Table 5. Textural attributes of duck ham with pre-emulsified skin

Treatments¹⁾	Hardness (kg)	Springiness	Cohesiveness	Gumminess (kg)	Chewiness (kg)
Control	1.40 ± 0.18^a	0.77 ± 0.06^a	0.61 ± 0.05^a	0.86 ± 0.15^a	0.66 ± 0.12^a
T1	0.61 ± 0.05^b	0.57 ± 0.06^b	0.44 ± 0.04^b	0.27 ± 0.04^b	0.15 ± 0.04^b
T2	0.27 ± 0.11^d	0.43 ± 0.05^c	0.37 ± 0.05^c	0.10 ± 0.05^c	0.04 ± 0.02^c
T3	0.43 ± 0.09^c	0.56 ± 0.06^b	0.44 ± 0.03^b	0.19 ± 0.04^b	0.11 ± 0.03^bc
T4	0.47 ± 0.08^c	0.55 ± 0.04^b	0.41 ± 0.04^bc	0.19 ± 0.02^b	0.10 ± 0.02^bc