Adding more beef silver skin during mixing makes the meat batter warmer, increasing from 7.6°C to 9.0°C as silver skin goes from 0% to 10%.

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%.

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%.

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%.

More beef silver skin in meat mixtures leads to higher collagen content, increasing from 7.66 to 9.32 mg per gram as silver skin goes from 0% to 10%.

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