Abstract
This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop these enriched products. The review also conducts a critical analysis of the use of vibrational spectroscopy as a tool to further these developments. Meat and meat products are extensively recognized and consumed in the world. They are an important nutritional contribution in our diet. However, their consumption has also been associated with some negative consequences for health due to some of its components. There are new trends in the design of healthy meat products focusing mainly on improving their composition. From among the different strategies, improving lipid content is the one that has received the most attention. A novel development is the formation of lipid materials based on structured lipids such emulsion gels (EGs) or oil-bulking agents (OBAs) that offer attractive applications in the reformulation of health-enhanced meat products. A deeper interpretation is required of the complicated relationship between the structure of their components and their properties in order to obtain structured lipids and healthier meat products with improved lipid content and acceptable characteristics. To this end, vibrational spectroscopy techniques (Raman and infrared spectroscopy) have been demonstrated to be suitable in the elucidation of the structural characteristics of lipid materials based on structured lipids (EGs or OBAs) and the corresponding reformulated health-enhanced meat products into which these fat replacers have been incorporated. Future research on these structures and how they correlate to certain technological properties could help in selecting the best lipid material to achieve specific technological properties in healthier meat products with improved lipid content.
Highlights
The global dynamics of the production and consumption of meat and meat products has evolved rapidly as the result of changing lifestyles and nutritional ideologies among part of the population
This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop these enriched products
A novel development is the formation of lipid materials based on structured lipids such emulsion gels (EGs) or oil-bulking agents (OBAs) that offer attractive applications in the reformulation of health-enhanced meat products
Summary
The global dynamics of the production and consumption of meat and meat products has evolved rapidly as the result of changing lifestyles and nutritional ideologies among part of the population. A new approach to the understanding of these interrelationships based on an analysis of the conformational modifications taking place within the components of lipid material and reformulated new meat products that affect their properties, merits consideration In these connections, vibrational spectroscopic techniques such as Raman and infrared spectroscopy are direct and non-invasive techniques which offer an extensive range of possibilities in meat and meat products [6,7,13] and show great potential in supplementing structural information relating to fat-replacer production processes and the reformulation of health-enhanced meat products into which they are incorporated [4,5,6,7]. The basic concepts of infrared and Raman spectroscopy are reviewed to aid in the understanding of how these spectroscopic techniques are applied
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
