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ScienceDirect
Edible mushrooms as a novel trend in the development
of healthier meat products
Antonio Pérez Montes1, Esmeralda Rangel-Vargas1,
José Manuel Lorenzo2,3, Leticia Romero4 and Eva M Santos1
One of the challenges in modern society is the reduction of
meat consumption as well as the formulation of new meat
products, considering health and sustainability aspects. In this
regard, mushrooms are considered a promissory source of
bioactive compounds to be used in the production of healthier
meat products. Mushrooms have antimicrobial and antioxidant
properties, which can improve the self-life of meat products.
This review shows that a substantial improvement in terms of
protein, dietary fiber and ash content in meat products can be
achieved by incorporating different types of mushrooms
without significantly affecting their physico-chemical
properties. Moreover, due to high percentage of dietary fiber,
easily digestible protein and a meat-like texture, mushroom is
an interesting choice to replace salt, phosphates, protein and
fat in the formulation of meat products. Finally, the presence of
high contents of free amino acids in mushroom can enhance
the sensorial properties of meat products.
Addresses
1
Universidad Autónoma del Estado De Hidalgo, Área Académica de
Quı́mica, Crta. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras,
Mineral de la Reforma, 42183, Hidalgo, Mexico
2
Centro Tecnológico de la Carne de Galicia, rúa Galicia n
4, Parque
Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain
3
Área de Tecnologı́a de los Alimentos, Facultad de Ciencias de
Ourense, Universidad de Vigo, 32004 Ourense, Spain
4
Universidad Autónoma del Estado De Hidalgo, Área Académica de
Biologı́a, Crta. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras,
Mineral de la Reforma, 42183, Hidalgo, Mexico
Corresponding author: Santos, Eva M (emsantos@uaeh.edu.mx)
Current Opinion in Food Science 2021, 40:118–124
This review comes from a themed issue on Innovations in food
science
Edited by Jose Manuel Lorenzo
https://doi.org/10.1016/j.cofs.2020.10.004
2214-7993/ã 2020 Elsevier Ltd. All rights reserved.
Introduction
Meat products are widely consumed products and highly
valuable foods for consumers due to their sensory prop-
erties and the presence of essential nutritional
Current Opinion in Food Science 2021, 37:118–124
components, such as high biological value proteins,
minerals (iron, zinc, selenium) and some vitamins (mainly
B6 and B12) [1]. But the good press of meat products has
been negatively affected last decades, mainly due to the
high content of salt and fat, saturated fatty acids, synthetic
additives and cholesterol, and their association to several
and chronic illnesses like obesity, cardiovascular disease,
type-2 diabetes and several types of cancers [2]. There-
fore, last decades it has been recommended restriction of
red meat and processed meat intake, which has negatively
influenced the consumer perception about meat products
[3]. In this context, the increasing demand for healthier
meat products with functional properties have addressed
the research to the quest of new ingredients able to
reduce or substitute some problematic compounds like
fat, salt, nitrites, even meat [4]. Replacement of meat, fat,
salt, phosphates and nitrites by the inclusion of different
plants, cereals, pulses, seeds, algae including co-products
and by-products, has been increasingly studied, with the
bonus of favoring the inclusion of dietary fiber, not
common in meat products [5]. Apart from the reformu-
lation for more healthier meat products, the claims for
sustainable production, leader the transition to plant-
based ingredients [6]. From pulses, cereals, tubers, nuts,
fruits, by-products or co-products from vegetal or animal
products, to insects or mushrooms have been considered
new sources of bioactive compounds in meat products
[6,7,8,9–12]. In this work, recent studies about the use of
edible mushrooms in meat products and their main
effects on physicochemical, storage stability and sensory
attributes were reviewed.
Edible mushroom: production, properties and
bioactive compounds
The term ‘mushroom’ is typically used to name the
cultivated white fungus belonging to the specie Agaricus
bisporus. For this reason, this term is applied more to those
fungi (Basidiomycota) that have a stem (stipe), a cap
(pileus), and gills (lamellae, sing. lamella) on the lower
part of the cap. Mushrooms are defined as a fleshy fruiting
body of macroscopic filamentous fungi [13,14]. Never-
theless, the same term is used to describe other varieties
of gilled fungi with or without stems (Ascomycota). There
are 14 000 known species of mushrooms, but only around
3000 are edible, and about 700 species have medical
properties [15,16]. Mushrooms are classified into four
categories: edible mushrooms, medicinal mushrooms,
poisonous mushrooms, and others for those mushrooms
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 Edible mushrooms in the development of healthier meat products Pérez Montes et al. 119
that their properties remain non-well established [15].
