This study investigates the potential of edible mushrooms as a source of natural antioxidants to prevent the discoloration of meat products. The research focuses on myoglobin, the protein responsible for meat color, which is prone to darkening when exposed to chilling or freezing temperatures. The author explores the application of mushroom extracts, derived from both fruiting bodies and waste cultured media, as additives to meat or as dietary supplements for live animals to maintain a bright-red hue. The findings suggest that edible mushrooms represent a valuable bioresource for natural color stabilizers in fish and domestic animal meats.

The research presented here offers a novel approach to stabilizing meat color by utilizing natural antioxidants derived from edible mushrooms. The study details the methodology for preparing and applying these extracts, providing evidence for their efficacy in preserving the desirable red color in both fish and domestic animal meats. The findings highlight the potential of mushrooms as a sustainable and natural alternative to synthetic additives in the food industry. This work contributes to the understanding of myoglobin chemistry and the application of natural compounds in food preservation.