Veterinary World


ISSN (Online): 2231-0916


 Editorial board

 Instructions for authors

 Reviewer guideline

 Open access policy




Open Access

Copyright: The authors. This article is an open access article licensed under the terms of the Creative Commons Attribution License ( which permits unrestricted use, distribution and reproduction in any medium, provided the work is properly cited.

13. Low fat meat products - An overview - E. Naga Mallika, K. Prabhakar and P. M. Reddy
Veterinary World 2(9):364-366

Meat is an excellent source of valuable nutrients. Meat fat acts as a reservoir for flavor compounds and contributes to the texture of product. There are diverse possible strategies for developing low fat meat and meat products. Reducing the fat content in products leads to a firmer, rubbery, less juicy product with dark color and more cost. Other technological problems like reduction in particle binding, reduced cook yields, soft and mushy interiors, rubbery skin formation, excessive purge and shortened shelf life are also associated with reduction in fat levels. This paper describes Procedured of reducing fat content, Selection of additives, Protein, Carbohydrat and fat based fat replacer and Super critical fluid extraction.

Keywords: Fat, Meat, Fat replacer, Additives, Protein, Carbohydrate.