Effects of mushroom extract on textural properties and muscle protein degradation of bovine longissimus dorsi muscle

Kyung Ha Lee, Ho Kyoung Kim, Sae Hun Kim, Kyoung Hwan Kim, Young Min Choi, Hyun Hee Jin, Seung Joo Lee, Youn Chul Ryu

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1 Citation (Scopus)


We investigated the effects of Sarcodon aspratus, Agaricus bisporus, and Lentinula edodes aqueous extracts on the tenderization of bovine longissimus dorsi muscle. Meat quality and muscle protein degradation were examined as well. Beef chunks were marinated in distilled water (control), 5% S. aspratus (SA), 5% A. bisporus (AB), or 5% L. edodes (LE) extracts. SA was shown to have a higher enzymatic activity (p < 0.001) and water-holding capacity than LE (p < 0.01). SA and AB extracts exhibited lower shear force values compared with the control (p < 0.05). SA, AB, and LE showed superior muscle proteolytic effects compared with the control. SA demonstrated the ability to degrade myosin heavy chains and actin, which was not observed after AB and LE extract treatments. This suggests that SA extract may affect tenderization. Taken together, our results show that aqueous extract of S. aspratus affects the tenderness of the bovine longissimus dorsi muscle.

Original languageEnglish
Pages (from-to)558-564
Number of pages7
JournalBioscience, Biotechnology and Biochemistry
Issue number3
Publication statusPublished - 2017



  • Agaricus bisporus
  • Lentinula edodes
  • Muscle protein degradation
  • Sarcodon aspratus
  • Textural properties

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biotechnology
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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