Acta Scientiarum Polonorum Technologia Alimentaria

This review provides a comprehensive overview of apple pomace, an agricultural by-product, as a functional fortifying ingredient in various meat products. Scientific articles published in English between 2000 and 2024 were sourced from databases including Google Scholar, Scopus, Web of Science, and ResearchGate. The findings were synthesized and summarised in a table. This review examines different methods of in­corporating apple pomace into meat products and evaluates its effects on their physical, chemical, textural, color, sensory, and microbiological properties. The evidence highlights the potential of apple pomace in meat processing due to its favorable nutritional profile, high levels of antioxidant compounds, and environmental sustainability. Fortification with apple pomace was shown to enhance techno-functional attributes such as water-holding capacity and emulsion stability, while also improving textural and color characteristics. Given its rich dietary fiber content and natural antioxidant properties, apple pomace and its bioactive compounds hold promise for future application in meat product development. Overall, apple pomace presents a valuable opportunity to improve the nutritional quality and sustainability of meat products, offering both functional and economic benefits to the meat industry.