{"id":29649,"date":"2025-09-19T14:41:55","date_gmt":"2025-09-19T14:41:55","guid":{"rendered":"https:\/\/www.tun.com\/home\/?p=29649"},"modified":"2025-09-19T14:42:20","modified_gmt":"2025-09-19T14:42:20","slug":"cornell-researchers-transform-apple-waste-into-nutritious-meatballs","status":"publish","type":"post","link":"https:\/\/www.tun.com\/home\/cornell-researchers-transform-apple-waste-into-nutritious-meatballs\/","title":{"rendered":"Cornell Researchers Transform Apple Waste Into Nutritious Meatballs"},"content":{"rendered":"\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-uagb-blockquote uagb-block-e7eb3fc3 uagb-blockquote__skin-border uagb-blockquote__stack-img-none\"><blockquote class=\"uagb-blockquote\"><div class=\"uagb-blockquote__content\">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.<\/div><footer><div class=\"uagb-blockquote__author-wrap uagb-blockquote__author-at-left\"><\/div><\/footer><\/blockquote><\/div>\n\n\n\n<div class=\"wp-block-group is-content-justification-space-between is-nowrap is-layout-flex wp-container-core-group-is-layout-b0ffac9c wp-block-group-is-layout-flex\"><div style=\"font-size:16px\" class=\"has-text-align-left wp-block-post-author\"><div class=\"wp-block-post-author__content\"><p class=\"wp-block-post-author__name\">The University Network<\/p><\/div><\/div>\n\n\n<div class=\"wp-block-uagb-social-share uagb-social-share__outer-wrap uagb-social-share__layout-horizontal uagb-block-ee584a31\">\n<div class=\"wp-block-uagb-social-share-child uagb-ss-repeater uagb-ss__wrapper uagb-block-ec619ce7\"><span class=\"uagb-ss__link\" data-href=\"https:\/\/www.facebook.com\/sharer.php?u=\" tabindex=\"0\" role=\"button\" aria-label=\"facebook\"><span class=\"uagb-ss__source-wrap\"><span class=\"uagb-ss__source-icon\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 512 512\"><path d=\"M504 256C504 119 393 8 256 8S8 119 8 256c0 123.8 90.69 226.4 209.3 245V327.7h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.28c-30.8 0-40.41 19.12-40.41 38.73V256h68.78l-11 71.69h-57.78V501C413.3 482.4 504 379.8 504 256z\"><\/path><\/svg><\/span><\/span><\/span><\/div>\n\n\n\n<div class=\"wp-block-uagb-social-share-child uagb-ss-repeater uagb-ss__wrapper uagb-block-32d99934\"><span class=\"uagb-ss__link\" data-href=\"https:\/\/twitter.com\/share?url=\" tabindex=\"0\" role=\"button\" aria-label=\"twitter\"><span class=\"uagb-ss__source-wrap\"><span class=\"uagb-ss__source-icon\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 512 512\"><path d=\"M389.2 48h70.6L305.6 224.2 487 464H345L233.7 318.6 106.5 464H35.8L200.7 275.5 26.8 48H172.4L272.9 180.9 389.2 48zM364.4 421.8h39.1L151.1 88h-42L364.4 421.8z\"><\/path><\/svg><\/span><\/span><\/span><\/div>\n\n\n\n<div class=\"wp-block-uagb-social-share-child uagb-ss-repeater uagb-ss__wrapper uagb-block-1d136f14\"><span class=\"uagb-ss__link\" data-href=\"https:\/\/www.linkedin.com\/shareArticle?url=\" tabindex=\"0\" role=\"button\" aria-label=\"linkedin\"><span class=\"uagb-ss__source-wrap\"><span class=\"uagb-ss__source-icon\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 448 512\"><path d=\"M416 32H31.9C14.3 32 0 46.5 0 64.3v383.4C0 465.5 14.3 480 31.9 480H416c17.6 0 32-14.5 32-32.3V64.3c0-17.8-14.4-32.3-32-32.3zM135.4 416H69V202.2h66.5V416zm-33.2-243c-21.3 0-38.5-17.3-38.5-38.5S80.9 96 102.2 96c21.2 0 38.5 17.3 38.5 38.5 0 21.3-17.2 38.5-38.5 38.5zm282.1 243h-66.4V312c0-24.8-.5-56.7-34.5-56.7-34.6 0-39.9 27-39.9 54.9V416h-66.4V202.2h63.7v29.2h.9c8.9-16.8 30.6-34.5 62.9-34.5 67.2 0 79.7 44.3 79.7 101.9V416z\"><\/path><\/svg><\/span><\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A new study <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.70955\" target=\"_blank\" rel=\"noopener\" title=\"\">published<\/a> 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;It\u2019s a great source of fiber and bioactives,&#8221; corresponding author Elad Tako, an associate professor of food science in the College of Agriculture and Life Sciences, said in a news release. &#8220;But as an ingredient, it also has an antioxidant effect and contributes to a longer shelf life for food products.&#8221;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This innovative approach offers numerous benefits. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For apple juice and cider makers, who face significant costs related to the transport and disposal of pomace \u2014 estimated to account for 25-30% of the total fruit mass \u2014 the ability to convert this byproduct into a shelf-stable, marketable ingredient could be especially appealing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;If adopted, it\u2019s a win-win-win,&#8221; Tako added. &#8220;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.&#8221;<\/p>\n\n\n\n<div style=\"height:11px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Source:<\/strong> <a href=\"https:\/\/news.cornell.edu\/stories\/2025\/09\/turning-apple-waste-profit-and-protein\" target=\"_blank\" rel=\"noopener\" title=\"\">Cornell University<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"single-no-separators","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[30,10],"tags":[208],"class_list":["post-29649","post","type-post","status-publish","format-standard","hentry","category-food-nutrition","category-sustainability","tag-cornell-university"],"acf":[],"aioseo_notices":[],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false},"uagb_author_info":{"display_name":"The University Network","author_link":"https:\/\/www.tun.com\/home\/author\/funky_junkie\/"},"uagb_comment_info":0,"uagb_excerpt":"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. 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