Silver skin makes meat softer and fattier when cooked
Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Collagen from silver skin increases fat loss, contrary to extracted collagen which usually improves yield.
Most people think collagen is good for retaining moisture, but this natural source does the opposite.
Practical Takeaways
Meat processors should test silver skin in small batches before scaling up, especially for products where fat retention is critical.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Collagen from silver skin increases fat loss, contrary to extracted collagen which usually improves yield.
Most people think collagen is good for retaining moisture, but this natural source does the opposite.
Practical Takeaways
Meat processors should test silver skin in small batches before scaling up, especially for products where fat retention is critical.
Publication
Journal
Foods
Year
2023
Authors
Kentaro Kawata, F. M. Giotto, Amilton S de Mello, Thomas Kingery, Luiz H P Silva
Related Content
Claims (10)
Ground beef contains collagen-rich connective tissue components that are typically removed from steak cuts during preparation.
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%.
As more beef silver skin is added to meat mixtures, the cooked product becomes darker, with lightness dropping from 64.1 to 62.9 when 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%.
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%.