Meat ageing under controlled conditions: Which specific mold is most recommended to improve flavor and tenderization during the ageing of beef?

Introduction / Context:
Dry ageing of beef can include controlled surface mold growth to enhance flavor development and tenderization. Selecting the appropriate mold species is critical for enzymatic proteolysis and lipolysis without producing undesirable flavors.

Given Data / Assumptions:

• Goal: improved flavor and tenderness in aged beef.
• Candidate molds: Thamnidium (esp. T. elegans), Rhizopus, Mucor (e.g., M. mucedo).
• Controlled temperature, humidity, and air flow assumed.

Concept / Approach:
Thamnidium elegans is historically preferred for beef ageing because it produces strong proteases and lipases that penetrate the surface, contributing to characteristic nutty, buttery notes and improved tenderness. While ‘‘Thamnidium’’ at genus level is directionally correct, the specific recommended species is T. elegans.

Step-by-Step Solution:
Identify target enzymatic activities: proteolysis and lipolysis. Match activities to species known in dry-age rooms: T. elegans. Exclude alternative molds that either underperform or risk off-flavors. Select ‘‘T. elegans.’’

Verification / Alternative check:
Meat science references describe T. elegans as a signature mold on dry-aged beef, frequently forming fine ‘‘whiskers’’ and improving palatability metrics under sanitary control.

Why Other Options Are Wrong:

• Thamnidium (genus only): not precise; the best-supported species is T. elegans.
• Rhizopus: can grow but is not the classical choice for premium flavor development.
• M. mucedo: may occur on meats but is not the recommended species for flavor enhancement.

Common Pitfalls:
Assuming any visible mold equals desirable ageing; ignoring sanitation and microclimate, which are essential for safe, positive flavor outcomes.

Final Answer:
T. elegans