Table 1. Proximate composition and changes in meat quality characteristics of duck M. pectoralis major and M. iliotibialis during 10 days of cold storage

Measurements	M. pectoralis major			M. iliotibialis			Level of significance
	Day 1	Day 5	Day 10	Day 1	Day 5	Day 10	MT	ST	MT×ST
Proximate composition (%)
Moisture	74.84±0.73	-	-	74.32±1.58	-	-	NS	-	-
Crude protein	20.43±0.86	-	-	19.70±0.88	-	-	NS	-	-
Crude fat	2.80±0.23	-	-	4.06±0.32	-	-	***	-	-
Crude ash	2.44±0.63	-	-	2.22±0.51	-	-	NS	-	-
pH	6.03a,y±0.11	5.95ab,y±0.06	5.79b,y±0.22	6.66x±0.14	6.62x±0.15	6.55x±0.15	***	**	NS
Meat color
CIE L*	40.58y±2.99	39.55y±1.11	38.25y±3.03	43.29x±2.47	43.00x±1.33	43.06x±1.12	***	NS	NS
CIE a*	15.59b,x±1.21	17.26a,x±1.28	16.70ab±0.43	13.60y±1.96	14.73y±1.45	14.38±2.44	**	NS	NS
CIE b*	4.97±1.40	6.37±1.34	6.±0.84	5.63±1.07	5.77±1.98	7.18±0.55	NS	*	NS
Purge loss (%)	-	1.29±0.18	1.82±0.85	-	0.87±0.38	1.42±0.24	NS	*	NS
Cooking loss (%)	32.68ab,x±3.49	33.25a,x±1.72	29.05b,x±3.22	25.72y±4.14	24.12y±3.04	24.25y±3.25	***	NS	NS
Warner-Bratzler shear force (kg/cm2)	1.68±0.35	1.62±0.42	1.47±0.32	1.38±0.47	1.39±0.36	1.51±0.13	NS	NS	NS

Data are means±SE.
Different superscripts indicate significant (p<0.05) differences between storage days
within the same muscle or between muscle types
within the same storage day.
p<0.05
p<0.01
p<0.001.
MT, muscle type; ST, storage time; MT×ST, combination effect of muscle type and storage time; NS, not significant.