LAUSR

ABSTRACT Meat and meat products are important sources of high-quality proteins, some vitamins, and minerals, but their lipid profile is sometimes put in question. Some approaches have been suggested to improve the lipid profile. This review deals with some of the most relevant strategies aiming for the ω-3 fatty acids enrichment of meat products, given the beneficial health effects and recommended daily intakes of these bioactive compounds. Relevant information about the procedure and the achieved results are reported, with a special emphasis to the eicosapentaenoic (EPA, C20:5 ω-3) and docosahexaenoic (DHA, C22:6 ω-3) acids, the development of lipid oxidation phenomena and the changes in sensory attributes in the ω-3 enriched products. The main features of the different vehicles (animal feeding, emulsions, microcapsules) used for ω-3 addition to meat products are also reviewed in detail. The use of microcapsules seems to be the most appropriate strategy, but future researches are needed.