Table 1. Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	The amount of force required to bite through the sample	Week: English muffin, Strong: Bagel
Hardness	during the 1^st and 2^nd chew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Amount of liquid released by the 1^st bite	Week: Eye of round steak (cooked to 85°C),
Juiciness	Amount of liquid released by the 1^st bite	Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	the product by compression between teeth	Strong: Tenderloin steak (cooked to 65°C)
Brown color	Characteristic color of burger, ranging from	Light: Chicken burger (cooked to 75°C),
Brown color	light to dark brown	Dark: beef burger (cooked to 90°C)
Overall acceptability	Characteristic satisfaction of human feels	Weak: number 1, Strong: number 9