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.

Kewata, K., Giotto, F.M., de Mello, A.S., Kingery, T., Silva, L.H.P. 2023, Effect of Beef Silver Skin (Epimysium) Levels on Meat Emulsion Stability, Quality Attributes, and Texture Parameters, Foods 2023, 12(20

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Nevada Economic Assessment Project (NEAP)

The Nevada Economic Assessment Project focuses on providing Nevada’s counties, state and federal agencies, and their partners with quantitative and qualitative baseline data and analyses to better understand the counties’ demographic, social, economic, fiscal and environmental characteristics, trends and impacts. The data can be used for land use and project planning, grant writing and overall policy assessment.