ES2566984A1 - Food product based on meat with improved nutritional properties (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Food product based on meat with improved nutritional properties. Meat product comprising: a) a protein matrix comprising: lean meat, at least one source of vegetable protein and water, and b) a fat matrix comprising: a source of fatty meat and an oily formulation mixed with the source of fatty meat, where this formulation comprises: a mixture of natural oils containing polyunsaturated fatty acids (aps), monounsaturated fatty acids and saturated fatty acids (as), where the content of polyunsaturated fatty acids in said blend of oils is between 30% and 80%. %, and the aps/as ratio between 1 and 25, protein, at least one antioxidant of natural origin, and water. As well as the use of this product for the prevention of obesity or cardiovascular disease, for the non-therapeutic control of body weight and the prevention of overweight. (Machine-translation by Google Translate, not legally binding)

Description

FOOD PRODUCT BASED ON MEAT WITH NUTRITIONAL PROPERTIES IMPROVED

SECTOR OF THE TECHNIQUE

The present invention falls within the technical sector of food and food technology, and more specifically within the meat processing industry.

BACKGROUND

At present, there is a great demand for food products characterized by presenting a healthier nutritional profile. Specifically, within the meat sector, there is a growing interest in obtaining products with a reduced fat and cholesterol content, due to the beneficial effects associated with their consumption.

Various documents can be found in the state of the art that refer to the reduction of animal fat content in meat products.

Thus, WO2012094397 A1 (ANTIOXIDANTS SUPERFOODS, Inc) describes a meat product that incorporates an oil emulsion as a partial substitute for animal fat. This emulsion is a combination of vegetable oils, soluble fiber (mainly inulin) and water. Although it is mentioned that the product obtained is beneficial for health, it is not specified, nor demonstrated, how this benefit takes place.

On the other hand, EP2163163A1 (CRETA FRM ANONIMOS VIOMICHANIKI) describes a procedure to introduce variable amounts of a liquid oil (usually olive oil) as a source of additional fat to a meat matrix, regardless of the nature of the meat (cooked , cured or fermented) and the amount of oil incorporated. However, this document does not establish any relationship with any kind of nutritional or health benefit.

WO2010122406 (ACEITES Y GRASAS VEGETALES S.A. ACEGRASAS S.A.) describes a substitute for animal fat based on a solid fat that is achieved by the combination of several fat fractions of plant origin. However, this animal fat substitute comprises a percentage of partially hydrogenated fats, so it is not suitable for obtaining a healthy meat product.

Delgado-Pando G. et al. (European Journal of Lipid Science and Technology, Vol. 112 Issue 8, 859-870, Aug 2010) describe a fat substitute based on an oil-water emulsion, an emulsion stabilized with a protein and textured by the use of an enzyme ( transglutaminase). However, this emulsion does not include solid fat of animal origin, nor antioxidants. Additionally, the meat product described herein contains an amount of fat much higher than the present invention.

The objective of the descriptive and research work carried out by Cofrades S et al. (Food Chemistry, Vol 141, Issue 1, 338-346, Nov 2013) was the preparation and characterization of double emulsions, based on olive oil (as a lipid phase), polyglycerol ester of polypyricinoleic acid as lipophilic emulsifier, sodium caseinate and whey protein concentrate. Additionally, they evaluated its usefulness as pig fat substitutes in model systems based on meat gels. However, as in the previous cases, no reference is included to a real meat product, nor to its possible healthy advantages.

However, none of these documents describes the incorporation of a combination of bioactive ingredients, in particular bioactive lipids, antioxidants and, preferably also of dietary fibers, into a meat matrix, previously reformulated from a nutritional point of view, characterized by the high reduction in energy content, total fat, saturated fat, cholesterol and, optionally, sodium.

DESCRIPTION

Brief Description of the Invention

The present invention relates to a meat-based food product intended for human consumption, as well as to a process for the preparation of said meat product, where its nutritional properties are improved by the reformulation of meat components, and enrichment with a mixture of natural ingredients that present a variety of functional activities, giving the final meat product a series of benefits for the health status of the final consumer.

On the one hand, in the meat product of the present invention (preferably, cooked or cured meat product) the total fat content and saturated fat of animal origin are significantly reduced and concomitantly the energy density, and optionally, the sodium content. On the other, it is enriched with a mixture of bioactive lipids, natural antioxidants and, optionally, calcium salt and / or dietary fibers. In this way a new meat product is obtained with the same organoleptic and food safety characteristics as its conventional counterpart, but nutritionally optimized and with a more balanced lipid profile from the point of view of providing specific benefits for human health. In the context of a balanced and controlled diet, the meat product described in this patent application can be used to control body weight and, therefore, to help reduce the risk of obesity. Specifically for the prevention of some chronic diseases associated with food and lifestyle.

