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

Area of Science:

• Meat Science
• Food Technology
• Connective Tissue Research

Background:

• Epimysium (silver skin) is a muscle connective tissue often removed during meat processing.
• It presents a potential collagen source for processed meats, aiming to reduce production costs.
• The emulsifying properties and impact of epimysium in meat systems are not well-understood.

Purpose of the Study:

• To investigate the effects of incorporating beef epimysium (silver skin) at different levels (0, 5, and 10%) into meat emulsions.
• To evaluate the impact on meat emulsion stability and the characteristics of the cooked product.
• To determine if epimysium can be utilized as a functional ingredient in processed meat formulations.

Main Methods:

• Beef epimysium was used to partially replace ground beef, pork, and fat trimmings in meat emulsion formulations.
• Three inclusion levels of silver skin were tested: 0%, 5%, and 10%.
• Meat emulsion stability, chemical composition, cooking losses, raw color, and cooked texture properties were analyzed.

Main Results:

• Epimysium inclusion did not significantly alter chemical composition, total cooking loss, water loss, or raw emulsion color.
• A linear increase in cooking fat loss and a decrease in cooked emulsion lightness (L*) were observed with higher silver skin levels.
• Hardness, gumminess, and chewiness of the cooked emulsion significantly decreased as epimysium content increased.

Conclusions:

• Incorporating beef epimysium into meat emulsions negatively impacts emulsion stability.
• Increased levels of silver skin lead to greater fat loss during cooking and a weaker cooked matrix.
• While potentially cost-effective, the use of epimysium requires careful consideration due to its adverse effects on meat emulsion quality.