Table 4. Recent studies for the reduction of animal fat

Ingredients/technologies	Meat product type	Effects	Mechanisms	Reference
Microcrystalline cellulose	Beef batter (5% fat)	• Improvement in texture properties	• Increase in water holding and gel rigidity	Bohrer et al. [11]
Pea starch	Bologna (18% fat)	• Improvement in cooking yield• Improvement in hardness and chewiness	• Increase in water holding capacity• Gel forming ability	Pietrasik and Soladoye [58]
Sodium alginate	Frankfurter (10% fat)	• Improvement in cooking yield• Improvement in hardness	• Increase in water holding capacity• Interaction between myosin tail and alginate	Kang et al. [59]
Quinoa protein emulsion (protein : soybean oil, 3 : 1, v/v)	Frankfurter (50% fat replacement)	• No differences in cooking yield, texture properties, and sensorial properties	• Increase in water holding capacity• Interaction between quinoa protein and water molecules• Conformation of uniform and compact gel structure	Zhao et al. [60]
Canola proteins-xanthan based Pickering emulsion	Mechanically separated meat gel (50% fat replacement)	• No differences in cooking yield and textural properties (firmness and elasticity)• Increase in unsaturated fatty acid composition• Decrease in lipid oxidation	• Specific mechanisms were not reported	Rezaee and Aider [61]