The sensory traits of the hamburgers were positively influenced by the presence of the bio-protective cultures, as the odours, flavours, and the sticky white slime, that are indicative of deterioration, were not observed in the inoculated samples.
The sensory traits of the hamburgers were positively influenced by the presence of the bio-protective cultures, as the odours, flavours, and the sticky white slime, that are indicative of deterioration, were not observed in the inoculated samples.