After thorough mixing of the additives (approximately 10 min)vusing a Homogenizer 2094 (Foss Tecator, Sweden) meatballs were formed. To maintain uniform conditions during thermal processing, the formed meat products had similar weights (approximately 50 g) and shapes (spherical). Thermal processing was conducted using a convection oven (CCC series, Rational, Germany). Meatballs were steamed for 16 min at 100 C or roasted for 16 min at 230 C. Steamed meatballs and roasted meatballs (burgers) were chilled (3 days, 4 C) or frozen (5 months, 18 C).