@article{SUN2025, 
author = {Dandan SUN and Linlin JIANG and Xiaoyin YANG and Yanwei MAO and Yimin ZHANG and Jiangang HAO and Rongrong LIANG},
title = {Research Progress on Nutritional Value, Functional Properties and Application of Edible Mushrooms in Meat Processing},
year = {2025},
journal = {Meat Research},
volume = {39},
number = {2},
pages = {67-75},
keywords = {edible mushrooms, functional characteristics, meat products, nutritional value},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20240722-188},
doi = {10.7506/rlyj1001-8123-20240722-188},
abstract = {Edible mushrooms are a general term for a class of large mushrooms that are available for human consumption and have medicinal value. In recent years, the rapid development of the economy has increased people’s demand for healthy meat, so the market for new meat products has broad space for development. Edible mushrooms are favored by consumers because they are rich in protein, polysaccharide and other nutrients, and have become another good raw material for new meat products. At present, edible mushrooms have been added to meat products as protein and fat substitutes to improve product texture characteristics while reducing saturated fatty acid intake, showing their broad market prospects in the development of new meat products. However, the addition of edible fungi will inevitably bring their own taste to meat products, causing changes in the quality of meat products. In addition, the incorporation of edible mushrooms in meat products can pose allergy risks for those allergic to edible mushrooms, which is a problem that the meat processing industry needs to pay attention to. In this paper, the nutritional value, functional properties and recent application of edible mushrooms in meat products are reviewed in order to provide a theoretical and technical reference for their further development and utilization in meat products.}
}