Use of olive oil as fat replacer in meat emulsions

Recent studies have put an emphasis on the development of low-fat products due to the relationship between fat and health and that consumer are demanding healthier meat products. From a technological point of view, fat is a necessary component in meat products, and its reduction may lead to alterations in sensory and technological aspects. Replacing animal fat by liquid oil to obtain healthier processed meat products causes negative changes in technological and sensorial properties of meat products. Therefore, to reduce this negative impact, the replacement of animal fat must be carried out by other oils that ending up giving the meat products proper characteristics. This review was structured in 4 parts: (1) the benefits of olive oil and aspects related with the total or partial substitution of animal fat to produce meat products healthier; (2) main systems for application of healthier oil in meat products (3) technological and sensory attributes affected (4) Future perspectives and conclusions. Based on this, the use of structured olive oil as fat replacement can be an essential strategy for the development of new meat products with healthier properties and with chances of success in the food industry.