Replacing animal fats with vegetable oils in meat products

Gerard G. Dumancas states that significant efforts are being made in the food industry to replace animal fats with vegetable oils in meat products. Olive oil is among the most highly monounsaturated vegetable oils, which can be used in meat products in place of animal fats. Its consumption is associated with a decreased risk of heart disease and breast cancer. There is a is keen interest in developing olive oil as an animal fat replacer in meat products to enhance their nutritional value, oxidative stability, and protective properties against several types of cancer. Olive, corn, sunflower, and soybean oils have also been used as ingredients in low-fat frankfurters with 10% fat and 12% protein as compared to control franks consisting of 29.1% animal fat and 10.4% protein. These ingredients will be more healthier than animal fats, as they are higher in protein and lower in total fat, calories, saturated fatty acids (SFA), and cholesterol.