Innovative fat modification technologies in meat products for improved nutritional quality and sensory performance

Abstract

A strategic research focus on fat modification in meat products aims to improve nutritional quality and lower health hazards related to consumption of cholesterol and saturated fat. The high percentage of animal fat found in conventional meat products is linked to a higher risk of metabolic disorders such as obesity, atherosclerosis, and cardiometabolic syndrome. Thus, it is now crucial for the modern food business to create fat reformulation techniques that preserve sensory and functional qualities while enhancing the lipid profile. This study intends to assess different fat modification technologies in meat products, such as using oleogels and structured lipids, using fiber-and protein-based fat mimetics, and replacing animal fat with vegetable oils. This review also looks at how reformulation affects texture, emulsion stability, lipid oxidation, nutritional composition, and consumer sensory acceptability. Using keywords associated with fat modification and meat reformulation technology, a literature search was carried out in the PubMed, Scopus, and Web of Science databases. Publications from 2000 to 2026 were analyzed. The synthesis results show that fat modification, especially utilizing oleogelation techniques and stable emulsion systems, has the ability to boost unsaturated fatty acids and decrease saturated fat content without sacrificing sensory quality. Nonetheless, many formulations continue to encounter difficulties, such as altered texture and heightened oxidation susceptibility. All things considered, the development of lipid innovations in meat products presents the industry with substantial opportunity to create healthier goods without sacrificing quality, as well as to promote sustainable food reformulation and public health initiatives.