The aim of this paper was to study consumers’ perception of three samples of soy - added beef hamburger in different percentages, using some helpful methods to capture consumers’ perception sensory characteristics, such as free listing, check–all-that-apply (CATA) question and intensity scaling in order to determine the intensity of some sensorial characteristics (taste, odor, flavor and texture). For this purpose we prepared three samples of soy-added beef hamburger in different percentages (25%, 50% and 75% soy bean of total mass) and we study the effect of soy addition in beef hamburger on the sensory properties was studied.
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