Although not all information is based on solid facts, the idea of meat as an energy-rich food is no longer tenable in developed countries. Health groups—such as the WHO (World Health Organization) - recommend diets in which a maximum of 30% of calories are obtained from fat (10% from saturated fat). Less than 300g of cholesterol should be consumed daily.
The fat content of traditional frankfurters is 20-30%, “nuggets” 20-25%, salami 30-50% and beef patty 20-30%. Reformulating these products may involve both fat reduction and modification of fatty acid composition. Since fat content affects product characteristics such as flavor, juiciness, texture, handling, and heat transfer, to simply reduce fat or replace it with another type is not an option. The following factors need be considered in reformulation efforts.
However, consumer sensory panels show that a direct relationship between fat and palatability does not always exist. Sometimes, products with intermediary fat levels should be the standard. For example, ground beef with 20% fat was found most acceptable when 5-25% fat products were compared. Fresh pork patties with 40% fat were rated highest when compared to those in a 10-60% fat range.