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Francisco Jimenezcolmenero - One of the best experts on this subject based on the ideXlab platform.
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double emulsions to improve frankfurter lipid content impact of perilla oil and pork backFat
Journal of the Science of Food and Agriculture, 2016Co-Authors: Maria Freire, Maria Teresa Solas, S Cofrades, Ricard Bou, Francisco JimenezcolmeneroAbstract:BACKGROUND: The technology involving the use of water-in-oil-in-water double emulsions (DEs) offers an interesting approach to improve the Fat content of foods.With this aim, the effect on frankfurter properties of replacing pork backFat with two different DEs prepared using perilla oil and pork backFat as lipid phases was assessed. This strategy was compared with straightforward addition of the lipid source and addition by means of an oil-in-water (O/W) emulsion. RESULTS: As compared with all-pork-Fat frankfurters, the ones with perilla oil had a higher proportion of n-3 polyunsaturated Fatty acids. Reduced-Fat frankfurters had similar water- and Fat-Binding properties irrespective of the lipid source or the technological strategy used to incorporate it. Moreover, the oil source but not its mode of incorporation determined the oxidation levels of frankfurters. In reduced-Fat samples, except in the case of frankfurters formulated with a perilla oil-in-water emulsion, hardness was unaffected either by the type of Fat or by its mode of incorporation. The replacement of pork backFat by perilla oil reduced the overall acceptability of products when perilla oil was added by means of the O/W emulsion and DE approaches.
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oil bulking agents based on polysaccharide gels in meat batters a raman spectroscopic study
Food Chemistry, 2013Co-Authors: Claudia Ruizcapillas, Francisco Jimenezcolmenero, Pedro Carmona, Ana M. HerreroAbstract:A Raman spectroscopic study was performed to determine protein and lipid structural properties in meat batter containing oil bulking agents as pork backFat replacers. Meat batters were prepared with pork backFat (MB-PF) or with a combination of olive oil, sodium alginate, CaSO4, sodium pyrophosphate and dextrin (MB-A/D) or inulin (MB-A/I) as a Fat replacer. Proximate composition, pH, cooking loss (CL), colour and texture were evaluated. MB-A/D and MB-A/I both showed lower (P < 0.05) CL and a∗ values, higher (P < 0.05) L∗ and b∗ values, and higher (P < 0.05) hardness and chewiness. MB-A/I showed the highest hardness and chewiness. Enhancement of the β-sheet structure was observed in MB-A/D and MB-A/I, more so in MB-A/I. There was increased disorder in the oil acyl chains, which involve lipid–protein interactions, in both MB-A/D and MB-A/I. Structural characteristics in proteins and lipids may be associated with specific water and Fat Binding properties and textural characteristics of meat batters.
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konjac gel Fat analogue for use in meat products comparison with pork Fats
Food Hydrocolloids, 2012Co-Authors: Francisco Jimenezcolmenero, Ana M. Herrero, S Cofrades, F Fernandezmartin, L Rodriguezsalas, C RuizcapillasAbstract:Abstract The paper reports a study of the characteristics of konjac gel Fat analogue as compared to types of pork Fat for use in Fat reduction strategies for meat products. Various characteristics—colour, mechanical/rheological behaviour and thermal properties—of pork Fats (backFat-PBF and trimmed Fat-PTF) and konjac gel (KFG) with different physical structures (intact or ground to 4 and 8 mm) were studied. Pork Fat melting processes were evaluated by differential scanning calorimetry (DSC) at above- and below-zero temperature ranges with PBF and PTF always showing similar net results. KFG did not show any thermal event in the range from −40 to 100 °C except the freezing/melting of its constitutional water. While water and Fat Binding properties of pork Fats were affected by Fat type and structural disintegration (ranging between 0 and 77%), in all cases KFG presented excellent thermal water Binding (
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influence of emulsified olive oil stabilizing system used for pork backFat replacement in frankfurters
Food Research International, 2010Co-Authors: Francisco Jimenezcolmenero, Maria Teresa Solas, Ana M. Herrero, T Pintado, Claudia RuizcapillasAbstract:The purpose of this study was to evaluate the influence of emulsified olive oil stabilizing systems used for pork backFat replacement on frankfurter characteristics. The oil-in-water emulsions were stabilized with various protein systems formulated using sodium caseinate, soy protein isolate, meat protein and microbial transglutaminase. These emulsions presented excellent Fat and water Binding properties, with no noticeable release of exudate after heating. Penetration parameters differentiated several types of rheological behaviour in oil-in-water emulsions as affected by the emulsified olive oil stabilizing system. Generally frankfurters made with the different oil-in-water emulsions presented good water and Fat Binding properties, greater (P < 0.05) hardness, cohesiveness and chewiness and poorer (P < 0.05) adhesiveness than control (all pork Fat) frankfurters. Matrix morphological characteristics of frankfurters were affected by the type of oil-in-water emulsions used as non-meat ingredients. General acceptability scores of frankfurters prepared with the olive oil-in-water emulsions were similar to those of samples formulated with all pork Fat.
