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Proteolytic and Lipolytic Activity of Molds Isolated from Aged Beef.

This study evaluated the proteolytic and lipolytic activity of several strains of Thamnidium elegans , Mucor mucedo and Chaetostylum fresenii on selected test proteins and lipids. At 18°C, the zone of hydrolysis to colony size ratio on skim milk agar, representing proteolytic activity after 4 d, was 0.92, 0.80 and 0.67 for M. mucedo , C. fresenii and T. elegans , respectively. A similar trend was noted after 4 d of incubation at 24°C. There was positive lipolytic activity on Tween 80 at 18 and 24°C for the same three molds. The proteolytic and lipolytic activity decreased with decreasing temperatures so that at 4°C, the temperature of most probable use if applied to meat, the effect was negligible unless long incubation times were used. The absence of proteolytic activity of the molds at 4°C and the impracticality of aging beef at 18 or 24°C suggest that treatment of meat with molds to enhance tenderness may not be feasible.