# Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage
## 3 Results and Discussion
### Texture (Shear Force) of Pork Burgers During Storage  
The shear force values for pork burgers ranged from 20.83 N in the BC product on day 1 to 27.99 N in the B5 product on day 14 (Table 4). Both burger treatment and storage time significantly affected (\(p<0.05\)) shear force, and an interaction between these factors was observed. Adding black chokeberry pomace to pork burgers gradually increased shear force, with the greatest differences noted between the BC product (without pomace) and the B5 product (highest pomace level). On day 1, the shear force values for BC and B5 products were 20.83 N and 24.43 N, respectively, though the difference was not significant (\(p>0.05\)). However, significant differences (\(p<0.05\)) in shear force between the BC and B5 products emerged on days 7 and 14. By day 14, shear force values were highest, ranging from 24.17 N in the BC product to 27.99 N in the B5 product.  
Regardless of treatment, burgers tended to become \"harder\" during storage, as indicated by progressively higher shear force values (Table 4).  
The incorporation of shredded chokeberry pomace in pork burgers was expected to influence their textural properties. Previous studies have shown that the texture of burger-type meat products can be significantly affected by the composition of raw materials, particularly when nonmeat ingredients are introduced [40,41]. Changes in the texture parameters of minced meat products due to plant ingredient additions may be attributed to their impact on the meat batter matrix. The observed increase in the \"hardness\" of pork burgers as the amount of chokeberry pomace increased is likely related to greater thermal loss and shrinkage compared to the control product (Table 1). Moreover, the shear force of burgers could have been affected by components such as dietary fiber in chokeberry pomace; however, the quantity of pomace added to the meat batter was relatively minor.  
Limited research exists on the impact of crushed fruit pomace on the textural properties of meat products. Therefore, this discussion focuses on how valorized forms of pomace influence meat texture. [PERSON] et al. [50] examined the effect of fresh date palm by-products at levels of 0%, 5%, 10%, and 15% on the texture of a champagne-type pork pate using texture profile analysis (TPA). The authors suggested that date palm by-products, being rich in dietary fiber, could affect the protein-water and protein-protein gel network, thereby influencing pate consistency. However, significant (\(p<0.05\)) increases in hardness and gumminess were observed only in the product with the lowest level of date paste addition. Meanwhile, measurements of texture parameters such as springiness, cohesiveness, and resilience indicated that date \"paste\" did not significantly alter the deformation properties or recovery after compression.  
Instrumental texture parameters of meat products can also be influenced by the addition of dried fruit and vegetable pomace [44,49]. In a TPA test of pork patties where dried kinnow pomace powder was used to replace lean meat at levels of 0%, 2%, 4%, and 6%, hardness significantly increased (\(p<0.05\)) with the addition of 4% and 6% of the plant ingredient compared to the control product [49]. The increase in hardness was attributed to improved binding properties of the meat batter after heat treatment, likely due to the higher fiber content.