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-2026-11-3-247-262meat-626Research ArticleСтатьиInnovative fat modification technologies in meat products for improved nutritional quality and sensory performancehttps://orcid.org/0009-0008-3983-2716KurniawanM. ‘A.

Muhammad ‘Ahdi Kurniawan, M.Si., Veterinary Practitioner

Jl. Dr. Ir. H. Soekarno, Kampus C Mulyorejo, Surabaya 60115, East Java

muhammad.ahdi.kurniawan98@gmail.comhttps://orcid.org/0000-0003-1589-4572AmrullahM. F.

Muhammad Fajar Amrullah, M.Si., Researcher

Jl. Raya Bogor Km. 46 Cibinong, Bogor 16911, West Java

fajaramrullah98@gmail.comhttps://orcid.org/0000-0001-9421-9342KhairullahA. R.

Aswin Rafif Khairullah, PhD, Researcher

Jl. Raya Bogor Km. 46 Cibinong, Bogor 16911, West Java

aswinrafif@gmail.comhttps://orcid.org/0000-0003-3979-4277WibowoS.

Syahputra Wibowo, PhD, Researcher

Jl. Raya Bogor Km. 46 Cibinong, Bogor 16911, West Java

syah031@brin.go.idhttps://orcid.org/0000-0002-1279-3904AnsoriA.N.М.

Arif Nur Muhammad Ansori, PhD, Assistant Professor

Kampus B Dharmawangsa, Jl. Airlangga 4–6, Surabaya 60286, East Java

ansori.anm@gmail.comhttps://orcid.org/0000-0003-3068-8718PratamaB. P.

Bima Putra Pratama, PhD, Researcher

Jl. Raya Puspiptek 60, Setu, South Tangerang, Banten

bimaputra.pratama@gmail.comhttps://orcid.org/0000-0002-2031-7940ZulfaL. L.

Liyana Labiba Zulfa, PhD, Researcher

Jl. Raya Puspiptek 60, Setu, South Tangerang, Banten

Liyanalabibazulfa@gmail.comhttps://orcid.org/0000-0002-7269-0755Nurul ‘IlmiL. U.

Laily Ulya Nurul ‘Ilmi, M.Si., Assistant Professor

Jl. Pemuda No. 59A, Dasan Agung Baru, Mataram 83125, West Nusa Tenggara

lailyilmi@undikma.ac.idhttps://orcid.org/0009-0005-9013-7493NurmayaniW.

Waode Nurmayani, PhD, Assistant Professor

Jl. Trans Kalimantan, Bulik, Lamandau 74161, Central Kalimantan

waodenurmayani@polilaman.ac.idhttps://orcid.org/0000-0001-9727-411XEffendiM. H.

Mustofa Helmi Effendi, Prof, Professor

Jl. Dr. Ir. H. Soekarno, Kampus C Mulyorejo, Surabaya 60115, East Java

mhelmieffendi@gmail.comhttps://orcid.org/0000-0001-7423-3075PermatasariD. A.

Dian Ayu Permatasari, M.Si., Assistant Professor

Jl. Dr. Ir. H. Soekarno, Kampus C Mulyorejo, Surabaya 60115, East Java

dian.ayu.permatasari@fkh.unair.ac.idhttps://orcid.org/0000-0002-7855-0585AgumahN. B.

Nnabuife Bernard Agumah, PhD, Assistant Professor

Abakaliki 480211

agumahbuife@ebsu.edu.nghttps://orcid.org/0000-0002-6159-0652KurniasihD.A.A.

Dea Anita Ariani Kurniasih, PhD, Researcher

Jl. Raya Bogor Km. 46 Cibinong, Bogor 16911, West Java

deaariani@gmail.comhttps://orcid.org/0000-0002-3065-4617BudiastutiB.

Budiastuti Budiastuti, PhD, Assistant Professor

Jl. Raya Sutorejo No.59, Dukuh Sutorejo, Mulyorejo, Surabaya 60113, East Java

budiastuti@um-surabaya.ac.idhttps://orcid.org/0009-0003-1083-7461AmaliaD.

Deka Amalia, Drh., Veterinary Practitioner

Jl. Dr. Ir. H. Soekarno, Kampus C Mulyorejo, Surabaya 60115, East Java

deka241219.da@gmail.comhttps://orcid.org/0009-0003-1401-9749UtomoD.L.H.

Desi Lailatul Hidayah Utomo, Drh., Veterinary Practitioner

Jl. Dr. Ir. H. Soekarno, Kampus C Mulyorejo, Surabaya 60115, East Java

Desilailatul361@gmail.comMaster Program of Veterinary Science and Public Health, Faculty of Veterinary Medicine, Universitas AirlanggaIndonesiaDoctoral Program of Animal Biomedical Science, School of Veterinary Medicine and Biomedical Science, IPB University; Research Center for Applied Zoology, National Research and Innovation Agency (BRIN)IndonesiaResearch Center for Veterinary Science, National Research and Innovation Agency (BRIN)IndonesiaEijkman Research Center for Molecular Biology, National Research and Innovation Agency (BRIN)IndonesiaPostgraduate School, Universitas AirlanggaIndonesiaResearch Center for Process Technology, National Research and Innovation Agency (BRIN)IndonesiaResearch Center for Polymer Technology, National Research and Innovation Agency (BRIN)IndonesiaDepartment of Veterinary Reproduction, Faculty of Veterinary Medicine, Universitas Pendidikan MandalikaIndonesiaDepartment of Agriculture, Animal Production Technology Study Program, Lamandau PolytechnicIndonesiaDivision of Veterinary Public Health, Faculty of Veterinary Medicine, Universitas AirlanggaIndonesiaDepartment of Applied Microbiology, Faculty of Science, Ebonyi State UniversityNigeriaResearch Center for Public Health and Nutrition, National Research and Innovation Agency (BRIN)IndonesiaStudy Program of Pharmacy Science, Faculty of Health Science, Universitas Muhammadiyah SurabayaIndonesiaProfession Program of Veterinary Medicine, Faculty of Veterinary Medicine, Universitas AirlanggaIndonesia202611102026113247262Copyright © Kurniawan M.‘., Amrullah M.F., Khairullah A.R., Wibowo S., Ansori A., Pratama B.P., Zulfa L.L., Nurul ‘Ilmi L.U., Nurmayani W., Effendi M.H., Permatasari D.A., Agumah N.B., Kurniasih D., Budiastuti B., Amalia D., Utomo D., 20262026Kurniawan M.‘., Amrullah M.F., Khairullah A.R., Wibowo S., Ansori A., Pratama B.P., Zulfa L.L., Nurul ‘Ilmi L.U., Nurmayani W., Effendi M.H., Permatasari D.A., Agumah N.B., Kurniasih D., Budiastuti B., Amalia D., Utomo D.Kurniawan M.‘., Amrullah M.F., Khairullah A.R., Wibowo S., Ansori A., Pratama B.P., Zulfa L.L., Nurul ‘Ilmi L.U., Nurmayani W., Effendi M.H., Permatasari D.A., Agumah N.B., Kurniasih D., Budiastuti B., Amalia D., Utomo D.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/626

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.

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