Enhancing low-fat meat products: Konjac glucomannan and lotus seed flour as functional ingredients in Moo-Yor

• Low-fat Moo-Yor with KGM effectively reduced the lipid and caloric content. • LSF significantly mitigated cooking loss and enhanced emulsion stability. • KGM and LSF enhanced the quality of low-fat meat products beyond Moo-Yor. This study investigated the functional and structural modifications induced by konjac glucomannan (KGM) as a fat replacer in Moo-Yor, with a specific focus on the synergistic effects of lotus seed flour (LSF) supplementation on the quality of low-fat products. Replacing animal fat with KGM effectively reduced the lipid and caloric content of Moo-Yor. A series of low-fat formulations incorporating 10%–30% KGM and 2%–4% LSF were systematically evaluated. LSF significantly mitigated cooking loss because of its high water-holding capacity, superior lipid-binding properties, and enhanced emulsion stability. Fat reduction and LSF supplementation effectively counteracted this effect, thereby improving overall product acceptability. These findings demonstrate the potential of KGM and LSF to enhance the quality of low-fat meat products beyond Moo-Yor. Moreover, the incorporation of LSF offers consumers access to its inherent nutritional and bioactive compounds, thereby addressing the growing demand for health-conscious food choices. This research provides critical insights for developing improved low-fat meat alternatives that align with contemporary consumer preferences.