Mushrooms can be cultivated or wildly found above
ground (epigeous) or entirely in the soil (hypogenous)
[16]. In general, mushroom cultivation requires relatively
little space and is considered as fast-growing organisms
(15–30 fructification days) with a high yield (7–30 kg m2)
[17]. Thus, mushroom cultivation is a sustainable and
profitable agribusiness, which provides additional
incomes for growers in local communities [18,19]. Accord-
ing to El Sheikha and Hu [15] the latest statistics from the
Food and Agriculture Organization of the United Nations
(FAO), showed more than 100 countries around the world
farming mushrooms, increasing more than three times the
world production of cultivated mushrooms in the last
20 years, reaching 10.8 million tonnes in 2016, and being
China the highest producer with more than 70% of the
global production [15,17]. Several species of edible mush-
rooms are being cultivated for commercial purposes, as
fresh or mushroom products expanding the consumer
marker, such as A. bisporus, Pleurotus ostreatus, Flammulina
velutipes and Lentinula edodes.
Nevertheless, mushrooms not only are popular for their
taste and flavor, but also because the diverse bioactive
compounds and high nutritional value they have. In
general, mushrooms are high in protein, carbohydrate,
fiber, and essential amino acids [20,21]. Furthermore,
they are rich in phenolic compounds (e.g. gallic acid,
protocatechuic acid, catechin, caffeic acid, ferulic acid,
and myricetin), polyketides, flavonoids, terpenes, ster-
oids, beta-carotene, minerals (e.g. selenium, zinc, iron,
potassium) and vitamins like B, C, and D [14,20,22].
Antibacterial and antioxidant properties from the most
cultivated mushroom (A. bisporus), oyster mushrooms
(Pleurotus spp.), shiitake (L. edodes), enokitake (F. velu-
tipes), reishi (Ganoderma lucidum), the monkey-head
mushroom (Hericium erinaceus), the paddy straw mush-
room (Volvariella volvace), pioppino mushroom (Cyclocybe
aegerita) and Inonotus sanghuang have been studied by
Figure 1
High protein quality
Low fat
Dietary fiber
Potential beneficial effects
on human health
Powder
Bioactive compounds Around 3000
edible species
Antibacterial
antimicrobial properties
Main properties of edible mushrooms and their inclusion in meat products.
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several authors [22–26]. Moreover, Buruleanu et al. [20]
attributed the antioxidant activity of mushrooms A. bis-
porus, Coprinus comatus, Termitomyces heimii and Termito-
myces mummiformis to flavonoids, including anthocyani-
dins, flavanols, flavanones, flavones, flavonols, isoflavones
and chalcones.
Bioactive compounds from mushrooms are attracting
interest due to their benefits for human health. They
offer protection against chronic-degenerative diseases,
cardiovascular and cancer diseases, diabetes mellitus,
and neurodegenerative diseases [20,27–32]. However,
the content of bioactive compounds in mushrooms may
vary depending on the strain, cultivation, developmental
stage, age of the fresh mushrooms, storage conditions, and
the extraction method [14].
Incorporation of mushrooms in meat products
Despite the ancient knowledge of mushroom benefits,
their use as an ingredient in the elaboration of processed
foods is quite recent mainly as meat, fat, phosphates, salt
and nitrite replacer (Figure 1). In the case of meat
products first attempts were focused on the use of fresh
mushrooms as blenders in a trend towards offering plant-
based alternatives to traditional meat-based foods [33].
