Patties were cooked in an oven
similar to the procedure used for sensory evaluation, were cooled at
room temperature for an hour, and then broken by the Texture
Analyzer using a modified version of the protocol described by
Souza et al. (2011). Continuous force was applied directly in the
middle of each patty at 3.33 mm/s with a crossbar (10 mm diameter),
at a platform gap of 3.2 cm, and travel distance of 70 mm.
Break strength values were expressed as kg force.