Table 2.

Effect of different treatments on relaxation time of air-dried duck meat. Data are expressed as mean ± standard deviation. Different letters (a-f) 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).

Treatments	T2b (ms)	T21 (ms)	T22 (ms)
CK	2.03 ± 0.02a	35.50 ± 0.97e	267.58 ± 10.32a
US	1.28 ± 0.02e	37.40 ± 1.13d	248.42 ± 10.36b
L	1.72 ± 0.01c	39.61 ± 0.44c	249.63 ± 9.42b
D	1.81 ± 0.03b	39.54 ± 0.62c	249.47 ± 10.01b
LD	1.59 ± 0.02d	41.66 ± 0.68b	231.74 ± 3.49c
US-LD	1.07 ± 0.01f	49.46 ± 0.63a	214.27 ± 5.10d