Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters.

Kentaro Kawata, Francine M Giotto, Amilton S de Mello, Thomas Kingery, Luiz H P Silva

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Kentaro KawataCarol Martin Gatton Academy of Mathematics and Science, Western Kentucky University, Bowling Green, KY 42101, USA.ORCID 0009-0000-0211-3971

Francine M GiottoDepartment of Agriculture, Nutrition and Veterinary Sciences, University of Nevada Reno, Reno, NV 89557, USA.ORCID 0000-0001-6091-7337

Amilton S de MelloDepartment of Agriculture, Nutrition and Veterinary Sciences, University of Nevada Reno, Reno, NV 89557, USA.

Thomas KingeryDepartment of Agriculture and Food Science, Western Kentucky University, Bowling Green, KY 42101, USA.

Luiz H P SilvaDepartment of Agriculture and Food Science, Western Kentucky University, Bowling Green, KY 42101, USA.ORCID 0000-0003-1447-1674

Funding

Gatton Academy of Mathematics and Science Research Internship Grant - RIG2021Western Kentucky University Quick Turn-Around Grants - QTAG

6 · The paper itself

Abstract

The epimysium, also known as silver skin, is a fascia of connective tissue that surrounds each muscle. During fabrication, epimysium is removed from intact cuts, and it can be used as a source of collagen in processed meats to reduce production costs. However, little is known about the emulsifying properties of this collagen source. Thus, this study aimed to evaluate the effect of three levels of beef epimysium (silver skin, 0, 5, and 10%) on meat emulsion stability and on its cooked characteristics. Beef silver skin partially replaced ground beef, pork, and fat trimming, while all the other ingredients remained constant across formulations. The inclusion of silver skin did not affect (

Indexed as

collagenemulsion stabilityfat losssilver skintexture profile

Identifiers

PMID37893668

DOI10.3390/foods12203775

PMCPMC10606180

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.