Apple pomace, a by-product of apple processing, is produced in excess of 4 million tons annually worldwide, often ending up in landfills and raising sustainability concerns. However, this by-product is rich in dietary fibre and antioxidants, which have been shown to benefit gut health in in vivo studies using apple pomace. This makes apple pomace an ideal functional ingredient to potentially reduce meat consumption while enhancing consumer health.

In this study, three apple varieties—Cortland, Empire, and Red Delicious—were processed on a small scale to produce cider and apple pomace. The pomace was freeze-dried over 24 hours, and then rehydrated and incorporated into beef meatballs (80% lean meat). These meatballs were cooked to an internal temperature of over 160°F. For the sensory test, 104 panelists evaluated three types of meatballs: a control (no apple pomace), and meatballs with 10% and 20% apple pomace inclusion. Participants rated the aroma, texture, taste, and overall preference. Additionally, the samples underwent proximate, texture, colour, and yield analyses.

A chemical analysis of the apple pomace revealed the presence of polyphenolic compounds like flavanols and caffeic acid. The sensory analysis showed no significant differences (p>0.05) in preference and liking between the groups. Objective analyses also found no significant differences (p>0.05) in texture profile or external colorimetric analysis among the meatball samples.

This study uniquely demonstrates the process of freeze-drying, rehydration, and incorporation of apple pomace into meatballs, highlighting that it does not significantly affect the product's texture, taste, or aroma. The data suggest that consumers may accept a substantial amount of apple pomace in meat products. Further research should explore the nutritional benefits and functional properties of freeze-dried apple pomace as an upcycled ingredient, and its potential applications in a broader range of food products.