Meat and meat products are important sources for protein, fat, essential amino acids, minerals and vitamin and other nutrients.Fat contributes to the development of desirable textural and organ- oleptic properties of meat products, affecting the production of aromatic compounds through lipolysis during fermentation. Animal fat can participate in the stabilization of the myofibrillar proteins network , thereby enhancing the organoleptic perception of juiciness and texture of various meat products. However, the consumption of meat products rich in saturated fatty acids has been associated with a higher risk of development of health conditions, such as type 2 diabetes, obesity, oxidative stress, hyper- cholesterolemia, and cardiovascular diseases.In recent years, the consumer demands for healthier meat and meat products with reduced level of fat, cholesterol, decreased contents of sodium chloride and nitrite, improved composition of fatty acid profile and incorporated health enhancing ingredients are rapidly increasing worldwide. In this regard, various approaches have been applied for limiting the presence of pork backfat in meat products and its substitution by alternatives, such as vegetable oils, oleogels and emulsion gels.
