“…Among those approaches is the food reformulation aimed to reduce energy density, salt, or saturated fat in meat products, or promote the presence of functional components or favorable nutrients [ 2 ]. In this regard, the meat industry is facing the challenge to replace animal fat with oils, the main purpose of this is to improve the fatty acid profile and reduce cholesterol and its oxidation derivatives [ 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 ]. The foremost difficult task is to avoid the negative effect of fat replacement on the technological and sensory quality traits to which animal fat positively contributes, such as flavor, mouthfeel, texture, and overall perception [ 8 , 9 ].…”