Table 1. Effect of collagenolytic proteases and aging time on the TPA of goat meat.

Variable	Hardness (N)	Cohesiveness	Gumminess (N)	Springiness	Chewiness (N)
Enzyme
Control	5.35a	0.58	3.12a	0.85b	2.57a
B13	4.28b	0.58	2.44b	0.88a	2.08b
S6	4.37b	0.58	2.53b	0.87a	2.15b
SE	0.89	0.01	0.05	0.01	0.04
p-value	p<0.05	ns	p<0.05	p<0.05	p<0.05
Aging time
Day 0	7.01a	0.55	3.83a	0.78d	2.99a
Day 3	6.72a	0.57	3.60b	0.81c	2.93a
Day 5	4.57b	0.58	2.80c	0.86b	2.27b
Day 7	3.61b	0.59	2.24d	0.91a	2.01b
Day 14	3.14c	0.59	1.94e	0.92a	1.77c
Day 21	2.97c	0.59	1.80e	0.93a	1.65c
SE	0.13	0.01	0.08	0.01	0.06
p-value	p<0.05	ns	p<0.05	p<0.05	p<0.05
Interaction (enzyme aging)
p-value	p<0.05	ns	p<0.05	ns	p<0.05

All data are least square means.

^a–eDifferent subscripts within the same column indicate significant differences among enzyme-treated sample (control, B13 and S6; p<0.05) and during aging time (0, 1, 3, 5, 7, 14 and 21 days; p<0.05).

TPA, texture profile analysis; ns, not significant.