Table 1. Physicochemical characteristics of duck breast meat

Parameters Value
CIE
Lightness (L*) 36.0±1.221
Redness (a*) 18.6±0.42
Yellowness (b*) 5.15±0.118
Physical properties
Cooking loss (%) 19.6±0.82
Shear force (g/cm2) 4.75±0.556
Water holding capacity (%) 60.6±0.09
Chemical compositions
Moisture (%) 74.5±0.21
Crude fat (%) 1.88±0.274
Crude protein (%) 21.3±0.31
Crude ash (%) 1.20±0.022
SD, standard deviation.
Values are means±SD of 3 repetitions (3 samples per repetition).