THE METHODS REDUCING OF FAT CONTENT IN MEAT AND MEAT PRODUCTS

Yıl 2020, Cilt: 6 Sayı: 1, 1 - 16, 01.04.2020

Hatice Sena Olcay

Öz

In recent years, with the change in the level of awareness and expectations of
consumers about healthy nutrition, research and development studies have
accelerated in the food industry to formulate healthier food products with reduced
fat content and functionally improved food products. Consumers demand healthier
meat products that are low in fat, in general. On the other hand, consumers expect
these meat products with altered formulations to taste, look and smell the same
way as their traditionally counterparts. This review deals with the three major
aspects to be considered in the context of reduction methods the fat content in
meat and meat products. The first aspect involves removing of visible external
fat. The second aspect involves changing of ruminants feedstuff. The third aspect
involves using of fat replacer such as lean meats or low-fat meats, added water,
carbohydrate-based substances, protein-based substitutes, vegetable oils in meat
products.

Anahtar Kelimeler

Health, Low-fat, Fat replacer, Reduced-fat, Meat and meat products

Kaynakça

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