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The consumers avoid or minimize meat and meat products consumption in human nutrition due to statements of health institutions about the drawbacks of meat consumption, which is related to its high total fat content, saturated fat content, and high energy value, over the last decade (EFSA, 2010; Verbeke, Pérez-Cueto, de Barcellos, Krystallis, & Grunert, 2010). In this respect, meat products are reformulating to contain low total, low saturated fat, and low energy. The formulations of meat products have been modified by replacing animal fats with alternative fat sources such as structured oils, based emulsion systems, oleogels, and oleogel-based emulsions (water-oil emulsion) including vegetable oil (mono and polyunsaturated fatty acids) to reduce the total fat, saturated fat and energy content, and increase the mono and/or polyunsaturated fatty acids. Patel and Dewettinck (2016) have indicated that oleogelation is a feasible approach that replaces solid fat (animal fat) with vegetable oil to improve nutritional quality.The use of oleogels and oleogel-based emulsions in meat products is aimed mainly at improving the nutritional value of meat products.Many researchers reported that oleogels and oleogel-based emulsions rich in unsaturated fatty acids can be an alternative fat source to formulation and stabilization of fresh, cooked, and fermented functional meat products, just like different types of structured oils, interesterified oils and other emulsion-based systems (Jimenez-Colmenero, Triki,

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