Conventional meat products are products of great consumption and very accepted especially by the child population, which is especially sensitive to the problem of overweight and early obesity that can later degenerate into other chronic diseases. In this sense, the meat product described in this application is a highly recommended alternative for its healthy properties, while maintaining the hedonic values so characteristic of this type of products.

Technically, the problems associated with the formulation of meat products with a reduced fat content are usually related to the appearance of the product and the organoleptic properties. In addition, the inclusion of modified fats by incorporating vegetable or marine lipids can significantly affect the oxidative stability of the product, resulting in the physical-chemical deterioration of the product by rancidity, as well as the inclusion of dietary fibers that can cause certain Rheological and mouthfeel problems of the product.

Thus, the present invention allows to obtain a meat product where the reduction of the cholesterol content, total fat, saturated fat and, therefore, of the energy content, and optionally sodium, is carried out without thereby compromising its properties hedonic or rheological, regarding similar conventional products found in the market.

In preferred embodiments, the meat product further comprises the incorporation of dietary fiber and / or calcium salt. In this way, a functional product is obtained with even more beneficial properties for the consumer and, more specifically, aimed at controlling body weight.

The present invention also relates to the oily formulation described in this application, as well as to the process for preparing said formulation, and its use to enrich the meat product of the invention.

Additionally, the present invention relates to the specific mixture of natural oils described in this application, as well as its use to obtain the oil formulation.

Detailed description of the invention

The object of the present invention is a meat product, characterized in that it comprises:

a) a protein matrix comprising: lean meat, at least one source of vegetable protein and water, and

b) a fatty matrix comprising: a source of fatty meat and an oily formulation mixed with the source of fatty meat, where this formulation in turn comprises: a mixture of natural oils containing polyunsaturated fatty acids (APS), monounsaturated fatty acids and saturated fatty acids (AS), where the content of polyunsaturated fatty acids in said oil mixture is between 30% and 80% and the APS / AS ratio between 1 and 25,

protein,

at least one antioxidant of natural origin, and

Water.

The meat product of the present invention can be any type of meat product. In particular, it can be any type of cured or cooked meat product. However, it is preferred that it be a cooked meat product such as, for example, mortadella, chopped or sausage Frankfurt.

The meat product described in the present patent application comprises lean meat that preferably contains on average an amount of fat between 3 and 8% by weight with respect to the total weight of lean meat.

Additionally, in this meat product the fat matrix can be composed of up to 40% by the same fatty meat that is used in a conventional product, but additionally incorporates an oily mixture with water, so that the final fat content is considerably reduced , preferably at values between 5 and 40% by weight with respect to the total weight of the fat matrix.

In the meat product of the present invention it can be used as a source of vegetable protein in the protein matrix, for example, soy protein, potato, pea, lupine, corn or any combination thereof. On the other hand, the protein included in the oil formulation may be, for example, whey protein, plasma, casein, collagen or any combination of the above.

In a conventional product, it is based on a matrix of lean meat (which can contain an average amount of 8-15% fat) and a matrix of fatty meat (which can contain on average an amount of fat of 60- 80%), resulting in a product that on average may contain: Energy: 200-280 Kcal / 100g; Fat: 16-24%; Saturated fat: 6-14% and Cholesterol: 55-75 mg / 100g.

The addition of the protein matrix results in a reduction in the caloric, cholesterol, fat and saturated fat content of the starting fat meat matrix. Thus, the meat product of the present invention preferably comprises between 40 and 75% of the protein matrix, amount expressed by weight with respect to the weight of the meat product, at least one source of vegetable protein and water. In this way a meat product can be obtained with a reduction, with respect to the usual values in conventional meat products, for example 50% of the caloric content, 25% of cholesterol and 65% of saturated fat, being able to reach reduction levels up to 70%, 40% and 95% respectively.

In preferred embodiments, the meat product described in this patent application comprises on average: Energy: 85-140 Kcal / 100g; Fat: 1.5-8%; Saturated fat: 0.13% and Cholesterol: 25-45 mg / 100g, amounts expressed with respect to the total weight of the resulting meat product.

