Journal of Food Quality / 2018 / Article / Tab 3

Research Article

Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers

Table 3

TPA (texture profile analysis) test of beef burgers directly after production process (Day 0) and after 5 months (5 Mths) of storage, .

Time of storageHardness (N)Gumminess (Nm)Chewiness (N)

CCJ0Day 065.7 ± 2.5 Ba44.5 ± 6.7 Ba38.7 ± 5.4 Ba
5 Mths36.9 ± 2.5 Aa26.1 ± 1.7 Aa24.1 ± 1.5 Aa

CCJ0.5Day 073.3 ± 3.9 Bb42.8 ± 5.9 Ba37.3 ± 5.4 Ba
5 Mths35.9 ± 3.6 Aa25.5 ± 2.1 Aa23.4 ± 2.0 Aa

CCJ1.0Day 073.9 ± 5.2 Bb43.7 ± 3.8 Ba38.4 ± 3.7 Ba
5 Mths40.7 ± 6.0 Ab27.2 ± 4.4 Aa24.9 ± 3.7 Aa

CCJ1.5Day 072.0 ± 5.1 Bb42.3 ± 3.5 Ba37.8 ± 1.3 Ba
5 Mths39.0 ± 3.2 Ab28.1 ± 3.4 Aa25.7 ± 2.9 Aa

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