| Summary: | Edible mushrooms have been proposed as a natural ingredient to prevent loss of quality in meat products. This study aimed to compare the antioxidant and antibacterial effects of <i>Agaricus brasiliensis</i> aqueous-ethanol extract (ABE, at 0, 0.5, and 1.0%) versus butylated hydroxytoluene (BHT, 0.02% on a fat basis) added to raw and cooked pork patties to prolong shelf-life under chilled storage. All samples were stored at 2 °C for 9 days and subjected to physicochemical (pH, water-holding capacity, and color), chemical (lipid oxidation and antioxidant status), and microbiological evaluation (mesophilic and psychrophilic). Phenolic compounds (TPC) in ABE exert a reducing power ability (Fe<sup>3+</sup> reduction), free-radical (DPPH), and radical-cation scavenging activity (ABTS), as well as antibacterial activity against Gram-positive bacteria than Gram-negative. Furthermore, incorporating ABE in raw and cooked pork patties reduced (<i>p</i> < 0.05) pH and color changes, lipid oxidation, and microbial growth during storage in concentration dependence. No differences (<i>p</i> > 0.05) were observed in the WHC and <i>b</i>* values. In addition, the presence of TPC and the antioxidant status (Fe<sup>3+</sup> reduction, DPPH, and ABTS activity) of pork patties increased (<i>p</i> < 0.05) by the ABE incorporation. ABE can be a natural additive to improve the storage stability of pork patties.
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