Table 7. Sensory characteristics of duck ham formulations with the different ratio of duck breast meat and duck skin

Treatments¹⁾	Color	Flavor	Tenderness	Juiciness	Overall acceptability
T1	7.86±0.69^a	7.03±0.58	7.02±0.82^a	7.21±0.38	7.57±0.53^a
T2	7.43±0.53^a	6.86±0.90	7.00±0.82^a	7.13±0.38	7.43±0.79^a
T3	7.14±0.38^ab	6.71±1.11	5.71±0.95^b	7.14±0.90	7.02±0.58^a
T4	6.57±0.79^b	5.57±1.81	4.57±0.98^b	7.12±1.35	5.57±0.79^b
T5	6.57±0.79^b	5.57±1.81	5.57±1.51^b	6.86±1.57	5.86±0.69^b