Adding beef silver skin doesn't change the basic makeup of the meat mixture or its raw color, and doesn't affect total cooking loss or water loss during cooking.

Adding more beef silver skin to meat mixtures causes more fat to leak out during cooking, going from about 1.4% to 2.3% as the silver skin amount goes from 0% to 10%.

Adding beef silver skin doesn't change how much water is available in the meat mixture during processing.

Adding beef silver skin doesn't change the red or yellow color tones of cooked meat products.

Adding more beef silver skin makes cooked meat products softer and less chewy, with hardness dropping from 36.9 to 32.9 units, gumminess from 8.78 to 7.70, and chewiness from 27.9 to 22.1 as silver skin increases from 0% to 10%.

As more beef silver skin is added to meat mixtures, the cooked product becomes darker, with lightness dropping from 64.1 to 62.9 when silver skin goes from 0% to 10%.