Fatty tissue is an essential ingredient of meat products because fat has a significant impact on the technological and sensory properties of the product—it affects yield, stability during storage, color, odor, taste, juiciness, softness. However, the negative impact of meat products is, along with table salt (salt), most often associated with lipids—high fat content and saturated fatty acids, high cholesterol content, high energy and atherogenic value, low content of polyunsaturated fatty acids. Summarizing the results of various studies, two strategies for changing the nutritional quality of meat products in terms of fat content can be recognized: i) Reducing fat content through reducing the amount of fatty tissue in the batter and/or replacing it with non-lipid ingredients (hydrocolloids, dietary plant fibers…); ii) Partial replacement of fatty tissue with oils rich in PUFA and simultaneously reducing the amount of fatty tissue (olive oil, flaxseed oil, fish oil …). This chapter presents the results of research that dealt with the mentioned strategies for reducing fat content and improving fatty acid profiles, and the impact of replacements on physical-chemical, technological and sensory properties of the obtained products. The entire process of modifying meat products by replacing part of the fatty tissue with non-lipid ingredients and/or oils is demanding and represents a great challenge for researchers, as it is necessary to preserve as much as possible the well-known sensory properties of the product and at the same time significantly improve its nutritional properties. Procedures and methods for reducing fat content and improving the profile of fatty acids in meat products, considered in this subchapter, give promising results. While the impact on improving nutritional properties is clear and easily noticeable and depends primarily on the type of oil and its share in the modified recipe, the impact on sensory properties is not yet fully defined and requires additional research.