The consumption of meat provides pleasant sensory experiences, compounds of high biological value such as proteins, minerals and vitamins, as well as health benefits, for example, reduction of iron deficiency anemia. However, due to its high animal saturated fat content (15–30%) it represents a health problem, but due to the sensory properties and physicochemical and mechanical functionalities of fats that are difficult to mimic, most of the fat replacement strategies in meat products so far studied still require improvement. One of the most promising strategies is the structuring of mimetic fat from healthier liquid oils by means of emulsion gels (EG) and one of the Pickering stabilizers of EG recently studied is octenyl succinic anhydride (OSA) starch, which can also be used as a gelling agent. This chapter describes the properties and functionalities of saturated fats in the manufacture of meat products, as well as some strategies employed for their substitution, with emphasis on the use of EG, which are addressed from physicochemical aspects and synthesis methods; and important aspects of OSA starch as a Pickering stabilizer of EG are summarized for the first time considering sensory and physicochemical aspects.