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low Fat frankfurters enriched with n 3 pufa and edible seaweed effects of olive oil and chilled storage on physicochemical sensory and microbial characteristics
Meat Science, 2009Co-Authors: I Lopezlopez, S Cofrades, Francisco JimenezcolmeneroAbstract:Abstract This article reports a study of the physicochemical, sensory and microbiological characteristics of low-Fat (10%) and n− 3 PUFA-enriched frankfurters as affected by addition of seaweed (5% Himanthalia elongata ), partial substitution (50%) of animal Fat by olive oil and chilled storage (41 days at 2 °C). The presence of seaweed improved water and Fat Binding properties, reduced ( P P n −3 PUFA. The effect of olive oil on those characteristics was less pronounced than that of seaweed. Replacing pork backFat with olive oil in frankfurters produced acceptable sensory characteristics, similar to control, while addition of seaweed resulted in less acceptable products, due mainly to the special flavour of the seaweed. Formulation and storage time affected the total viable count and lactic acid bacteria count. Frankfurters containing olive oil and seaweed had the highest total viable count from day 14 of storage, with lactic acid bacteria becoming the predominant microflora.
Guanghong Zhou - One of the best experts on this subject based on the ideXlab platform.
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effects of the sugarcane dietary fiber and pre emulsified sesame oil on low Fat meat batter physicochemical property texture and microstructure
Meat Science, 2016Co-Authors: Xinbo Zhuang, Zhuangli Kang, Xinglian Xu, Kai Wang, Guanghong ZhouAbstract:The purpose of this study was to evaluate the effects of sugarcane dietary fiber (SDF) and pre-emulsified sesame oil for pork Fat replacement on batter characteristics. Replacing pork Fat with SDF and pre-emulsified sesame oil significantly affected color, water- and Fat-Binding properties, texture, dynamic rheology, microstructure and sensory analysis. With SDF and pre-emulsified sesame oil, the batters had improved textures and gave good sensory scores. These batters containing SDF had reduced the cholesterol and Fat contents. With increasing levels of SDF, the batters had higher water- and Fat-Binding properties, improved texture (hardness, gumminess and chewiness), dynamic rheology and a more balanced nutritional composition. However, when the level of SDF reached 3%, the pores formed by SDF in batter were too large to hinder aggregation and the hardness of batter was unacceptable, which result the allover acceptability to be unsatisfactory. The sample 2% SDF had comparable overall acceptability to the control batter.
