This research explores how oyster mushrooms (Pleurotus species) can be used to improve meat products. These mushrooms are not only nutritious but also contain beneficial compounds that can make meat products healthier and more functional. The research shows that adding mushrooms to meat products can reduce fat content, add fiber, and improve texture while maintaining good taste. Impacts on everyday life: – Provides healthier meat product options for consumers – Offers natural alternatives to synthetic food additives – Creates more sustainable meat products by partially replacing meat with mushrooms – Helps reduce food costs while maintaining nutritional value – Introduces new ways to incorporate beneficial mushroom compounds into regular diets