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%.

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

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%.

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 beef silver skin doesn't change how much water is available in the meat mixture during processing.