Initial studies considered the introduction of blending
ground mushrooms Pleurotus sajor caju into chicken and
beef patties as meat replacers [34,35] with good functional
properties (cooking yield, moisture retention) and sensory
attributes at 25% of meat replacement. Moreover, jelly
mushroom (Tremella fuciformis) as meat replacer (10–30%)
in pork patties increased the cooking yield and moisture
content, improving the sensory properties [36]. The pres-
ence of free amino acids like glutamic and aspartic acid
and 5´-ribonucleotides and some peptides related to
umami [37] have made mushrooms good candidates as
taste and flavor enhancers in the sodium reduction goal in
meat formulations as well. In this regard, Myrdal Miller
et al. [38], and Guinard et al. [39]) worked with A. bisporus
in reduced sodium alternatives (25% less sodium) for
Meat
Sodium chloride
Extracts
Phosphates
Blender
Replacers
Fat
Nitrites
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Current Opinion in Food Science 2021, 37:118–124
120 Innovations in food science

Table 1

Recent studies about the use of edible mushrooms in meat products (2018–2020)

Mushroom species Meat product Concentration Function Main results Reference

As blenders
Agaricus bisporus " Moisture
Meat-sodium # Cooking yield
Beef patties 10, 20, 30, 40, 50% # Hardness [41]
replacement
Sensory scores similar to control samples
Pleurotus sajor-caju " Moisture [42]
stems Chicken # Protein, fat
4560% mushroom Meat replacer
nuggets Texture comparable to control nuggets
Pleurotus eryngii " Moisture
" Cooking loss
Pork 17% fresh, boiled, deep fried Pork back fat " Protein content [43]
sausages mushroom replacement Color modification
# Hardness
Lentinula edodes " Moisture, cooking loss, antioxidant
activity
Emulsion- 25, 50, 75 and 100% hydrated Pork meat Color modification [44]
type sausage mushroom replacement # Protein, texture
Sensorially acceptable (25% addition)
As extracts
Boletus edulis Antioxidant Antimicrobial effect against total
mesophillic mo
25% mushroom decoction Color modification
Frankfurter " Moisture [46]
(0.75 and 1.5% of B. edulis)
Antimicrobial " Hardness
Not negative effects in sensory evaluation
Cantharellus cibarius 25% mushroom decoction Antioxidant Antimicrobial effect 
Frankfurter Not negative effects in sensory evaluation [47 ]
(0.75 and 1.5% of mushroom) Antimicrobial
Lentinula edodes Minor changes in pH, yield, hardness, color
(shiitake) 5, 12.5 and 20% mushroom Good taste enhancer at 20% extract
Beef burgers Salt replacement addition and 50% salt reduction [49]
homogenate
" Sensory acceptance
As powders
Flammulina velutipes " Emulsion stability, phenolic content,
dietary fiber
Goat meat # Hardness, lipid oxidation
Stem wastes 2, 4, 6% No replacement [8]
nuggets Not negatively affect to color and sensory
properties
Agaricus bisporus Meat 0–3% No replacement 2% improved emulsion characteristics [50]
emulsion
Flamulina velutipes 1% " pH, oxidation inhibition
(winter mushroom) # Jelly and fat exudation
Emulsion- Phosphates # Hardness, cohesiveness, gumminess
0.5, 1.0, 1.5, and 2.0% [54]
type sausage replacement No adverse effects in color and sensory
properties (0.5–1.5%)
Flammulina velutipes " pH
(winter mushroom) Low salt # Jelly and fat exudation
Phosphate # Hardness
chicken [55]
replacement No adverse effects in color and sensory
sausage
properties
Flammulina velutipes Ham 1% Nitrite and Similar color than the use of nitrites. Good [56]
(winter mushroom) phosphate substitute of nitrite not of phosphates
replacement
Flammulina velutipes " Protein content
(fresh and dried) Inhibition of lipid and protein oxidation
Cantonese Color modification
2.5 and 5% No replacement [57]
sausages # Hardness
Better overall acceptance
Volvariella volvacea " Protein content
(straw mushroom) Inhibition of lipid and protein oxidation
Cantonese Color modification
1, 2, 3, 4% No replacement [58]
sausages # Hardness
Better overall acceptance

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 Edible mushrooms in the development of healthier meat products Pérez Montes et al. 121
Table 1 (Continued )
Mushroom species Meat product Concentration
Volvariella volvacea
Hypsizygus
marmoreus Beef patties 5%
Pleurotus ostreatus
Agaricus bisporus
Agaricus bisporus/
Pleurotus ostreatus
Beef patties 2.5, 5%
Agaricus bisporus/
Pleurotus ostreatus
Frankfurters 2.5, 5%
Lentinula edodes
(shiitake)
Pork patties 0–6%
Pleurotus sapidus
waste Chicken
10, 20, 30%
patties
carne asada and taco blends with meat substitutions
between 50–80% and products with favorable sensory
results. Substitution up to 45% of ground beef by small
ground A. bisporus (1–5 mm particle size) in reduced-salt
taco filling satisfactorily minimized the physical deviation
