Samuel H Cohen

Title: Innovations in Meat Tenderization by Samuel H Cohen

Introduction

Samuel H Cohen is an accomplished inventor based in Framingham, MA (US). He is known for his significant contribution to the field of food science, particularly in meat tenderization. His innovative approach utilizes a proteolytic enzyme derived from the microorganism Trichoderma reesei, which has proven to enhance the texture of meat products.

Latest Patents

Cohen holds a patent for his invention titled "Meat tenderization with a proteolytic enzyme from Trichoderma reesei." This patent describes a method of tenderizing meat by adding a proteolytic enzyme obtained from culturing the Trichoderma reesei strain MCG 80. The enzyme functions as an aspartic acid protease, exhibiting proteolytic properties akin to the animal protease, Cathepsin D. By selectively acting on the myofibrillar proteins of meat, the enzyme produces a desirable uniform texture. The culturing process, which involves a medium containing glucose and lactose, results in a high yield of the enzyme.

Career Highlights

Cohen is currently employed by the US Government as represented by the Secretary of the Army. His work in this capacity has allowed him to contribute to advancements in food technology and safety. His innovative methods have the potential to improve the quality of meat products available to consumers.

Collaborations

Cohen has collaborated with notable individuals in his field, including Frederick M Robbins and Alfred L Allen. These collaborations have likely enriched his research and contributed to the development of his patented technology.

Conclusion

Samuel H Cohen's work in meat tenderization represents a significant advancement in food science. His innovative use of a proteolytic enzyme from Trichoderma reesei has the potential to enhance the quality and texture of meat products, benefiting both consumers and the food industry.