Table 4. pH and CIE L*, a*, and b* of duck ham with pre-emulsified skin

Treatments1)	pH	CIE L*-value	CIE a*-value	CIE b*-value
Control	6.38 ± 0.02	58.36 ± 1.74b	15.57 ± 0.48	12.27 ± 0.59
T1	6.39 ± 0.02	58.50 ± 1.59b	15.62 ± 1.03	12.20 ± 0.84
T2	6.38 ± 0.01	58.41 ± 1.87ab	15.63 ± 1.04	12.28 ± 0.43
T3	6.38 ± 0.01	59.37 ± 1.35a	15.53 ± 0.86	12.24 ± 1.04
T4	6.37 ± 0.01	59.47 ± 1.28a	15.69 ± 1.11	12.64 ± 0.93