Abstract
In general, meat products usually have an unfavorable lipid profile associated with health implications. The replacement of animal fats (especially saturated fatty acids) by healthy oils (rich in polyunsaturated fatty acid) may be an efficient strategy to improve the nutritional quality of meat products. However, the addition of healthy oils to the formulations can negatively affect the technological, oxidative, and sensory quality and reduce the shelf life of meat products. Thus, strategies for incorporating healthy oils should be studied with caution. Considering the growing interest in this issue, this chapter will assess the recent strategies used to incorporate healthy oils in meat products and the health effect of different types of fatty acids and the nutritional quality of the main healthy oils used in meat product formulations.
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