In the production of meat products, animal fats, which are rich mainly in saturated fatty acids, are used as a recipe ingredient. To improve the quality and fatty acid profile of meat products, it is possible to partially replace animal fat with vegetable oils. This approach aims to achieve a more favorable PUFA/SFA ratio and n-6:n-3 PUFA ratio, bringing them closer to the values recommended by nutritional organizations. Therefore, the aim of this study was to determine the impact of replacing 20% and 40% of animal fat with selected plant fats on the change in the fat fraction composition of liver pâté-type processed meat and its oxidative stability. Fatty acid content was analyzed in the oils purchased from retailers and in experimental samples. During refrigerated storage of the experimental sausages, changes in the content of primary (peroxide value (PV)) and secondary oxidation products (TBARS), as well as changes in sensory quality, were evaluated. The analysis included cross-sectional color, aroma, texture, saltiness, and taste. The study showed that replacing 20% of animal fat with vegetable oils resulted in products with high sensory attractiveness and oxidative stability, outperforming those with 40% replacement. Among the tested vegetable oils, samples with rapeseed oil demonstrated the highest oxidative stability and the most favorable, nutrition-recommendation-approaching n-6 to n-3 fatty acid ratio, compared with samples with flaxseed, corn, sunflower, and soybean oils.

The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, sensory evaluation, nutritional value (vitamin B1 content), and rheological properties of meat cooked at 60 °C for 6–18 h and, for comparison, in an autoclave at 121.1 °C. The heating conditions affected the weight loss, colour, thiamine content, texture, and rheological properties of the meat. As the heating time increased, the texture determinants of firmness and chewiness decreased, which resulted in softer meat. The differences in the rheological properties of the sous-vide- and autoclave-cooked meat resulted from the different organisation of the spatial matrix of proteins and changes in the structure of muscle fibres caused by the high temperature.