Overview

• Sensory panels of more than 100 untrained tasters found no significant differences in aroma, taste, texture or overall preference versus all-meat controls.
• Researchers pressed Cortland, Empire and Red Delicious apples, freeze-dried pomace for 48 hours, milled it, rehydrated it and blended it into 80% lean ground beef at 10% and 20% inclusion.
• The 20% formulation reduced cooking yield and shifted internal color, potential concerns for manufacturers meeting specification standards.
• The ingredient adds fiber, pectin, polyphenols and micronutrients and exhibits antioxidant effects that may extend shelf life.
• Turning a 25–30% byproduct of apple processing into a shelf-stable ingredient could cut disposal costs, lower landfill methane and offer new revenue for regional producers.