. 2024 Nov 2;24:101946. doi: 10.1016/j.fochx.2024.101946

Table 1.

Effect of different treatments on textural characteristics of air-dried duck meat. Data are expressed as mean ± standard deviation. Different letters (a-d) in each column indicate statistically significant differences (p < 0.05). CK: untreated; US: ultrasonication (250 W, 4 min, 30 °C, 40 kHz); L: inoculation with L. fermentum CGMCC 1.7434; D: inoculation with D. hansenii GDMCC 2.149; LD: inoculation with L. fermentum CGMCC 1.7434 and D. hansenii GDMCC 2.149; US-LD: inoculation with L. fermentum CGMCC 1.7434 and D. hansenii GDMCC 2.149 after ultrasonic pretreatment (250 W, 4 min, 30 °C, 40 kHz).

Group	Hardness (g)	Springiness	Cohesiveness	Chewiness	Resilience
CK	1678.07 ± 89.28^a	0.79 ± 0.04^a	0.64 ± 0.03^a	1019.93 ± 138.98^a	0.27 ± 0.01^ab
US	1562.46 ± 178.18^ab	0.64 ± 0.05^bc	0.67 ± 0.05^a	754.42 ± 28.20^b	0.29 ± 0.04^a
L	1656.02 ± 68.19^a	0.72 ± 0.05^ab	0.64 ± 0.01^a	523.72 ± 65.64^c	0.28 ± 0.01^ab
D	1576.19 ± 20.75^ab	0.66 ± 0.08^b	0.66 ± 0.05^a	451.39 ± 29.26^cd	0.27 ± 0.02^ab
LD	1433.67 ± 33.33^b	0.63 ± 0.04^bc	0.56 ± 0.01^b	369.71 ± 24.49^d	0.24 ± 0.01^b
US-LD	1258.98 ± 96.59^c	0.55 ± 0.01^c	0.49 ± 0.01^c	412.56 ± 20.16^cd	0.17 ± 0.01^c