Analysis Version
v1
History
Back to Study: Effect of Beef Silver Skin (Epimysium) Levels on M...
descriptive
Analysis v1
32
Pro
0
Against

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.

Scientific Claim

Beef silver skin levels show no significant association with moisture, protein, fat content, total cooking loss, water loss, or raw emulsion color (all p > 0.05).

Original Statement

“The inclusion of silver skin did not affect (p > 0.05) chemical composition, total cooking loss, water loss, and raw emulsion color.”

From study:Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters

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)

32
32

Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters

Cross-Sectional Study
2023 Oct 14

Contradicting (0)

0
No contradicting evidence found

Source Study

Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters

Score: 32
DOI: 10.3390/foods12203775

Similar Assertions

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%.

32
0
83%

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

32
0
81%

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

32
0
81%

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%.

32
0
76%

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%.

32
0
75%