Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical?

• Main Authors: Asyrul-Izhar, Abu Bakar, Bakar, Jamilah, Sazili, Awis Qurni, Goh, Yong Meng, Ismail-Fitry, Mohammad Rashedi
• Format: Article
• Published: Taylor & Francis 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/101833/; https://www.tandfonline.com/doi/full/10.1080/87559129.2022.2108439
• Institution: Universiti Putra Malaysia

This review details the different approaches to replacing animal fat used in meat products with non-animal fat ingredients based on their physical forms during processing. Six different physical forms to replace the fat are categorized as 1) powder, 2) paste, 3) plant oils, 4) combinations of dietar...