meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2023-8-4-326-334meat-300Research ArticleСтатьиStrategies for replacing saturated fat in meat products: A reviewStrategies for replacing saturated fat in meat products: A reviewhttps://orcid.org/0000-0003-1660-8806SonE.SonE.

Eunhye Son, MA, PhD Candidate, Department of Beauty Industry, Graduate School

2, Bomun-ro 34da-gil, Seongbuk-gu, Seoul 02844, Republic of Korea

Tel.: +82–2–910–59–23

Eunhye Son, MA, PhD Candidate, Department of Beauty Industry, Graduate School

2, Bomun-ro 34da-gil, Seongbuk-gu, Seoul 02844, Republic of Korea

Tel.: +82–2–910–59–23

by.gracia.son@gmail.comhttps://orcid.org/0000-0001-6078-5899KwonK. H.KwonK. H.

Ki Han Kwon, PhD, Professor, College of General Education

77, Jeongneung-ro, Seongbuk-gu, Seoul, Republic of Korea

Tel.: +82–2–910–59–23

Ki Han Kwon, PhD, Professor, College of General Education

77, Jeongneung-ro, Seongbuk-gu, Seoul, Republic of Korea

Tel.: +82–2–910–59–23

kihan.kwon@kookmin.ac.krSungshin Women’s UniversityЮжная КореяSungshin Women’s UniversityKorea, Republic ofKookmin UniversityЮжная КореяKookmin UniversityKorea, Republic of20231101202484326334Copyright © Son E., Kwon K.H., 20242024Son E., Kwon K.H.Son E., Kwon K.H.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/300

This paper aims to provide a better understanding of how to replace saturated fat in meat products due to concerns about its high amounts as health consciousness improves and consumers look for changes. In particular, we focused on various approaches and technologies to replace saturated fat in meat products. A systematic literature review was conducted using Web of Science, Google Scholar, and Scopus based on existing papers. The use of vegetable oils in meat products, oleogel and emulsion gel technologies, as well as application of protein substitutes were reviewed. The results show that the mentioned methods are potentially effective techniques for reducing the saturated fat content of meat products. As research on new approaches to fat substitutes continues to attract interest, we would like to highlight the research needs for the development of healthy meat products in the long term.

This paper aims to provide a better understanding of how to replace saturated fat in meat products due to concerns about its high amounts as health consciousness improves and consumers look for changes. In particular, we focused on various approaches and technologies to replace saturated fat in meat products. A systematic literature review was conducted using Web of Science, Google Scholar, and Scopus based on existing papers. The use of vegetable oils in meat products, oleogel and emulsion gel technologies, as well as application of protein substitutes were reviewed. The results show that the mentioned methods are potentially effective techniques for reducing the saturated fat content of meat products. As research on new approaches to fat substitutes continues to attract interest, we would like to highlight the research needs for the development of healthy meat products in the long term.

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The authors declare that there are no conflicts of interest present.