Utilizing Apple Pomace in Meat Products: A Systematic Review and Meta-Analysis

Area of Science:

• Food Science and Technology
• Nutritional Science
• Sustainable Food Systems

Background:

• Apple pomace (AP) is a sustainable byproduct rich in dietary fiber and polyphenols.
• AP has potential as a functional ingredient in food systems, particularly meat products.
• Optimizing AP inclusion is crucial for balancing technological and consumer acceptance factors.

Purpose of the Study:

• To systematically review and meta-analyze the impact of apple pomace (AP) on meat product quality.
• To quantify the effects of AP on key parameters like dietary fiber, pH, and color.
• To provide evidence-based recommendations for AP inclusion levels in meat product development.

Main Methods:

• Systematic review of 69 articles and meta-analysis of 17 experimental studies.
• Random-effects model (Inverse Variance method) used for calculating mean differences (MD) and 95% confidence intervals (CI).
• Analysis of AP's impact on total dietary fiber, pH, and color parameters (L*, a*, b*).

Main Results:

• AP significantly increased total dietary fiber (MD = 1.84; p < 0.00001) and reduced pH (MD = -0.18; p < 0.00001).
• AP significantly decreased redness (a*) (MD = -1.47; p < 0.005) but did not significantly affect lightness (L*) or yellowness (b*).
• Inclusion levels exceeding 10% may increase variability and negatively affect redness and acidity.

Conclusions:

• Apple pomace is a promising functional ingredient for creating sustainable, fiber-enriched meat products.
• Careful optimization of AP inclusion levels is necessary to avoid adverse effects on meat color and acidity.
• Further research may be needed to fully understand the long-term effects and consumer acceptance of AP in meat products.