Chia and quinoa have gained in popularity among consumers worldwide due to the variety of nutrients and bioactive compounds they contain. The scientific enthusiasm that both sets of ingredients have generated, has contributed to deepening our knowledge of their physicochemical and functional properties, which, in turn, has revealed their great technological potential for meat product development. This review focuses on the strategies used to add chia or quinoa to meat products, the type of meat products in which this addition has been successfully achieved and the quality and technological parameters mainly affected by such addition. Apart from the different ways in which quinoa and chia can be incorporated into meat products, innovative approaches for counteracting any negative alterations they may cause are discussed.

奇亚和奎奴亚藜因其所含营养成分和生物活性化合物的多样性而在全球消费者中广受欢迎。两组成分都产生了科学热情，这有助于加深我们对它们的理化和功能特性的了解，从而揭示了它们在肉制品开发中的巨大技术潜力。这篇综述着重于在肉制品中添加奇亚或藜麦的策略，成功实现这种添加的肉制品类型以及主要受这种添加影响的质量和技术参数。除了将藜麦和奇亚豆掺入肉类产品的方法不同之外，还讨论了应对其可能引起的任何负面变化的创新方法。