Table 1. Semi-dried restructured jerky formulations with duck skin gelatin and carrageenan

Ingredients (%)	G0 (Control)	G0C	G0.5	G0.5C	G1	G1C
Ground lean meat	100	100	100	100	100	100
Ice water	10	10	10	10	10	10
Salt	1.2	1.2	1.2	1.2	1.2	1.2
Phosphate	0.20	0.20	0.20	0.20	0.20	0.20
Ascorbic acid	0.03	0.03	0.03	0.03	0.03	0.03
Sugar	2.0	2.0	2.0	2.0	2.0	2.0
Gelatin	-	-	0.5	0.5	1.0	1.0
Carrageenan	-	0.3	-	0.3	-	0.3

G0, no added both duck skin gelatin and carrageenan; G0C, 0.3% carrageenan; G0.5, 0.5% duck skin gelatin; G0.5C, 0.5% duck skin gelatin and 0.3% carrageenan; G1, 1.0% duck skin gelatin; G1C, 1.0% duck skin gelatin and 0.3% carrageenan.