Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

<div>Sensory evaluation of different beef burger formulations; a 9-point descriptive scale (1 = extremely poor and 9 = highly acceptable) was used during evaluation.</div>

Journal of Food Quality

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Figure 4

Figure 4: Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts 

Figure 4 | Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts 