Agro-Industrial Vegetable and Fruit By-Products as Technological Ingredients in Meat Products: Applications in Fat Replacement and Reduction Synthetic Additive—An Integrative Literature Review

This study aimed to identify the main food processing by-products used in the development of new meat products. An integrative review was conducted based on original scientific articles available in the Lilacs, Medline, Web of Science, Scopus, and Scielo databases published between 2014 and 2024. After applying predefined inclusion and exclusion criteria based on publication period, document type, and relevance to the study objectives, 35 studies were selected from the 2182 records initially identified. Among these, 16 (45.7%) investigated ingredient substitution in meat products, with 9 (25.7%) specifically addressing fat replacement using vegetable agro-industrial by-products. Burger patties were the most frequently evaluated product (54.3%; n = 19), followed by sausages (34.3%; n = 12) and meatballs or ground meat preparations (8.6%; n = 3), while one study evaluated both burgers and sausages (2.9%; n = 1). Studies have demonstrated the effectiveness of by-products from fruit and vegetable processing in meat products, particularly in reducing fat and enriching fiber. Their incorporation can improve the nutritional, sensory, and technological properties of meat products, reducing the need for synthetic additives. Therefore, their use represents a sustainable and promising strategy, contributing to circular economy practices, product innovation, and reduced environmental impact.