Abstract: As one of the nutrients,animal fat can endow meat products with pleasant flavor and promote the absorption of fat-soluble vitamins by the human body.Moreover,because of its strong plasticity,animal fat can effectively improve the processing property of meat products.However,the high level of saturated fatty acids in animal fat may lead to a series of chronic diseases such as obesity,coronary heart disease and atherosclerosis,the research and development of raw materials that can replace animal fat,so as to reduce the level of saturated fatty acids in meat products and maintain the original flavor and texture characteristics of products has become a hot spot in the research of low-fat meat products.Therefore,this review summarized the types of raw materials that can be used to replace animal fat and its research and application progress in meat products,which is aimed to provide a good theoretical reference for the processing and application of animal fat substitutes in meat products.
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2021, Vol. 47 
