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

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 p...

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Autores principales: Kawata, Kentaro, Giotto, Francine M., de Mello, Amilton S., Kingery, Thomas, Silva, Luiz H. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606180/
https://www.ncbi.nlm.nih.gov/pubmed/37893668
http://dx.doi.org/10.3390/foods12203775
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author Kawata, Kentaro
Giotto, Francine M.
de Mello, Amilton S.
Kingery, Thomas
Silva, Luiz H. P.
author_facet Kawata, Kentaro
Giotto, Francine M.
de Mello, Amilton S.
Kingery, Thomas
Silva, Luiz H. P.
author_sort Kawata, Kentaro
collection PubMed
description 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 (p > 0.05) chemical composition, total cooking loss, water loss, and raw emulsion color. Cooking fat loss linearly increased (p = 0.02) while cooked emulsion L* linearly decreased (p = 0.04) as silver skin level increased. Hardness, gumminess, and chewiness decreased linearly as silver skin levels increased (p < 0.01). Overall, incorporating silver skin into meat emulsions reduced stability, increased fat loss, and led to a weaker cooked emulsion matrix.
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spelling pubmed-106061802023-10-28 Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters Kawata, Kentaro Giotto, Francine M. de Mello, Amilton S. Kingery, Thomas Silva, Luiz H. P. Foods Article 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 (p > 0.05) chemical composition, total cooking loss, water loss, and raw emulsion color. Cooking fat loss linearly increased (p = 0.02) while cooked emulsion L* linearly decreased (p = 0.04) as silver skin level increased. Hardness, gumminess, and chewiness decreased linearly as silver skin levels increased (p < 0.01). Overall, incorporating silver skin into meat emulsions reduced stability, increased fat loss, and led to a weaker cooked emulsion matrix. MDPI 2023-10-14 /pmc/articles/PMC10606180/ /pubmed/37893668 http://dx.doi.org/10.3390/foods12203775 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kawata, Kentaro
Giotto, Francine M.
de Mello, Amilton S.
Kingery, Thomas
Silva, Luiz H. P.
Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters
title Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters
title_full Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters
title_fullStr Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters
title_full_unstemmed Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters
title_short Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters
title_sort effect of beef silver skin (epimysium) levels on meat emulsion stability, quality attributes, and texture parameters
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606180/
https://www.ncbi.nlm.nih.gov/pubmed/37893668
http://dx.doi.org/10.3390/foods12203775
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