Application of Emulsion Gels in Healthier Meat and Meat Analog Products: Advances, Challenges, and Prospects

Conventional meat production faces major sustainability challenges due to extensive land use and high greenhouse gas emissions, while processed meats raise health concerns associated with saturated fat consumption. This review critically examines the application of emulsion gel technology in the development of sustainable meat alternatives. The synthesis of recent research demonstrates that emulsion gels have been effectively utilized in three primary applications: (1) fat-reduced animal meat products; (2) plant-based meat analogs; and (3) cell-cultured meat systems. The health advantages of emulsion gel-based meat products are primarily derived from the integration of unsaturated fatty acids and their capacity to serve as a carrier for bioactive compounds. However, significant challenges remain, ranging from technical limitations in thermal behavior, stability, and scalability to barriers in consumer acceptance such as food neophobia and inconsistent regulatory frameworks across regions. This review establishes a scientific foundation to guide future endeavors aimed at overcoming these challenges and accelerating the development of commercially viable, healthier meat products.