Table 3. Cooking loss and emulsion stability of duck ham formulations with the different ratio of duck breast meat and duck skin (Units: %)

Treatments¹⁾	Cooking loss	Emulsion stability
Treatments¹⁾	Cooking loss	Total expressible fluid separation	Fat separation
T1	12.25±0.06^c	5.52±1.04^b	0.80±0.12^b
T2	13.26±0.51^bc	5.59±1.13^b	1.20±0.56^ab
T3	14.60±0.21^b	7.79±1.14^ab	1.40±0.28^ab
T4	14.86±0.06^b	9.58±0.11^a	1.98±0.72^a
T5	16.38±1.70^a	9.82±0.10^a	1.98±0.13^a