In short, the meat product of the present invention, even though it is preferably a charcuterie product, can provide bioactive lipids and allows maintaining saturated fat levels below 5%, preferably between 0.1 and 3%, amounts expressed by weight with respect to to the total weight of the meat product, with an interesting nutritional benefit for the cardiovascular health of the consumer.

A preferred composition of the meat product of the present invention contemplates a reduction in animal fat content between 65% and 95%, more preferably between 75% and 95%, with respect to the reference levels for this type of products. . This reduction is achieved, on the one hand, by selecting the quality (in terms of fat content) of lean meat used to obtain what has been called a protein matrix and, on the other, by replacing the fatty meat usually used in a conventional product, for example between 30-70%, by the protein matrix described in this patent application.

In preferred embodiments, the meat product comprises between 40 and 75% protein matrix and between 5 and 30% fat matrix, amounts expressed by weight with respect to the total weight of the meat product, the meat product may additionally contain water and / or food additives such as, for example, spices. In particular, the meat product of the invention can comprise an amount of water between 5 and 40% and a quantity of non-meat food ingredients between 1 and 10%, amounts also expressed by weight with respect to the total weight of the meat product.

In more preferred embodiments, the meat product of the invention comprises between 40 and 75% protein matrix with a fat content between 0.5 and 10% by weight with respect to the weight of protein mixture, and between 5 and 20% fat matrix with a fat content between 1 and 15% by weight with respect to the weight of fat matrix, where the amounts of protein matrix and fat matrix are expressed by weight with respect to the total weight of the meat product.

In even more preferred embodiments, the meat product comprises between 1.5 and 8% fat, of which between 0.5 and 3% is saturated fat, amounts expressed by weight with respect to the total weight of the meat product. Even more preferably, the meat product of the invention comprises a cholesterol content between 25 and 45 mg / 100 g of product, and an energy content between 85 and 140 kcal / 100 g of product.

In other preferred embodiments, the protein matrix present in the meat product described in this patent application comprises: between 40 and 70% lean meat, between 1 and 5% vegetable protein, and between 20 and 59% water, amounts expressed by weight with respect to the weight of the protein matrix. Preferably, lean meat contains between 3 and 8% fat by weight with respect to lean meat weight.

As mentioned above, the source of vegetable protein can be, for example, soy protein, potato, pea, lupine, corn or any combination thereof.

The present invention also relates to the oily formulation comprising: a mixture of natural oils containing polyunsaturated fatty acids (APS), monounsaturated fatty acids and saturated fatty acids (AS), where the content of polyunsaturated fatty acids in the oil mixture natural is a value between 30% and 80%, and the APS / AS ratio between 1 and 25; protein; at least one antioxidant of natural origin; water and; optionally a source of solid fat of animal origin.

Additionally, the content of APS in the oily formulation described in this patent application, that is, that formed by a mixture of natural oils, protein, antioxidants, water and, optionally, a source of animal fat, may be a value. between 20 and 50% by weight with respect to the total weight of the oil formulation, while the APS / AS ratio in this oil formulation can be between 1 and 10.

Likewise, the content of APS in the meat product described in this patent application can be between 20-40% and the ratio of APS / AS in this meat product can be between 0.5 and 2.

It should be understood that the term "oily" refers to the presence of natural oils in the formulation described in the present patent application, regardless of the texture it may present.

The oil formulation, in particular when it is part of the meat product described in this patent application, preferably comprises between 20 and 70% by weight of the mixture of natural oils with respect to the total weight of the oil formulation, that is, between 20 and 70% of the oil formulation is the mixture of natural oils. More preferably, 30 and 60% by weight, and even more preferably between 40% and 50% by weight of the natural oil mixture, the ranges expressed with respect to the total weight of the oil formulation.

Another object of the present invention relates to the mixture of oils comprising polyunsaturated fatty acids (APS), monounsaturated fatty acids and saturated fatty acids (AS), with a polyunsaturated fatty acid content between 30% and 80% with respect to the composition of the mixture of oils, and an APS / AS ratio between 1 and 25.

In this mixture of natural oils, in particular when it is part of the oily formulation described in this patent application, polyunsaturated fatty acids (APS) are mostly medium and long chain omega 3 acids, preferably selected from the group consisting of alpha linolenic acids (ALA), eicosapentanoic acid (EPA), docosahexaenoic acid (DHA) and a combination thereof. It is especially preferred that the mixture be constituted by a weight ratio between ALA and the sum of EPA + DHA of 1 to 2.5 and, even more preferably, between 1.1 and 2.

