Listed in Table 1, are the several fruits and meat cuts that were studied. Meat cuts were selected to cover different parts of the animal, and to represent various fat contents (USDA Handbook 8, 2005). Samples were procured from local grocery store (Giant Eagle, Columbus, OH) and refrigerated until used. Except in the case of chicken fat, all meat cuts were trimmed to separate lean from fat to ensure that only the conductivity of lean was measured.