Review article
https://doi.org/10.31727/m.27.3.3
Nutritional and technological potential of mushrooms for meat products development
Ivica Kos
orcid.org/0000-0002-2126-2566
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
*
Ivan Širić
orcid.org/0000-0003-0560-181X
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Marina Ravlić
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Ivan Vnučec
orcid.org/0000-0002-5190-3045
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
* Corresponding author.
Abstract
The growing demand for sustainable and nutritious protein sources has increased interest in alternative ingredients for meat products. Mushrooms are increasingly recognised as a meat substitute and supplement due to their umami-enhancing properties, high protein content (19–35 % of dry weight), bioactive compounds and functional properties. They offer a fibrous texture, essential amino acids and various health benefits, including improved cardiovascular and digestive health. They also have a smaller environmental footprint compared to conventional meat production. This review examines the nutritional contributions of mushrooms, their technological applications in meat products and their role in hybrid and plant-based meat alternatives. Advances are discussed and challenges such as low protein content in fresh weight, textural limitations and short shelf life are addressed. While mushrooms alone cannot fully replace meat, they are making an important contribution to the development of sustainable, nutritious and consumer-acceptable meat alternatives that align with future trends in food innovation.
Keywords
mushroom, hybrid meat, meat analogues, flavour, texture, nutritional properties
Hrčak ID:
331957
URI
Publication date:
5.6.2025.
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