The mixture of oils of the present invention preferably comprises a minimum of 65% by weight of unsaturated fatty acids and less than 20% of saturated fatty acids (AS). Even more preferably, the monounsaturated fatty acids are mostly oleic acid.

The composition of the fatty acids described can be obtained from natural oils of diverse origin. For example, fish oil such as salmon, sardine, tuna, mollusk or seaweed oil; seed oil such as flaxseed oil, canola, chia, soy, quinoa, nuts or oats; or vegetable oils from olive, sunflower, flax, borage, soy. Likewise, they can also be obtained from derivatives of the oils mentioned above. In particular embodiments and, by way of example, the mixture of natural oils of the invention may comprise the following ingredients:

Quantity / Kg

Fish oil

    100-500 g

Flax oil

    100-400 g

Sunflower oil

      10-300 g

Olive oil

       50-400 g

Due to the bioactive compounds present in each of these oils, the mixture of natural oils described above represents an optimized combination of these bioactive agents, in addition to presenting improved organoleptic properties and greater oxidative stability.

The oily formulation of the present invention, in particular when it is part of the meat product described in this patent application, may additionally comprise solid fat of animal origin such as, for example, bacon or lard of white or Iberian pork, fat of Turkey or duck fat. Preferably, the oily formulation comprises between 1 and 10% solid fat of animal origin with respect to the total weight of said formulation.

As described in this patent application, the oil formulation may comprise one or more antioxidants of natural origin. In particular, the antioxidant can be selected from the group consisting of tocopherols, tocotrienols, flavones, flavonolas, isoflavonoids, carotenoids, anthocyanins, polyphenols or any combination of the above. Preferably, the antioxidant is rich in tocopherols, for example, wheat germ, sunflower, safflower oil

or soy. In other preferred embodiments, the oil formulation comprises between 0.3 and 1.0% of antioxidants relative to the total weight of the formulation.

Also preferred is the use of proteins with functional properties from a technological point of view, for example, egg albumin, soy protein, wheat protein, collagen protein, whey protein concentrate / isolate or sodium caseinate. In other preferred embodiments, the oil formulation comprises between 1 and 10% protein relative to the total weight of the formulation.

Thus, the present invention provides an oily formulation, characterized by its texture and smoothness, with great physical and chemical stability, easy to handle and homogeneously mix with the rest of the formulation.

The oily formulation of the present invention, in particular when it is comprised in the meat product described in this patent application, may additionally comprise one or more gelling agents and / or thickeners. This oily formulation, also called an oily mixture, can comprise between 0% and 5% of one or more gelling agents and / or between 0.1 and 2% of one or more thickening agents, amount expressed by weight with respect to the weight of said oily mixture

In particular embodiments of the present invention the oily formulation refers to that In other preferred embodiments of the present invention, the meat product described in this patent application additionally comprises dietary fiber. In this way, a meat product nutritionally optimized and enriched with a mixture of bioactive lipids, natural antioxidants and dietary fibers is obtained. This product has proven to be especially suitable for the treatment and prevention of weight control.

It comprises the following ingredients:

Quantity / Kg

Animal fat

  10-50 g

Functional protein

10-100 g

Oil mix

250-500 g

Antioxidant

  3-10 g

Water

   250-500 g

Thickener / gelling agent

0-10 g

Dietary fibers comprised in the meat product of the invention can be soluble or insoluble. Preferably, they are found in the meat product in an amount between 0.5% and 5% by weight with respect to the total weight of the meat product; it is even more preferable that this amount is between 1 and 3% of the weight with respect to the total weight of the meat product.

Preferably, the dietary fiber used is a mixture of at least one water-soluble, viscous fiber with high water retention capacity such as, for example, oat fiber, plantain fiber, barley fiber or pectins; and a water-insoluble fiber rich in antioxidant compounds such as, for example, hibiscus fiber, carob or grape. Even more preferably, the ratio between soluble and insoluble fiber is between 34/1 and 40/1.

This dietary fiber can be incorporated into the meat product of the invention during the process of obtaining said product. In particular, it can be incorporated into any of the intermediate products necessary for obtaining the meat product object of the invention.

In other preferred embodiments of the present invention, the meat product described in this patent application comprises one or more calcium salts such as, for example, calcium sulfate, calcium citrate, calcium lactate, calcium chloride, calcium carbonate, calcium phosphate, calcium tartrate or mixtures thereof.

