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 storage	Hardness (N)	Gumminess (Nm)	Chewiness (N)
CCJ0	Day 0	65.7 ± 2.5 Ba	44.5 ± 6.7 Ba	38.7 ± 5.4 Ba
	5 Mths	36.9 ± 2.5 Aa	26.1 ± 1.7 Aa	24.1 ± 1.5 Aa
CCJ0.5	Day 0	73.3 ± 3.9 Bb	42.8 ± 5.9 Ba	37.3 ± 5.4 Ba
	5 Mths	35.9 ± 3.6 Aa	25.5 ± 2.1 Aa	23.4 ± 2.0 Aa
CCJ1.0	Day 0	73.9 ± 5.2 Bb	43.7 ± 3.8 Ba	38.4 ± 3.7 Ba
	5 Mths	40.7 ± 6.0 Ab	27.2 ± 4.4 Aa	24.9 ± 3.7 Aa
CCJ1.5	Day 0	72.0 ± 5.1 Bb	42.3 ± 3.5 Ba	37.8 ± 1.3 Ba
	5 Mths	39.0 ± 3.2 Ab	28.1 ± 3.4 Aa	25.7 ± 2.9 Aa