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effect of pre emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel
Food Research International, 2014Co-Authors: Yingying Zhao, Zhuangli Kang, Ke Li, Xinglian Xu, Guanghong ZhouAbstract:Abstract To explore novel methods for reducing the saturated Fatty acid content in meat products, pre-emulsified plant lipids prepared using pulsed ultrasound were used to replace animal Fat. Chicken breast myofibrillar protein (MP)–soybean oil emulsion composite gels (SMG) were prepared from 3% chicken breast MP with 27.5% soybean oil incorporated as pre-emulsification with 0.5% sodium caseinate (0.6 M NaCl and 50 mM phosphate solution, pH 6.25). One-factor-at-a-time experiments were carried out to investigate the effect of different ultrasound treatment times on the texture [rheology and texture profile analysis (TPA)], water- and Fat-Binding (WFB) capacities, and microstructural properties of SMG. Rheological tests showed that ultrasound-treated samples formed a more viscoelastic gel than the control. WFB and textural properties were also significantly improved by pulsed ultrasound ( P 72 °C and G″ 72 °C were highly correlated ( P
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evaluation of structural changes in raw and heated meat batters prepared with different lipids using raman spectroscopy
Food Research International, 2011Co-Authors: Junhua Shao, Yufeng Zou, Guanghong ZhouAbstract:Abstract Structural changes, textural properties, water- and Fat-Binding properties and their relationships in meat batters prepared with different lipids and with heating were studied by Raman spectroscopy. Results revealed that the meat batters prepared with soybean oil (SO) showed the lowest fluid losses, greatest ( P P P P > 0.05) difference was found in DB batters. A positive significant ( P P P
S Cofrades - One of the best experts on this subject based on the ideXlab platform.
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double emulsions to improve frankfurter lipid content impact of perilla oil and pork backFat
Journal of the Science of Food and Agriculture, 2016Co-Authors: Maria Freire, Maria Teresa Solas, S Cofrades, Ricard Bou, Francisco JimenezcolmeneroAbstract:BACKGROUND: The technology involving the use of water-in-oil-in-water double emulsions (DEs) offers an interesting approach to improve the Fat content of foods.With this aim, the effect on frankfurter properties of replacing pork backFat with two different DEs prepared using perilla oil and pork backFat as lipid phases was assessed. This strategy was compared with straightforward addition of the lipid source and addition by means of an oil-in-water (O/W) emulsion. RESULTS: As compared with all-pork-Fat frankfurters, the ones with perilla oil had a higher proportion of n-3 polyunsaturated Fatty acids. Reduced-Fat frankfurters had similar water- and Fat-Binding properties irrespective of the lipid source or the technological strategy used to incorporate it. Moreover, the oil source but not its mode of incorporation determined the oxidation levels of frankfurters. In reduced-Fat samples, except in the case of frankfurters formulated with a perilla oil-in-water emulsion, hardness was unaffected either by the type of Fat or by its mode of incorporation. The replacement of pork backFat by perilla oil reduced the overall acceptability of products when perilla oil was added by means of the O/W emulsion and DE approaches.
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konjac gel Fat analogue for use in meat products comparison with pork Fats
Food Hydrocolloids, 2012Co-Authors: Francisco Jimenezcolmenero, Ana M. Herrero, S Cofrades, F Fernandezmartin, L Rodriguezsalas, C RuizcapillasAbstract:Abstract The paper reports a study of the characteristics of konjac gel Fat analogue as compared to types of pork Fat for use in Fat reduction strategies for meat products. Various characteristics—colour, mechanical/rheological behaviour and thermal properties—of pork Fats (backFat-PBF and trimmed Fat-PTF) and konjac gel (KFG) with different physical structures (intact or ground to 4 and 8 mm) were studied. Pork Fat melting processes were evaluated by differential scanning calorimetry (DSC) at above- and below-zero temperature ranges with PBF and PTF always showing similar net results. KFG did not show any thermal event in the range from −40 to 100 °C except the freezing/melting of its constitutional water. While water and Fat Binding properties of pork Fats were affected by Fat type and structural disintegration (ranging between 0 and 77%), in all cases KFG presented excellent thermal water Binding (
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low Fat frankfurters enriched with n 3 pufa and edible seaweed effects of olive oil and chilled storage on physicochemical sensory and microbial characteristics
Meat Science, 2009Co-Authors: I Lopezlopez, S Cofrades, Francisco JimenezcolmeneroAbstract:Abstract This article reports a study of the physicochemical, sensory and microbiological characteristics of low-Fat (10%) and n− 3 PUFA-enriched frankfurters as affected by addition of seaweed (5% Himanthalia elongata ), partial substitution (50%) of animal Fat by olive oil and chilled storage (41 days at 2 °C). The presence of seaweed improved water and Fat Binding properties, reduced ( P P n −3 PUFA. The effect of olive oil on those characteristics was less pronounced than that of seaweed. Replacing pork backFat with olive oil in frankfurters produced acceptable sensory characteristics, similar to control, while addition of seaweed resulted in less acceptable products, due mainly to the special flavour of the seaweed. Formulation and storage time affected the total viable count and lactic acid bacteria count. Frankfurters containing olive oil and seaweed had the highest total viable count from day 14 of storage, with lactic acid bacteria becoming the predominant microflora.
