| Summary: | The effects of <i>Hibiscus sabdariffa</i> (roselle; Hs) by-product (2–5%) and <i>Pleurotus djamor</i> (pink oyster; Pd) powder (5–7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while <i>Pleurotus djamor</i> favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and <i>Pseudomonas</i>) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the <i>Hibiscus</i> by-product, while the color of the samples containing 5% <i>Pleurotus djamor</i> was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of <i>Hibiscus</i> by-products, its inclusion in meat should be moderate (2–2.5%) to avoid consumer rejection when <i>Pleurotus djamor</i> is also included in the formulation.
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