Ground beef has the tough parts of meat that are usually cut off steak, which contain collagen.
Scientific Claim
Ground beef contains collagen-rich connective tissue components that are typically removed from steak cuts during preparation.
Original Statement
“It's the connective tissue. It's the gristle. It's the collagen-rich pieces that get ground in with the rest of the meat. I know that sounds kind of strange. Might even sound gross, but it's real.”
Context Details
Domain
nutrition
Population
unspecified
Subject
ground beef
Action
contains collagen-rich connective tissue components
Target
typically removed from steak cuts during preparation
Intervention Details
Evidence from Studies
Supporting (2)
Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters
This study looks at how connective tissue affects the quality of ground beef and steak, supporting the idea that connective tissue is removed from steak cuts.
This study examines the type of collagen in cattle muscles, which is relevant to understanding connective tissue in beef.