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	5.35^a	0.58	3.12^a	0.85^b	2.57^a
B13	4.28^b	0.58	2.44^b	0.88^a	2.08^b
S6	4.37^b	0.58	2.53^b	0.87^a	2.15^b
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	7.01^a	0.55	3.83^a	0.78^d	2.99^a
Day 3	6.72^a	0.57	3.60^b	0.81^c	2.93^a
Day 5	4.57^b	0.58	2.80^c	0.86^b	2.27^b
Day 7	3.61^b	0.59	2.24^d	0.91^a	2.01^b
Day 14	3.14^c	0.59	1.94^e	0.92^a	1.77^c
Day 21	2.97^c	0.59	1.80^e	0.93^a	1.65^c
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.
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).
TPA, texture profile analysis; ns, not significant.