Fish burgers were prepared at the pilot plant following standard commercial processing practice. The heads and viscera removal was done by hand, making the necessary cuts with short and sturdy filleting knives. The headed and gutted fish were individually washed with brush. Then, the samples were divided in two lots with the same size distribution for processing with the FBSM and the reference rubber band machine (RBM). A band saw was used to split in half the headed and gutted carp prior to the mincing operation. Three independent replicates for each machine were processed on the same day.