A Cornell University study has found that apple pomace—the skins, seeds, cores, and pulp left over after apple processing—can be used in commercial beef meatballs at levels up to 20% without changing the aroma, taste, texture, or overall preference of the product. In tests with more than 100 untrained tasters, meatballs containing the apple-derived powder were rated as equivalent to those without it.

The study, published on September 12 in the Journal of Food Science and Nutrition, notes that apple pomace is a rich source of fiber and bioactive compounds. Researchers also found that the addition of apple pomace provided an antioxidant effect, which contributed to a longer shelf life for the food products.

This development offers a new use for over 4 million tons of apple byproducts that are typically used as animal feed, compost, or disposed of in landfills each year. The research highlights a potential way to add value to what was previously considered waste.

Source: Cornell University

Source Type: College

Source Location: Ithaca

Ithaca, NY

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