. 2024 Mar 1;44(2):430–442. doi: 10.5851/kosfa.2024.e79

Table 3. Effect of collagenolytic proteases and aging time on the color of goat meats.

Variable	CIE L*	CIE a*	CIE b*
Enzyme
Control	24.54^a	12.37	12.69
B13	22.94^b	11.87	12.81
S6	23.26^b	11.96	12.81
SE	0.25	0.17	0.08
p-value	p<0.05	ns	ns
Aging time
Day 0	25.46^a	13.15^a	12.06^c
Day 3	24.50^ab	12.54^a	12.38^b
Day 5	23.64^b	12.87^ab	12.56^b
Day 7	23.16^bc	11.76^bc	13.06^a
Day 14	22.66^cd	11.48^cd	13.29^a
Day 21	22.06^d	11.17^d	13.28^a
SE	0.35	0.23	0.10
p-value	p<0.05	p<0.05	p<0.05
Interaction (enzyme aging)
p-value	ns	ns	ns

All data are least square means.

^a–d

Different 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).

ns, not significant.