Research Progress on Nutritional Value, Functional Properties and Application of Edible Mushrooms in Meat Processing
SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, ZHANG Yimin, HAO Jiangang, LIANG Rongrong
1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Wulagai Test Station of National Beef Cattle Yak Industrial Technology System, Wulagai 026321, China
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.
孙丹丹，姜琳琳，杨啸吟，毛衍伟，张一敏，郝剑刚，梁荣蓉. 食用菌营养价值、功能特性及其在肉制品加工中的应用研究进展[J]. 肉类研究, 2025, 39(2): 67-75.
SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, ZHANG Yimin, HAO Jiangang, LIANG Rongrong. Research Progress on Nutritional Value, Functional Properties and Application of Edible Mushrooms in Meat Processing. Meat Research, 2025, 39(2): 67-75.
2025, Vol. 39 
