Table 6. Sensory characteristics of duck ham with pre-emulsified skin

Treatments¹⁾	Appearance	Color	Flavor	Tenderness	Juiciness	Overall acceptability
Control	5.27 ± 1.04^b	7.72 ± 0.76	4.88 ± 0.83^c	4.38 ± 1.69^c	4.52 ± 0.92^b	4.88 ± 0.83^c
T1	6.88 ± 0.95^a	7.53 ± 0.93	6.63 ± 0.52^a	6.62 ± 0.56^b	6.13 ± 0.83^a	6.38 ± 0.52^ab
T2	7.24 ± 0.99^a	7.54 ± 0.98	7.04 ± 0.28^a	7.65 ± 0.54^a	6.74 ± 1.05^a	7.03 ± 0.91^a
T3	6.76 ± 1.04^a	7.78 ± 0.46	7.13 ± 0.83^a	7.03 ± 0.47^ab	5.76 ± 1.06^a	6.14 ± 1.02^ab
T4	6.03 ± 0.93^ab	7.75 ± 0.46	6.02 ± 0.17^b	6.64 ± 0.62^b	6.03 ± 0.93^a	5.77 ± 1.04^bc