correlational
Analysis v1
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0
Warmer meat mixtures during processing tend to lose more fat during cooking, with a clear link between temperature and fat loss.
Scientific Claim
Emulsion temperature is positively correlated with cooking fat loss (r = 0.49, p = 0.02).
Original Statement
“The correlation between emulsion temperature and fat loss did not differ from zero (r = 0.49, p = 0.02).”
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 'positively correlated with' to describe statistical relationship without implying causation.
Evidence from Studies
Supporting (1)
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Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters
Cross-Sectional Study
2023 Oct 14Contradicting (0)
0
No contradicting evidence found