ArticleFood science & nutrition2025
Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple (
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Optimization of Juice- and Poultry-Industry By-Product Incorporation in Cooked Sausage Formulations Using Response Surface Methodology.Foods (Basel, Switzerland) · 2026Article
- Utilizing Apple Pomace in Meat Products: A Systematic Review and Meta-Analysis.Foods (Basel, Switzerland) · 2026Review
- Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple (Food science & nutrition · 2025Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
introductionApple pomace (AP), a byproduct of apple processing, generates over 4 million tons of global waste annually. Its high moisture content and organic load pose environmental concerns, while disposal imposes financial costs. However, AP is rich in dietary fiber, antioxidants, and micronutrients, offering potential as a functional ingredient to enhance the nutritional quality of food products. This study evaluated the feasibility of incorporating freeze-dried AP into beef meatballs at two levels (10% and 20%
methodsPomace from three apple varieties-Cortland, Empire, and Red Delicious-was freeze-dried for 24 h and analyzed for polyphenol and fiber content. The rehydrated pomace was then added to 80% lean beef at 10% and 20% inclusion rates. Meatballs were evaluated for texture, color, and proximate composition. A sensory panel of 104 untrained consumers assessed aroma, texture, taste, and overall preference. Data were analyzed using Friedman's two-way analysis.
resultsNo significant differences ( SIGNIFICANCE: Results support the feasibility of incorporating up to 20% apple pomace into meat products without compromising sensory acceptability. AP offers a high-fiber, sustainable ingredient option for value-added meat applications. Future studies should explore broader applications and potential health benefits.
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