Preferably, the content of calcium salt (s) is such that the calcium content in the meat product is between 0.1% and 0.2% by weight with respect to the total weight of the food.

In other preferred embodiments of the present invention, the meat product described in this patent application comprises a total sodium salt content at a level that ensures a total sodium content reduction of between 20% and 40% compared to to that of a reference food.

As described in this patent application, substances of natural origin have been incorporated into the meat product of the invention, with functional activities for the health of the consumer, whose presence naturally in products of this type is usually negligible.

In preferred embodiments, the meat product described in this patent application additionally comprises dietary fibers and a calcium salt.

The present invention also relates to the meat product described in this patent application, in particular in those preferred embodiments that additionally comprise dietary fiber and / or calcium salt, for use in medicine. In particular, for use in the prevention of obesity and in the maintenance of an adequate state of general health, especially cardiovascular health.

Likewise, the present invention also relates to the use of the meat product described in this patent application, in particular in those preferred embodiments that additionally comprise dietary fiber and / or calcium salt, in the control of body weight, overweight prevention or obesity

In particular embodiments, the meat product of the present application especially enriched in n-3 PUFA (polyunsaturated fatty acids), antioxidants and fiber can be used, in particular within a controlled isocaloric diet, to improve body composition, in particular reduce the content of fat mass. Especially advantageously, this reduction can be achieved without harming the rest of the cardiovascular health markers.

Another object of the present invention is the process for obtaining the oily formulation described in this patent application, the process is characterized in that it comprises:

i.

obtain the mixture of natural oils containing polyunsaturated fatty acids (APS),

monounsaturated fatty acids and saturated fatty acids (AS), with a content of

polyunsaturated fatty acids in the oil mixture between 30% and 80%, and a ratio

APS / AS between 1 and

25, preferably in the preferred embodiments described

previously,

ii.

add a source of protein and water,

iii.

add at least one antioxidant from a natural source,

where the whole process is carried out in the absence of air (preferably under vacuum) and at a temperature below 10 ° C, preferably below 8 ° C.

The addition of protein and water allows to stabilize the oil mixture obtained in step i of the process of the present invention.

Additionally, if it is desired to increase the viscosity of the mixture, a variable amount, preferably between 0.1% and 2% by weight with respect to the total weight of the formulation, of any thickening agent, for example rubber, usually employed in feeding. It is also possible to add a gelling agent, preferably maximum 5% by weight with respect to the total weight of the oil formulation, if it is desired to obtain

10 a source of solid-state fat at room temperature.

The invention also relates to the process of preparing and incorporating the various mixtures of bioactive ingredients into the meat product.

15 Example

In particular, the present invention allows to obtain a nutritionally optimized meat food and, preferably, characterized by the following composition with respect to a standard product.

Nutritional profile

Content / 100g Product Optimal profile Optimal profile of standard nutritional product (1) bioactive (2)

Energy (kCal) 240-290 80-95 95-105 Fat (g) 19-24 1.5-3.0 3.0-4.5 Protein (g) 8-11 10-11 10-11 Fiber (g ) 0.0-0.1 0.0-0.1 1.5-2.5 SFA (g) 7-10 0.6-1.2 0.90-1.5 MUFA (g) 9-12 0.8-1.6 1.3-2.0 PUFA (g) 3-4 0.4-0.8 1.0-2.0 PUFA / SFA 0.35-0.45 0.60-0 , 65 1.3-1.4 UFA / SFA 1.5-1.9 1.5-2.0 2.4-3.0 n-3 PUFA (mg) 190-240 20-45 800-950 EPA + DHA (mg) 0-20 0-6 150-400 ALA (mg) 120-170 16-32 300-500

n-6 / n-3

11-14 10-14 0.55-0.65

Cholesterol (mg)

28-35 17-20 15-22

Tocopherols (mg)

0-0.1 0-0.1 12-20

Ca (mg)

15-22 120-180 21-150

Na (mg)

1200-1400 800-1000 800-1200

SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; UFA: unsaturated fatty acids (MUFA + PUFA); EPA: eicosapentanoic acid; DHA: docosahexanoic acid; ALA: α-Linolenic acid.

(one)

It is a simpler first option that allows you to obtain a delicatessen product with a reduction in energy, fat, saturated fat and very high cholesterol.

(2)

It refers to an example of the same product, also including the bioactives described, that is, lipids, antioxidants and fibers.