comparing to control samples [40]. This mushroom spe-
cies was also recently employed by Wong et al. [41] as
meat extender and sodium reducer in beef patties with
similar physical results (up to 30% of meat replacement)
comparing to the use of textured soy, and with better
liking scores in the hedonic analysis (Table 1). In the
work of Husain and Huda-Faujan [42] chicken meat was
practically replaced by mixtures of Pleurotus sajor-caju
stems and chickpea flour in chicken nuggets with good
results in texture properties, although a significant
increase of moisture was observed. The inclusion of
mushrooms in meat formulations usually leads to an
increase of moisture, cooking loss, modification of color
and diminution of hardness as it has been often reported
by several studies, independently of the mushroom added
or its function in the meat product. In this regard, Wang
Liyan et al. observed the same phenomena using Pleurotus
eryingii as pork back fat replacer [43], or L. edodes as pork
meat replacer [44] in sausages. They indicated that pro-
tein and fiber from mushrooms help to retention of water
and increases moisture of meat products, which lead to
softer textures.
Emulsified meat products like frankfurters and burgers
with notorious fat contents are frequently subjected to
lipid oxidation and also microbiological spoilage, which
affects to their shelf life [45]. Considering the antioxidant
and antimicrobial properties described for several edible
mushroom species, 25% of decoction of Boletus edulis [46]
and Cantharellus cibarius [47] in frankfurters formulations
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Function Main results Reference
Color modification
# Hardness, chewiness, gummines Po Vv
No replacement [59]
Increase of essential amino acids
Increase of volatile compounds
" Moisture, dietary fiber, protein
 Hardness, gumminess, chewiness
Fat/salt # Springiness, cohesiveness
[60]
replacement Color, odor, taste modification
Sensorially acceptable
" Moisture, dietary fiber
Fat/salt # Texture parameters
Color, odor, taste modification [61]
replacement
Sensorially acceptable
" Juiciness
Phosphate " Mealiness
# Gumminess [62]
replacement
Sensorially acceptable
" Texture parameters
Color modification
Meat replacer [63]
Good overall acceptance (10%)
has demonstrated interesting antioxidant and antimicro-
bial properties with minimum sensorial modifications
(Table 1). According to the authors, a thermal treatment
of mushrooms in water (1:10) at 80
C for 1 hour was
effective to extract phenolic compounds, associated to
antioxidant and antimicrobial activities, although radical
scavenger activity was weak in comparison with ascorbic
acid. In this regard, the aqueous acetone extracts from B.
edulis showed great antioxidant capacity to protect beef
burgers from lipid oxidation [48]. Mattar et al. [49] probed
the aqueous extracts obtained at 70
C for 30 min from
shiitake mushroom (L. edodes) as sodium replacers in beef
burgers. They observed that the inclusion of 20% extracts
enhanced salinity perception in 50% reduced sodium
samples with better color, aroma, texture and flavor
acceptance.
The use of fresh mushrooms has the disadvantage of a
short shelf life limited to a few days compared with most
vegetables. The lack of a protective cuticle, the high-
water content and respiration rate of mushrooms make
them sensitive to microbial spoilage and enzymatic
browning [50]. In this sense, the application of hot air
drying between 45–60
C for 24–72 hour is commonly
used to obtain mushroom powder at low cost with a
higher shelf-life, improving the storage, handling and
transportation [51]. Although freeze-drying would be a
preferable drying method, which shows a better-quality
product, the higher cost limits its application. The use of
mushroom powder facilitates their incorporation into
meat formulations. In this context, Wan Rosli et al. [52]
and Pil-Nam et al. [53] were the pioneers in the use of 2–
6% of Pleurotus sajor-caju and 0.4–1.2% of shiitake pow-
der, respectively, in frankfurters, highlighting the
increase of dietary fiber and the presence of b-glucan
Current Opinion in Food Science 2021, 37:118–124
122 Innovations in food science
[52], and the reduction in lipid oxidation and aerobic
bacteria counts, with a positive improvement in accept-
ability scores [53]. Since then, several works have
included F. velutipes powder as phosphate replacer
[54,55] (Table 1). When percentages between
0.51.5% of winter mushroom powder were added in
an emulsion type sausage an increase of pH was observed,
providing a comparable effect to phosphates in water and
fat retention, without adverse effects on color or sensory
properties [54]. Similar results were observed by Jo et al.
