The meat was minced (5 mm) using a P3298 cutter and mixed for 5 min using a RM-60 mixer.
The meat temperature during processing did not exceed 12 °C.
Patties were formed using a burger machine (100 g/patty), to give average dimensions of 10 cm diameter and 1.5 cm thickness.
The patties were packaged in a transparent polystyrene tray BA-85 and overwrapped with an oxygen-permeable polypropylene film (6000–8000 cm3/m2 24 h at STP).
The patties were stored at 4 °C for 0, 3 6 or 9 days in a display cabinet illuminated with white fluorescent light (620 lux), simulating retail display conditions.