Cornell University researchers have discovered a novel way to incorporate apple byproducts into meatballs, boosting fiber content and shelf life while reducing food waste and providing a new revenue stream for apple producers.
Cornell University researchers have uncovered an innovative way to repurpose apple byproducts, transforming them into a nutritious ingredient for meatballs that could potentially revolutionize food manufacturing while reducing waste.
Every year, over 4 million tons of apple waste, including skins, seeds, cores and pulp, are typically discarded as animal feed, compost or landfill material.
A new study published in the Journal of Food Science and Nutrition reveals that these byproducts, known as pomace, when freeze-dried and milled into a fine powder, can be integrated into commercial beef meatballs at up to 20% without negatively impacting consumer preference.
During sensory tests with over 100 untrained panelists, meatballs containing apple pomace were found to be indistinguishable in aroma, taste, texture and overall appeal from those made with only meat.
“It’s a great source of fiber and bioactives,” corresponding author Elad Tako, an associate professor of food science in the College of Agriculture and Life Sciences, said in a news release. “But as an ingredient, it also has an antioxidant effect and contributes to a longer shelf life for food products.”
This innovative approach offers numerous benefits.
By repurposing pomace in this manner, apple and cider producers could tap into a new revenue stream, significantly cutting down on disposal costs and methane emissions from landfills.
This practical solution also aligns with the growing consumer demand for more natural and nutrient-rich food products, providing a boost in dietary fiber and a modest reduction in animal protein content without altering the eating experience.
The research team conducted the study under realistic commercial conditions by purchasing Cortland, Empire and Red Delicious apples at wholesale and pressing them at a commercial juice press. They then freeze-dried the leftover pomace for 48 hours, milled it into a consistent particle size, rehydrated it and blended it into 80% lean ground beef at 10% and 20% inclusion rates.
Though the 20% pomace formulations did exhibit a slight drop in cooking yield and a modest shift in internal color, the sensory panel results indicated that consumers are likely to accept these minor changes.
For apple juice and cider makers, who face significant costs related to the transport and disposal of pomace — estimated to account for 25-30% of the total fruit mass — the ability to convert this byproduct into a shelf-stable, marketable ingredient could be especially appealing.
“If adopted, it’s a win-win-win,” Tako added. “It could mean more natural, better-for-you products for meat companies and the people who care about getting enough protein and other nutrients but also provide a new income stream for apple and cider producers.”
Source: Cornell University