Marination of intermediate pH Nelore (Bos indicus) beef with edible mushroom powders: Effects on meat quality attributes

Jesus S.M.D.; Castro M.P.P.; Gonza M.M.C.; Krauskopf M.M.; de Araújo C.D.L.; Villanueva N.D.M.; Selani M.M.; Contreras Castillo C.J. · International Journal of Gastronomy and Food Science (2026) · DOI: 10.1016/j.ijgfs.2026.101413

Resumen

This study investigated the effect of marination with edible mushroom powders ( Pleurotus ostreatus and Lentinula edodes ) on the quality properties of intermediate-pH beef steaks. Different concentrations of mushroom powder (2 %, 3 %, and 4 %) were applied, and physicochemical characteristics, lipid oxidation, and free amino acid profiles were evaluated. The results indicated that marination did not significantly affect pH or water-holding capacity of the meat samples, but altered their color parameters. Shear force decreased significantly (p < 0.05), with the greatest reduction observed in steaks treated with 3 % Lentinula edodes (50.48 N vs. 84.87 N in the control), indicating improved tenderness. Total and myofibrillar protein solubility also decreased as mushroom concentration increased (p < 0.05), suggesting structural modifications in myofibrillar proteins. Malondialdehyde values remained low (0,003–0,025 mg MDA/kg sample), indicating the absence of significant lipid oxidation and the maintenance of sample quality. Additionally, the treatments resulted in a significant increase in some free amino acids, specifically glutamic acid, aspartic acid, glycine, alanine, and tyrosine, contributing to the enhancement of the meat's chemical profile. Overall, marination with mushroom powders proved effective in improving tenderness and maintaining oxidative stability in intermediate-pH beef without compromising technological properties.

Instituciones: Universidad Católica Sedes Sapientiae