Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation

In this study, we examined the effects of marination with five edible mushroom powders (3%, m/m) on the quality attributes and protein changes of pork longissimus dorsi compared to meat marinated with 0.2% papain and distilled water (control group). The results indicated that pork samples marinated with edible mushrooms displayed better water retention and lower shear force, especially in the 3% Hypsizygus marmoreus (HM) group (12.50 ± 0.73 N). Ultrastructural observation results showed that the Z-disk and M-line of the pork samples marinated with edible mushrooms were fractured and weakened. Furthermore, the degradation extent of desmin in the HM-marinated pork samples was obviously increased (43%) in comparison to the papain group (only 15%), which was further confirmed by the results of the myofibril fragmentation index. Overall, the pork samples marinated with 3% HM exhibited better quality traits among all groups and might be a potential strategy to improve tenderness.