康奈尔科学家创造肉丸 高达20%的苹果蛋白质, 改善营养和可持续性 而不改变口味。 Cornell scientists create meatballs with up to 20% apple pomace, improving nutrition and sustainability without changing taste.

康奈尔大学的研究人员正在开发肉丸,以冷冻的苹果蛋白取代最多20%的土牛肉,这是果汁和苹果生产的副产品。 Cornell University researchers are developing meatballs that replace up to 20% of ground beef with freeze-dried apple pomace, a byproduct of juice and cider production. 循环循环的成分增强纤维,增加天然抗氧化剂,延长储存期,并减少食物浪费和甲烷排放。 The upcycled ingredient boosts fiber, adds natural antioxidants, extends shelf life, and reduces food waste and methane emissions. 与传统肉丸相比,在口味或质地上与传统肉丸没有显著差异。 Taste tests with over 100 people found no significant difference in flavor or texture compared to traditional meatballs. 这一创新可以在牛肉价格上涨的情况下降低成本,并支持可持续的粮食系统,尽管规模的扩大需要改革加工系统,以确保食品品级供应的一贯性。 The innovation could lower costs amid rising beef prices and support sustainable food systems, though scaling requires overhauling processing systems to ensure consistent food-grade pomace supply.