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

Scientific Claim

Collagen concentration in meat emulsions is negatively correlated with hardness (r = -0.61, p = 0.04).

Original Statement

“Collagen concentration in the meat emulsion was negatively correlated with hardness (r = −0.61, p = 0.04).”

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 uses 'negatively correlated with' to describe statistical relationship 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

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%.

80%

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%.

71%