Table 3. Sensory characteristics of smoked duck ham products collected from domestic markets

Parameters	T1¹⁾	T2	T3	T4	T5	T6
Appearance	7.53±1.36^a	6.80±1.42^ab	5.67±1.50^b	7.07±1.03^a	7.07±1.28^a	6.47±0.99^ab
Flavor	7.13±0.83^a	5.00±1.65^bc	4.20±1.78^c	6.33±1.35^ab	7.13±1.13^a	6.47±1.06^a
Tenderness	6.40±1.30^NS	5.07±2.22	5.87±1.41	5.47±1.85	6.33±1.40	5.60±1.30
Juiciness	6.87±1.13^NS	5.73±2.19	6.00±1.25	6.07±1.44	6.60±0.99	5.60±1.59
Overall acceptability	7.40±0.99^a	5.63±1.42^bc	4.63±1.70^c	6.13±1.13^ab	7.10±1.04^a	6.13±0.99^ab

All values are mean±SD of three replicates.
T1, C company; T2, D company; T3, H company; T4, J company; T5, L company; T6, M company.
Different superscripts in the same row are significantly different at p<0.05 by Turkey's range test.