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Wieners are emulsified meat products with 20-30% animal fat content and have high consumption in many countries (Ospina-E et al., 2015). Wieners are usually manufactured with animal based fats such as beef and pork back fats (Henck et al., 2019; Novakovic et al., 2019). Animal fat plays a key role in many quality traits of meat products, including nutritional value and sensory properties, as well as the technological aspects (Gómez & Lorenzo, 2013). Furthermore, it also has an important role in stabilizing emulsion, reducing cooking loss and improving juiciness and textural properties (Lorenzo et al., 2014). Hovewer, fat present in meat and meat products are mostly composed of saturated fatty acids (SFA) which have been associated with elevated blood cholesterol level and an increased risk of cancers, hypertension and obesity (Câmara & Pollonio 2015). The high level of blood LDL-cholesterol has been reported to be one of the major causes for cardiovascular diseases (Reddy et al., 2015). In response, consumers are demanding from their food to be not only safe and nutritious, but also healthy and natural (Tahmasebi et al., 2016). These demands force manufacturers and researchers to develop healthier meat products (Lorenzo et al., 2016; Heck et al., 2017, 2019).

Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners