Nutrition & Food

·

Study

Wine Cap Mushroom Extract Improves Pork Texture

Wine Cap Mushroom Extract Improves Pork Texture

Wine cap

What they found

Modified wine cap extract improved pork protein gels and reduced cooking loss by up to 22%.

Modified wine cap extract improved pork protein gels and reduced cooking loss by up to 22%.

The number

reducing cooking loss by up to 22%

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Stropharia rugosoannulata

Stropharia rugosoannulata

Published in

Food Chemistry

Food Chemistry

Covered in Shroom Scan

Section

GROWING & GOURTMET

GROWING & GOURTMET

As it ran in Shroom Scan

Better Meat Texture

Better Meat Texture

Wine cap mushroom (Stropharia rugosoannulata) extract, modified through twin-screw extrusion, improved the gel strength and water-holding capacity of pork protein while reducing cooking loss by up to 22%. At optimal levels (4–8%), it enhanced texture and stability; at higher levels (10%), it weakened the gel and lowered digestibility.

Wine cap mushroom (Stropharia rugosoannulata) extract, modified through twin-screw extrusion, improved the gel strength and water-holding capacity of pork protein while reducing cooking loss by up to 22%. At optimal levels (4–8%), it enhanced texture and stability; at higher levels (10%), it weakened the gel and lowered digestibility.

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