Enrichment of meat products with oyster mushroom: A Review

This literature review examines the current state of research on enriching meat products with oyster mushroom (Pleurotus ostreatus), covering nutritional benefits, technological considerations, sensory characteristics, food safety aspects, and future perspectives. The growing demand for functional foods led to increased interest in incorporating edible mushrooms into meat products. Studies demonstrated that oyster mushrooms enhance the antioxidant capacity and sensory appeal of meat products while simultaneously reducing fat content and preventing lipid oxidation. The oyster mushroom enrichment up to 2% in sausage formulations, resulting in products with significantly enhanced functional properties. The incorporation of oyster mushroom powder represents a promising strategy for developing healthier, more sustainable meat products with enhanced bioactive compounds and improved nutritional profiles while maintaining consumer acceptability within optimal formulation ranges.