320: Functionality of Upcycled Carrot Pomace as a Nutritional and Sustainable Additive in the Development of Beef Patties

Introduction

Carrot pomace is a byproduct of carrot juice processing that is commonly regarded as a waste product. Carrot pomace boasts high moisture, fiber, and beta-carotene content which can enhance beef patties nutritional content when utilized as an additive. Repurposing nutrient-rich byproducts like carrot pomace offers a sustainable solution, transforming waste into valuable ingredients. This study navigates the functionality of freeze dried and wet carrot pomace inclusions on the physical and chemical properties of beef patties. Carrot pomace-enriched samples were evaluated against traditional all-beef counterparts to determine their performance in Texture Profile Analysis (TPA) and their ability to retain moisture and fat during cooking.

Methods

This study utilized the development of five different beef patty formulations. Three formulations utilized carrot pomace, two with wet pomace and one with freeze dried pomace. Two full beef formulations were created to cross analyze properties, one 90/10%, and one 80/20% (lean/fat%). Patties were cooked on a grill press to an internal temperature of 71°C (160°F) and evaluated for cooking loss, and texture profile analysis (TPA). Moisture, fat loss, and solids of raw/cooked samples was determined by a CEM Smart 6 paired with an Oracle NMR rapid analyzer.

Results

No significant differences were observed in Texture Profile Analysis (TPA) values or fat retention between carrot pomace-enriched patties and traditional all-beef formulations. Both wet and freeze-dried carrot pomace inclusions demonstrated comparable performance to the 90/10% and 80/20% lean-to-fat formulations, indicating that the addition of carrot pomace does not adversely impact the physical or chemical properties of the beef patties. Carrot pomace-enriched samples exhibited comparable or enhanced moisture retention, suggesting potential improvements in juiciness and overall quality.

Significance

Incorporating carrot pomace into beef patties offers a sustainable approach to food production by repurposing nutrient-rich byproducts while enhancing the patty's dietary fiber and antioxidant content.

Authors: Griffin M. Prough, Jack M. Madden, Amy Lammert, Samir Amin