“…Some studies have assessed the effect of composition on the physicochemical and sensory characteristics of ground meat products by conventional cooking ( Berry, 1992 ; Berry, 1993 ; Berry, 1994 ; Berry, 1998 ; Bigner and Berry, 1997 ; Cross et al ., 1980 ; Dreeling et al ., 2000 ; Dreeling et al, 2002 ; Keeton, 1983 ; Parizek et al, 1981 ; Suman and Sharma, 2003 ; Troutt et al ., 1992 ; van Laack et al ., 1996 ; Young et al ., 1991 ), by microwave cooking ( Das and Rajkumar, 2013 ; Jeong et al ., 2004 ; Jeong et al ., 2007 ; Picouet et al ., 2007 ; Ryyänen et al ., 2004 ), and both cooking methods ( Cannell et al ., 1989 ; Kirchner et al ., 2000 ; Mohammad et al ., 2010 ). In general, the composition, especially fat level, influences the cooking properties of ground patties as well as their overall qualities and the sensory characteristics of the final product.…”