The Fat Reduction in Meat and Meat Products

Abstract

Medical findings that high intake of fat and cholesterol may lead to coronary heart diseases have prompted the food industry to pursue the development of low-fat products. Fat in meat products has a great impact on tenderness, juiciness and overall appearaııce. Fat reduction may lead to less palatable p roducts with a tough, undesirable firm texture. Present study is a review oflow-fat meat products.