Table 2. Effect of collagenolytic proteases and aging time on TCA-soluble peptides, TBARS, and cooking loss of goat meats

Variable	TCA-soluble peptides (μmol tyrosine/g sample)	TBARS (mg MDA/kg sample)	Cooking loss (%)
Enzyme
Control	2.36^b	1.06	21.27^a
B13	3.35^a	1.22	19.65^b
S6	3.21^a	1.17	19.76^b
SE	0.08	0.05	0.15
p-value	p<0.05	ns	p<0.05
Aging time
Day 0	1.55^d	0.36^d	20.90^a
Day 3	1.78^d	0.51^cd	21.14^a
Day 5	2.90^c	0.65^c	20.63^ab
Day 7	3.46^b	1.12^b	20.13^b
Day 14	3.96^a	2.07^a	19.36^c
Day 21	4.18^a	2.18^a	19.21^c
SE	0.11	0.07	0.22
p-value	p<0.05	p<0.05	p<0.05
Interaction (enzyme aging)
p-value	p<0.05	ns	ns

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).
TCA, trichloroacetic acid; TBARS, thiobarbituric acid reactive substances; MDA, Malondialdehyde; ns, not significant.