# Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage
## 1 Introduction  
In the European food industry, the implementation of sustainable production and processing methods, referred to as \"less waste\" or \"zero waste,\" is increasingly evident [1; 2; 3]. These changes in food production and consumption patterns stem from climate policy and environmental concerns related to excessive food raw material production [4; 5; 6; 7; 8]. In response to the challenges of promoting a sustainable food production and consumption strategy, research is being conducted to improve the management of waste products from the fruit and vegetable industry by incorporating them into meat products [9]. Most by-products from plant food processing consist of parts not utilized in producing juices, pulps, or jams, such as pomace, peels, and fruit pits [9; 10]. These by-products constitute approximately 10-35% of the mass of processed plant raw material, with pomace from traditional fruit pressing averaging 20% to 25% of the raw material mass [10]. Since fruit and vegetable pomace is a source of many bioactive compounds, it is reasonable to use it to enrich food with these valuable ingredients [11; 12]. Review articles comprehensively describe the latest trends in managing pomace from plant raw materials for food production. The most promising applications for these by-products include products made from fruits, vegetables, cereals, and milk, as well as sweets and snacks. Additionally, pomace can enhance some quality attributes of meat products [11; 12]. Strategies for using fruit and vegetable pomace in meat processing aim to increase the health value of meat products and extend their shelf life. Pomace has been successfully incorporated into minced meat products such as patties, burgers, and sausages [12; 13; 14; 15; 16]. In meat products, pomace is typically used in dried form or as water or alcohol extracts [17; 18; 19; 16]. This is due to the high water content in these waste products, which makes them unstable. Therefore, pomace is often subjected to \"valorization,\" which may involve the extraction of bioactive components [12]. One of the fruits with significant health benefits is the black chokeberry (_Aronia melanocarpa_). Originally introduced to Europe from North America, black chokeberry bushes are relatively easy to cultivate on the continent [20]. Poland is one of the top producers of black chokeberries in Europe [21]. The health benefits of consuming _Aronia melanocarpa_ fruits are widely documented, including antioxidant, hypoglycemic, hypolipidemic, hepatoprotective, cardioprotective, and antimutagenic effects [22]. Due to their tart taste, black chokeberry fruits are rarely eaten fresh and are primarily processed [23; 24; 20]. When black chokeberry fruit is processed into juice, pomace is obtained as a by-product. This pomace is rich in health-beneficial components, including polyphenols, anthocyanins, and dietary fiber [23; 24; 22; 25]. Comparative studies of fourteen chokeberry products--including fruits, dried fruits, juices, jams, syrups, and pomace--showed that pomace contained the highest total levels of polyphenols and anthocyanins [26]. Polyphenolic compounds in chokeberry pomace have demonstrated antioxidant and antibacterial effects in ground meat products [14]. However, studies [24] indicate that chokeberry pomace should be regarded as a heterogeneous raw material. For example, processing should consider separating the seeds, which are a valuable source of fat, protein and minerals. Raw chokeberry pomace is highly perishable and requires rapid processing or freezing. This has led researchers to develop various methods of chokeberry pomace valorization in order to expand the possibilities of using this by-product. The term valorization refers to increasing the availability and functionality of specific components found in pomace,e.g., antioxidants and dyes. The main strategies for valorization include drying, freeze-drying, and the extraction of bioactive compounds.