Table 4. pH and CIE L*, a*, and b* of duck ham formulations with the different ratio of duck breast meat and duck skin

Treatments1)	pH	CIE L*-value	CIE a*-value	CIE b*-value
T1	6.48±0.04b	61.71±1.12c	13.86±0.49a	11.57±0.33
T2	6.53±0.03ab	62.09±2.20c	13.18±0.83a	11.44±0.67
T3	6.54±0.01ab	66.22±1.21b	11.27±0.90b	11.46±0.65
T4	6.59±0.03a	66.23±2.33b	10.76±1.40b	11.58±0.52
T5	6.59±0.05a	67.82±1.08a	10.07±0.50b	11.52±0.38