[55] in low salt chicken sausages, including a decrease of
texture and inhibition of lipid oxidation attributed to
phenolic compounds and ergothioneine. Most of the
studies about the inclusion of mushroom have been
centered in comminuted products or emulsified sausages.
However, Jo et al. [56] probed the novel atmospheric
non-thermal plasma in F. velutipes to generate nitrites and
they used the powder as an alternative to nitrite and
phosphate in cooked ham (Table 1). The mushroom
successfully replaced the synthetic nitrite, but the con-
centration used (1%) was not efficient as phosphate
replacer, since retention of water and fat was not so good
as obtained with phosphates. This mushroom species has
been also successfully introduced in Cantonese sausage
(2.5 and 5%) [57] and goat meat nuggets (2–6%) [8],
increasing the dietary fiber, protein and with minimal
sensory modifications. Wang Xuping et al. [58] used V.
volvacea in Cantonese sausage with similar results. This
research group has recently described an observable
accumulation of free amino acids and a volatile com-
pounds enhancement because of the addition of 5% of
several mushrooms species (V. volvacea, Hypsizygus mar-
moreus, P. ostreatus and A. bisporus) [59].
In the case of A. bisporus, Kurt and Gençcelep [50]
noticed better emulsion properties in samples with 0–
3% of powder addition. The replacement of animal fat
by vegetable oils, carbohydrates, or proteins sources has
been widely investigated, but the functional properties
such as water retention, rheological properties, emulsion
stability, texture, color and flavor can be extensively
affected. The works of Cerón-Guevara et al. [60,61]
studied the partial replacement of fat and sodium with
A. bisporus and P. ostreatus in burgers and frankfurters
(Table 1). They observed that color and texture were
slightly affected, and the inclusion of 2.5% mushroom
powder gave sensorially acceptable products, although
no antioxidant or antimicrobial effect was appreciated.
On the other hand, Chun et al. [62] employed shiitake in
pork patties as phosphate replacer with excellent
results, while Wan-Mohtar et al. [63] used Pleurotus
sapidus waste powder to replace 10% of meat in chicken
patties with a good overall acceptance. It seems that the
high number of edible and wild mushrooms worldwide
available expand the range of possibilities, increasing
the studies about the use of these natural products in
meat products.
Current Opinion in Food Science 2021, 37:118–124
Conclusions and future aspects
Research in novel functional and bioactive compounds
has become in the spotlight as a trend to offer consumers
healthier meat products. In this sense, application of
edible mushroom has attracted attention because of their
good quality nutritional content, simple and economically
affordable growth, as well as the presence of bioactive
compounds with positive incidence in some illnesses like
hypertension, hypercholesterolemia and cancer. From
the inclusion into the meat product as an extract to the
incorporation as fresh or powder mushroom, the main
challenge to overcome is to not negatively affect the
sensory properties, since functional and physicochemical
properties are usually modified. Several reports have been
recently published related to successful incorporation of
different species of edible mushroom in meat products
like burgers or frankfurters. However, there is still a need
to probe whether the replacement of sodium, phosphates,
fat or even meat by edible mushrooms in the meat
products effectively shows a benefit in consumer’s health
by in vitro, in vivo and clinical studies.
Conflict of interest statement
Nothing declared.
CRediT authorship contribution statement
Antonio Pérez Montes: Investigation, Writing - original
draft. Esmeralda Rangel-Vargas: Writing - original draft,
Writing - review & editing. José Manuel Lorenzo: Writing
- original draft, Writing - review & editing. Leticia
Romero: Writing - review & editing. Eva M Santos:
Conceptualization, Supervision, Writing - original draft,
Writing - review & editing.
Acknowledgements
Esmeralda Rangel-Vargas, Jose Manuel Lorenzo and Eva M Santos are
members of the Healthy Meat network, funded by CYTED (ref.
119RT0568). Thanks to GAIN (Axencia Galega de Innovación) for
supporting this review (grant number IN607A2019/01).
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