**5. Conclusions**

The notion of improving the lipid component in meat products has been gaining attention in recent years giving rise to the development of new reformulation strategies to obtain healthy meat products and optimal technological properties. New procedures to create lipid materials based on structured lipids, such as EGs and OBAs, are especially interesting owing to their solid-like properties and the fact that they confer valuable nutritional and technological properties to meat products into which these materials have been added. EGs and OBAs have been employed successfully as animal fat replacers in the development of different meat products (sausages, hamburgers, etc.) with healthier lipid contents (qualitative and quantitative).

Application of vibrational spectroscopy (infrared (IR) and Raman spectroscopy) has significant possibilities and an increasing range of applications in the analysis of structured lipids (mainly EGs and OBAs) and meat products into which these lipid materials have been incorporated for the purpose of achieving healthier lipid contents. The use of vibrational spectroscopic techniques for both lipid materials and health-enhanced meat products have provided us with a greater insight into how the structure of their main components (proteins and lipids) impacts technological properties, mainly texture. This information can be helpful in choosing the most appropriate compounds for lipid materials used as animal fat replacers to obtain specific technological behaviors. Structural information and its correlation with certain technological properties could help in the selection of the most optimal lipid material and other compounds to obtain certain properties in health-enhanced meat products into which they are included.

**Author Contributions:** Conceptualization C.R.-C., and A.M.H.; data curation, A.M.H.; formal analysis; funding acquisition, C.R.-C. and A.M.H. investigation, C.R.-C., and A.M.H.; project administration, C.R.-C. and A.M.H.; resources, C.R.-C. and A.M.H.; writing—original draft, A.M.H.; writing—review and editing, C.R.-C. and A.M.H. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was funded by the Spanish Ministry of Science and Innovation (PID2019- 107542RB-C21), by the CSIC Intramural projects (grant numbers 201470E073 and 202070E242), CYTED (grant number reference 119RT0568; Healthy Meat network) and the EIT Food Project 20206 (https://www.eitfood.eu/).

**Data Availability Statement:** The data presented in this study are available on request from the authors.

**Conflicts of Interest:** The authors declare no conflict of interest.
