US Government As Represented by the Secretary of the Army

Frederick M Robbins

Alfred L Allen

Samuel H Cohen

John E Walker

Meat is tenderized by adding thereto a proteolytic enzyme obtained by culing the microorganism, Trichoderma reesei strain MCG 80. The enzyme is an aspartic acid protease with proteolytic properties similar to the animal protease, Cathepsin D. The enzyme acts selectively upon the myofibrillar proteins of meat producing a desirable uniform texture. Culturing of the microorganism in a medium containing glucose and lactose results in high enzyme yield.

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Ashland, MA, United States of America

Frederick M Robbins