Table 3. Cooking loss and emulsion stability of duck ham with pre-emulsified skin (Unit %)

Treatments¹⁾	Cooking loss	Emulsion stability

		Total expressible fluid separation	Fat separation
Control	24.75 ± 0.27^a	16.05 ± 0.45^a	6.39 ± 0.01^a
T1	15.95 ± 1.62^c	10.66 ± 0.61^c	3.46 ± 1.01^b
T2	10.60 ± 0.69^d	7.66 ± 0.46^d	1.73 ± 0.23^c
T3	14.74 ± 0.94^c	10.66 ± 0.61^c	3.33 ± 0.83^b
T4	19.10 ± 0.63^b	12.31 ± 1.21^b	6.79 ± 0.39^a