Higher collagen content in meat mixtures is linked to softer texture, with a clear inverse relationship between collagen levels and hardness measurements.

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 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%.