Table 2. Effect of cooking method on the texture profile of loin from Korean black goat crossbreed

Items	Cooking method
Items	Grilling	Boiling
Hardness (N/m²)	865,851.38±148,900.92^a	471,949.04±55,551.29^b
Springiness (N)	60.36±10.15^a	33.22±4.61^b
Cohesiveness	0.43±0.06	0.42±0.08
Gumminess	28.88±5.45^a	15.93±3.92^b
Chewiness	1,783.32±590.96^a	543.41±190.42^b

Means±S.D. in the same row with different superscripts differ significantly (p<0.05).