It was also found that the amount of bones using a 2-stage process for RBM burgers was around twice the bones found in the FBSM ones. FBSM burgers had lower hue-angle and higher chroma values than RBM ones, indicating a higher redness and a more vivid colour. Residual relaxation force in FBSM burgers was around 8.1 ± 0.6 N, pointing out greater elastic properties than RBM burgers (5.0 ± 0.4 N). For small-scale units, burger processing with FBSM machine result in lower unit operating costs until the point of equivalence, which was determined at 3600 kg of raw material per day