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characteristics of meat batters with added native and preheated deFatted walnut
Food Chemistry, 2008Co-Authors: S Cofrades, A Serrano, Josune Ayo, Jose Luis Carballo, Francisco JimenezcolmeneroAbstract:Effects of incorporation of native and preheated deFatted walnut on the physicochemical, emulsifying and rheological properties of meat batters, as affected by final heating temperature were investigated. Replacing meat protein with native deFatted walnut in meat product formulations reduced (P < 0.05) gel strength and emulsifying properties and hence the firmness and stability of meat batters but enhanced water- and Fat-Binding properties and hence the yield of a processed meat product. However, incorporation of preheated deFatted walnut, in addition to improving (P < 0.05) water- and Fat-Binding properties during thermal treatment, improved the gelling ability of myofibrillar proteins, probably because the preheating of the deFatted walnut promoted interactions between walnut proteins and muscle proteins.
Ana M. Herrero - One of the best experts on this subject based on the ideXlab platform.
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oil bulking agents based on polysaccharide gels in meat batters a raman spectroscopic study
Food Chemistry, 2013Co-Authors: Claudia Ruizcapillas, Francisco Jimenezcolmenero, Pedro Carmona, Ana M. HerreroAbstract:A Raman spectroscopic study was performed to determine protein and lipid structural properties in meat batter containing oil bulking agents as pork backFat replacers. Meat batters were prepared with pork backFat (MB-PF) or with a combination of olive oil, sodium alginate, CaSO4, sodium pyrophosphate and dextrin (MB-A/D) or inulin (MB-A/I) as a Fat replacer. Proximate composition, pH, cooking loss (CL), colour and texture were evaluated. MB-A/D and MB-A/I both showed lower (P < 0.05) CL and a∗ values, higher (P < 0.05) L∗ and b∗ values, and higher (P < 0.05) hardness and chewiness. MB-A/I showed the highest hardness and chewiness. Enhancement of the β-sheet structure was observed in MB-A/D and MB-A/I, more so in MB-A/I. There was increased disorder in the oil acyl chains, which involve lipid–protein interactions, in both MB-A/D and MB-A/I. Structural characteristics in proteins and lipids may be associated with specific water and Fat Binding properties and textural characteristics of meat batters.
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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.
