Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple ( <scp> <i>Malus domestica</i> </scp> ) Pomace
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.
Authors
- Elad Tako (ORCID: https://orcid.org/0000-0002-7856-5197)
- Peter R. Gracey (ORCID: https://orcid.org/0009-0008-6566-5755)
- Olga I. Padilla‐Zakour (ORCID: https://orcid.org/0000-0001-8749-1890)
Institutions
- Cornell University (US)
Publication Details
- Journal
- Food Science & Nutrition
- Published
- 2025-09-01
- DOI
- https://doi.org/10.1002/fsn3.70955
- Citations
- 1
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 1.19
Funders
- US-UK Fulbright Commission