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. 2021 Mar 25;10(1):9031. doi: 10.4081/ijfs.2021.9031

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This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Figure 1. — Influence of Different Percentages and Formulations of Red Beetroot on Sensory Panel Scores of Beef Burger at the end of storage. ap: packed under aerobic condition; vp: vacuum packaging; C: no addition, B1 and D1: with 0,8% Red Beetroot (RBR) in powder; D2: with 2% RBR in water solution; B2 and D3: with 5% RBR in water solution; B3: with 10% RBR in water solution.