Preoperative and early postoperative neutrophil-to-lymphocyte ratio for predicting delirium after laparoscopic gynecologic surgery in elderly women: a retrospective cohort study with an outcome-matche

Processed meats are meat products treated by techniques such as smoking, salting, and curing to improve product quality and storage stability. Consumption of processed meat products is gradually increasing due to consumers' demand for taste, flavor, texture, nutrition, and ready‐to‐eat convenience. There is also an increasing predisposition toward healthier eating habits. This prompts consumers to seek new healthy food options, especially products with beneficial nutritional and functional properties. Natural plant‐derived ingredients are gaining attention in meat processing and are used to improve quality and create clean‐label formulations. husk, with its high fiber content, is particularly suited for these applications. The seed husks are known as psyllium or isabgol, and contain a significant amount of soluble and insoluble fiber. Psyllium is used in food for two purposes: as a dietary fiber enhancer and as a hydrocolloid additive. It provides functional benefits when added to food formulations by increasing viscosity, water absorption, and solubility. The gel‐forming ability of psyllium husk makes it a useful texture‐improving agent in various foods. In the meat matrix, psyllium enhances thickness, emulsion stability, fat and water retention, and the product's textural quality., Myofibrillar protein emulsions exhibit improved emulsifying capacity and oxidative stability under low‐salt conditions with the incorporation of husk. The shelf life of meat products can also be extended by adding psyllium and other dietary fibers.