With these products, a nutritional intervention study was carried out in a healthy population to evaluate the effect of their consumption on certain anthropometric and general health parameters, always in the context of a varied and controlled diet.

The effects on body composition and cardiovascular risk of habitual consumption of the two optimized meat products (1) and (2) were investigated, within a balanced diet, through a randomized and double-blind nutritional intervention study, during 10 weeks of duration Fifty-four adults were distributed in three groups, which consumed 600 g / week of a reference meat product, nutritionally optimized product-1 (low in energy, fat and cholesterol) or product-2, (also enriched with an oily mixture rich in n-3, antioxidants and fiber). The corresponding biomarker measurements were made at the beginning and at the end of the study. In general terms, it was observed that the two groups lost fat mass, with the subjects of group 2 being the ones with the highest fat loss (p = 0.042), compared with the other groups. Correlation analyzes established significant associations between acid (ALA n-3) intake and plasma levels of the same ALA n3 and high evidence between plasma levels and fat mass changes. Finally, it was concluded that the inclusion of optimized meat products, with an improved nutritional profile and especially those enriched in n-3 PUFA (fatty acids

polyunsaturated), antioxidants and fiber, can be a healthy strategy, as a functional meat food, within a controlled isocaloric diet, to improve body composition without harming the rest of cardiovascular health markers.

Claims (14)

1. Meat product, characterized in that it comprises: a) a protein matrix comprising: lean meat, at least one source of vegetable protein and water, and b) a fatty matrix comprising: a source of fatty meat and an oily formulation mixed with the source of fatty meat, where this formulation comprises: a mixture of natural oils containing polyunsaturated fatty acids (APS), monounsaturated fatty acids and saturated fatty acids (AS), where the content of 10 polyunsaturated fatty acids in said oil mixture is is between 30% and 80%, and the APS / AS ratio between 1 and 25, protein, at least one antioxidant of natural origin, and Water.

2.

 Meat product according to claim 1, comprising between 40 and 75% by weight of the protein matrix with respect to the total weight of the meat product.

3.

 Meat product according to any one of claims 1 to 2, wherein the formulation

The oil comprises between 20 and 70% by weight of the mixture of natural oils with respect to the total weight of the oil formulation. 4. Meat product according to any one of claims 1 to 3, wherein the acids Polyunsaturated fatty acids of the oily formulation are omega 3. 25 5. Meat product according to any one of claims 1 to 4, wherein the mixture of natural oils comprises at least 65% unsaturated fatty acids and less than 20% saturated fatty acids. 6. Meat product according to any one of claims 1 to 5, wherein the oily formulation comprises a source of solid fat of animal origin. 7. Meat product according to any one of claims 1 to 6, wherein the formulation Oily comprises additional ingredients selected from the group consisting of gelling agents, thickeners and a combination thereof. 8. Meat product according to any one of claims 1 to 7, further comprising soluble dietary fiber, insoluble dietary fiber or a combination of both. 9. Meat product according to claim 8, wherein the dietary fiber content is 5 is between 0.5% and 5% by weight with respect to the total weight of the meat product. 10. Meat product according to any one of claims 8 to 9, wherein the ratio between soluble fiber and insoluble fiber is between 34/1 and 40/1. 11. Meat product according to any one of claims 1 to 10, further comprising a calcium salt. 12. Meat product according to any one of claims 1 to 11, for use in the prevention of obesity or cardiovascular disease. fifteen 13. Use of the meat product as described in any one of claims 1 to 11, for non-therapeutic control of body weight and prevention of overweight. 14. Use of the meat product as described in any one of claims 20 1 to 11, to reduce body fat mass. 15. Oil formulation for enriching the meat product of claim 1, characterized in that it comprises: a mixture of natural oils containing polyunsaturated fatty acids (APS), monounsaturated fatty acids and saturated fatty acids 25 (AS), where the content of polyunsaturated fatty acids in said oil mixture is between 30% and 80%, and the APS / AS ratio between 1 and 25, protein, at least one naturally occurring antioxidant and water. 16. Method for obtaining the oily formulation described in claim 15, characterized in that it comprises: i. obtain the mixture of natural oils containing polyunsaturated fatty acids (APS), monounsaturated fatty acids and saturated fatty acids (AS), with a content of polyunsaturated fatty acids in the mixture of oils between 30% and 80%, and an APS / ratio AS between 1 and 25, 35 ii. add a source of protein and water, iii. add at least one antioxidant from a natural source, where the whole procedure is performed in the absence of air, at a temperature below 10 ° C.