Unveiling the effects of high-intensity ultrasound and sodium tripolyphosphate on a hybrid product of bovine meat and Agaricus bisporus

The food industry increasingly demands sustainable, healthy, and clean-label products with fewer chemical additives, making hybrid meat matrices a viable alternative. This study evaluated the potential of Agaricus bisporus (30%) and high-intensity ultrasound (HIUS) to reduce sodium tripolyphosphate (STPP) in beef-mushroom hybrids. Factorial analysis showed STPP remains critical for controlling cooking loss, which HIUS alone did not fully replace. However, adding A. bisporus maintained color stability (Δ E < 3) and decreased hardness, gumminess, and chewiness. The replacement potential is attributed to the mushroom’s alkalinizing capacity and antioxidant compounds, mirroring STPP functions. Furthermore, CCRD analysis revealed that at low STPP levels (∼ 0.1), HIUS restructured protein secondary structures in meat-only formulations, improving protein network stability and texture. Consequently, A. bisporus and HIUS may represent effective strategies for developing reduced-additive novel meat products.