The physicochemical and sensory characteristics are the main factors influencing meat quality during storage time. This investigation aimed to determine the effect of marinating water extract from shiitake mushrooms (Lentinula edodes) on the physicochemical and sensory characteristics of beef longissimus dorsi muscle over storage time. The study used a completely randomized experimental design with a split-plot pattern. It was observed in 4 subplot concentrations (0%, 25%, 50%, and 75%) and 3 main plots of cold storage time (4, 8, and 12 days) in 2-3℃. The results showed that marinating shiitake mushroom water extract significantly affected (p<0.05) the protein, fat, water holding capacity (WHC), cooking loss, pH, bacterial load, color, smell, and taste. The meat protein content, WHC, pH, and cooking loss reach optimal concentration at 25%. The fat content increases, aligning with the concentration of water extract from shiitake mushrooms in storage time. Similarly, the bacterial load decreased in parallel with the concentration of shiitake mushroom extract. Panelists significantly liked (p<0.05) the meat color, aroma, and taste. This study concluded that shiitake mushroom water extract potentially preserves physicochemical and sensory characteristics through its antimicrobial and antioxidant activities. This research suggested using a 25% concentration of shiitake mushroom water extraction to maintain beef quality.
Wardah et al. (Thu,) studied this question.