Marine phospholipids as n‐3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork

LYPLs can be successfully applied as a potential n-3 PUFA supplementation in gel-form meat products and subsequently improve their quality and flavor attributes. This study informs using LYPLs as phospholipid-type n-3 PUFA supplements in meat products. © 2025 Society of Chemical Industry.