Table 4. Evaluation of the Baranyi model and modified Gompertz model against experimented data of hamburger patties prepared with Tenebrio molitor powder

Model	T. molitor powder (%)	Statistical analysis
		R2 1)	RMSE2)	Bf3)	Af4)
Baranyi model	0 (control)	0.966	0.181	0.994	1.027
	4	0.949	0.342	1.053	1.109
	8	0.961	0.321	1.048	1.010
Modified Gompertz model	0 (control)	0.986	0.176	1.019	1.081
	4	0.982	0.319	1.008	1.100
	8	0.981	0.331	1.050	1.105

Correlation coefficient.
Root mean square error.
Bias factors.
Accuracy factors.