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A review of the use of oleogels to improve the quality of sheep and goat meat products

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datacite.subject.fosCiências Agrárias::Ciência Animal e dos Laticínios
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg15:Proteger a Vida Terrestre
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorLeite, Ana
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorRodrigues, Sandra
dc.date.accessioned2025-06-02T14:37:24Z
dc.date.available2025-06-02T14:37:24Z
dc.date.issued2025
dc.description.abstractGlobal demand for healthy, sustainable meat is rising due to consumer preferences for nutritious options. Sheep and goat meat, valued for flavor and leanness, require innovative quality assurance, especially outside Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) labels. Oleogels, solid at room temperature but melting at body temperature, enhance meat quality by replacing saturated fats with healthier unsaturated fats, aligning with health-conscious consumer trends. They also reduce environmental impact and cardiovascular risks. Oleogels maintain meat’s mouthfeel and texture, aiding in the development of healthier, sustainable products. While gelled emulsions show promise as fat replacers, their use in sheep and goat meat is largely untapped. This review highlights oleogels’ potential in transforming these meats, focusing on formulation, functionality, and benefits, to meet consumer demands for healthier, sustainable optionseng
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020) and to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’
dc.identifier.citationTeixeira, Alfredo; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra. (2025). A review of the use of oleogels to improve the quality of sheep and goat meat products. Journal of Food Composition and Analysis. ISSN 0889-1575. 144, p. 1-9
dc.identifier.doi10.1016/j.jfca.2025.107746
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10198/34544
dc.language.isoeng
dc.peerreviewedyes
dc.publisherAcademic Press Inc.
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofJournal of Food Composition and Analysis
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectOleogels
dc.subjectFat replacing
dc.subjectSheep and goat meat
dc.titleA review of the use of oleogels to improve the quality of sheep and goat meat productseng
dc.typereview
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage9
oaire.citation.startPage1
oaire.citation.titleJournal of Food Composition and Analysis
oaire.citation.volume144
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameTeixeira
person.familyNameLeite
person.familyNameVasconcelos
person.familyNameRodrigues
person.givenNameAlfredo
person.givenNameAna
person.givenNameLia
person.givenNameSandra
person.identifier958487
person.identifier2638674
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.ciencia-id1C15-1046-A5B0
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id651F-D964-32E1
person.identifier.orcid0000-0003-4607-4796
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0003-3301-1729
person.identifier.ridG-4118-2011
person.identifier.ridC-6486-2008
person.identifier.scopus-author-id56195849200
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id14048942500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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