Food chemistry, 2013Co-Authors: Susana Cofrades, I. Antoniou, Maria Teresa Solas, Ana M. Herrero, Francisco Jiménez-colmeneroAbstract:The aim of this paper was to prepare and characterise multiple emulsions and assess their utility as pork backFat replacers in meat gel/emulsion model systems. In order to improve the Fat content (in quantitative and qualitative terms) pork backFat was replaced by a water-in-oil-in-water emulsion (W1/O/W2) prepared with olive oil (as lipid phase), polyglycerol ester of polyricinoleic acid (PGPR) as a lipophilic emulsifier, and sodium caseinate (SC) and whey protein concentrate (WP) as hydrophilic emulsifiers. The emulsion properties (particle size and distribution, stability, microstructure) and meat model system characteristics (composition, texture, Fat and water Binding properties, and colour) of the W1/O/W2, as affected by reformulation, were evaluated. Multiple emulsions showed a well-defined monomodal distribution. Freshly prepared multiple emulsions showed good thermal stability (better using SC) with no creaming. The meat systems had good water and Fat Binding properties irrespective of formulation. The effect on texture by replacement of pork backFat by W1/O/W2 emulsions generally depends on the type of double emulsion (associated with the hydrophilic emulsifier used in its formulation) and the Fat level in the meat system.
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konjac gel Fat analogue for use in meat products comparison with pork Fats
Food Hydrocolloids, 2012Co-Authors: Francisco Jimenezcolmenero, Ana M. Herrero, S Cofrades, F Fernandezmartin, L Rodriguezsalas, C RuizcapillasAbstract:Abstract The paper reports a study of the characteristics of konjac gel Fat analogue as compared to types of pork Fat for use in Fat reduction strategies for meat products. Various characteristics—colour, mechanical/rheological behaviour and thermal properties—of pork Fats (backFat-PBF and trimmed Fat-PTF) and konjac gel (KFG) with different physical structures (intact or ground to 4 and 8 mm) were studied. Pork Fat melting processes were evaluated by differential scanning calorimetry (DSC) at above- and below-zero temperature ranges with PBF and PTF always showing similar net results. KFG did not show any thermal event in the range from −40 to 100 °C except the freezing/melting of its constitutional water. While water and Fat Binding properties of pork Fats were affected by Fat type and structural disintegration (ranging between 0 and 77%), in all cases KFG presented excellent thermal water Binding (
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influence of emulsified olive oil stabilizing system used for pork backFat replacement in frankfurters
Food Research International, 2010Co-Authors: Francisco Jimenezcolmenero, Maria Teresa Solas, Ana M. Herrero, T Pintado, Claudia RuizcapillasAbstract:The purpose of this study was to evaluate the influence of emulsified olive oil stabilizing systems used for pork backFat replacement on frankfurter characteristics. The oil-in-water emulsions were stabilized with various protein systems formulated using sodium caseinate, soy protein isolate, meat protein and microbial transglutaminase. These emulsions presented excellent Fat and water Binding properties, with no noticeable release of exudate after heating. Penetration parameters differentiated several types of rheological behaviour in oil-in-water emulsions as affected by the emulsified olive oil stabilizing system. Generally frankfurters made with the different oil-in-water emulsions presented good water and Fat Binding properties, greater (P < 0.05) hardness, cohesiveness and chewiness and poorer (P < 0.05) adhesiveness than control (all pork Fat) frankfurters. Matrix morphological characteristics of frankfurters were affected by the type of oil-in-water emulsions used as non-meat ingredients. General acceptability scores of frankfurters prepared with the olive oil-in-water emulsions were similar to those of samples formulated with all pork Fat.
Maria Teresa Solas - One of the best experts on this subject based on the ideXlab platform.
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double emulsions to improve frankfurter lipid content impact of perilla oil and pork backFat
Journal of the Science of Food and Agriculture, 2016Co-Authors: Maria Freire, Maria Teresa Solas, S Cofrades, Ricard Bou, Francisco JimenezcolmeneroAbstract:BACKGROUND: The technology involving the use of water-in-oil-in-water double emulsions (DEs) offers an interesting approach to improve the Fat content of foods.With this aim, the effect on frankfurter properties of replacing pork backFat with two different DEs prepared using perilla oil and pork backFat as lipid phases was assessed. This strategy was compared with straightforward addition of the lipid source and addition by means of an oil-in-water (O/W) emulsion. RESULTS: As compared with all-pork-Fat frankfurters, the ones with perilla oil had a higher proportion of n-3 polyunsaturated Fatty acids. Reduced-Fat frankfurters had similar water- and Fat-Binding properties irrespective of the lipid source or the technological strategy used to incorporate it. Moreover, the oil source but not its mode of incorporation determined the oxidation levels of frankfurters. In reduced-Fat samples, except in the case of frankfurters formulated with a perilla oil-in-water emulsion, hardness was unaffected either by the type of Fat or by its mode of incorporation. The replacement of pork backFat by perilla oil reduced the overall acceptability of products when perilla oil was added by means of the O/W emulsion and DE approaches.
