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%.

Scientific Claim

Higher levels of beef silver skin in meat emulsions are linearly associated with increased cooking fat loss, rising from 1.39% to 2.27% as inclusion increased from 0% to 10% (p = 0.026).

Original Statement

“Fat loss linearly increased with the inclusion of silver skin (p = 0.026).”

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 (cohort), so causal language is inappropriate. The claim correctly uses 'linearly associated with' to reflect statistical association without implying causation.

Evidence from Studies

Supporting (1)

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

Cross-Sectional Study

2023 Oct 14

Contradicting (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 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%.

84%

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.

83%

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%.

78%

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%.

78%

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%.

76%