Table 3. pH and color of semi-dried restructured jerky prepared with duck skin gelatin and carrageenan

Traits	G0 (Control)	G0C	G0.5	G0.5C	G1	G1C
pH	6.20 ± 0.01^d	6.22 ± 0.01^bc	6.21 ± 0.01^cd	6.23 ± 0.01^b	6.23 ± 0.01^b	6.26 ± 0.01^a
CIE L*	56.92 ± 0.23^c	57.96 ± 0.14^b	57.06 ± 0.45^c	57.95 ± 0.20^b	58.15 ± 0.43^b	59.10 ± 0.15^a
CIE a*	8.77 ± 0.07^a	8.74 ± 0.06^a	8.58 ± 0.03^b	8.48 ± 0.03^c	8.30 ± 0.06^d	8.24 ± 0.04^d
CIE b*	10.25 ± 0.03^d	10.33 ± 0.03^d	10.60 ± 0.06^c	10.66 ± 0.07^c	10.98 ± 0.10^b	11.10 ± 0.13^a

All values are mean ± standard deviation of three replicates.
Means within a row with different letters are significantly different.
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.