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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems.
Food chemistry, 2013Co-Authors: Susana Cofrades, I. Antoniou, Maria Teresa Solas, Ana M. Herrero, Francisco Jiménez-colmeneroAbstract:The aim of this paper was to prepare and characterise multiple emulsions and assess their utility as pork backFat replacers in meat gel/emulsion model systems. In order to improve the Fat content (in quantitative and qualitative terms) pork backFat was replaced by a water-in-oil-in-water emulsion (W1/O/W2) prepared with olive oil (as lipid phase), polyglycerol ester of polyricinoleic acid (PGPR) as a lipophilic emulsifier, and sodium caseinate (SC) and whey protein concentrate (WP) as hydrophilic emulsifiers. The emulsion properties (particle size and distribution, stability, microstructure) and meat model system characteristics (composition, texture, Fat and water Binding properties, and colour) of the W1/O/W2, as affected by reformulation, were evaluated. Multiple emulsions showed a well-defined monomodal distribution. Freshly prepared multiple emulsions showed good thermal stability (better using SC) with no creaming. The meat systems had good water and Fat Binding properties irrespective of formulation. The effect on texture by replacement of pork backFat by W1/O/W2 emulsions generally depends on the type of double emulsion (associated with the hydrophilic emulsifier used in its formulation) and the Fat level in the meat system.
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influence of emulsified olive oil stabilizing system used for pork backFat replacement in frankfurters
Food Research International, 2010Co-Authors: Francisco Jimenezcolmenero, Maria Teresa Solas, Ana M. Herrero, T Pintado, Claudia RuizcapillasAbstract:The purpose of this study was to evaluate the influence of emulsified olive oil stabilizing systems used for pork backFat replacement on frankfurter characteristics. The oil-in-water emulsions were stabilized with various protein systems formulated using sodium caseinate, soy protein isolate, meat protein and microbial transglutaminase. These emulsions presented excellent Fat and water Binding properties, with no noticeable release of exudate after heating. Penetration parameters differentiated several types of rheological behaviour in oil-in-water emulsions as affected by the emulsified olive oil stabilizing system. Generally frankfurters made with the different oil-in-water emulsions presented good water and Fat Binding properties, greater (P < 0.05) hardness, cohesiveness and chewiness and poorer (P < 0.05) adhesiveness than control (all pork Fat) frankfurters. Matrix morphological characteristics of frankfurters were affected by the type of oil-in-water emulsions used as non-meat ingredients. General acceptability scores of frankfurters prepared with the olive oil-in-water emulsions were similar to those of samples formulated with all pork Fat.
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high pressure processing of meat batters with added walnuts
International Journal of Food Science and Technology, 2005Co-Authors: Josune Ayo, Maria Teresa Solas, Jose Luis Carballo, Francisco JimenezcolmeneroAbstract:Summary Various model systems were designed in order to analyse the way in which addition of different levels of walnut (0, 10, 20%) and processing by high pressure (HPP) (400 MPa for 10 min at 10 °C) influenced the physico-chemical properties of cooked (70 °C for 30 min) meat batters. The addition of walnut increased the Fat level and decreased the moisture content in the meat batters. All of the meat batters exhibited good water and Fat Binding properties. The hardness, cohesiveness, springiness and chewiness of cooked products were reduced by addition of walnut but were unaffected by HPP. Incorporation of nuts in meat products can potentially be used to confer cardiac health benefits.