Quality parameters of beef patties replaced with oyster mushroom

Méhes, Attila Dénes and Kenesei, György and Dalmadi, István (2025) Quality parameters of beef patties replaced with oyster mushroom. PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES, 21 (1). pp. 479-493. ISSN 1786-335X

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Abstract

Due to oyster mushrooms' meaty texture, fiber content and natural umami taste, it can enhance the sensory properties of meat patties, making them closer in taste and texture to traditional meat products. Meat patties were prepared using a 2n-type experimental design, with mushroom and beef meat fat content as the two factors. Low levels were set at 20% mushroom and 10% fat beef, while high levels were 50% mushroom and 20% fat beef. The control sample was beef with 20% fat. After cooking, patties were analyzed for cooking loss, CIELAB* color measurement, texture analysis, and sensory evaluation. Results indicate that increasing mushroom content enhances water retention and juiciness, softens the texture and makes it crumblier, also altering the color. Although fat content had no significant effect across the range tested, partial meat replacement was successful and made a good base for future research.

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