01560naa a2200277 a 450000100080000000500110000800800410001910000160006024500890007626000090016552007450017465000090091965000150092865000130094365000100095665000140096665000300098065000130101065300100102365300150103365300350104870000140108370000140109770000180111177301530112921603412023-12-29       2023    bl uuuu     u00u1 u    #d1 aFEDDERN, V.  aEmulsified meat product with fibers for reducing fat content.h[electronic resource]  c2023  aAbstract: Meat products are rich in almost every macro- and micronutrient, with the exception of carbohydrates and fibers. Despite all the benefits provided by meat intake, consumers’ perception is towards reduction of fat in their diets. Therefore, one of the alternatives to overcome this desire is to reformulate meat products to meet this demand. Fiber is being used as fat replacer in emulsified products, and depending on the concentration in the final product, it may pose nutraceutical appeal. In order to collaborate to better understand the mortadella production, this chapter brings a protocol containing the steps of mortadella development added with fibers and the necessary determinations once the final product is achieved.  aMeat  aMortadella  aSausages  aFibra  aMortadela  aProduto Derivado da Carne  aSalsicha  aFiber  aFunctional  aProdutos cárneos emulsionados1 aHUBER, E.1 aBIASI, V.1 aKAWSKI, V. L.  tIn: VERRUCK, S.; MARSICO, E. T. (ed.). Functional meat products. New York: Humana Press/Springer, Dec 2023. (Methods and Protocols in Food Science).