language Strength
association
Can only show association/correlation
Assessment Explanation
The study design is observational; the claim correctly states 'no significant association' based on statistical non-significance (p>0.05).
Evidence from Studies
Supporting (1)
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Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters
Cross-Sectional Study
2023 Oct 14Contradicting (0)
0
No contradicting evidence found