Apple and grape pomace are byproducts of juice, cider, and wine production, with millions of tons generated annually. Often discarded in landfills or used as animal feed, these waste streams contribute to environmental concerns, including greenhouse gas emissions from anaerobic digestion. Rich in dietary fiber, polyphenols, and antioxidants, pomace presents an opportunity to enhance the nutritional profile of meat products while addressing waste reduction. This thesis explores the incorporation of apple and grape pomace into meat, focusing on their potential to increase fiber content, prevent lipid oxidation, and influence sensory characteristics like flavor, texture, and color. Fiber content in apple and grape pomace ranges from 31.79% to 61.71%, significantly enhancing fiber levels in fiber-deficient Western diets. Polyphenols in pomace effectively mitigate lipid oxidation, comparable to positive controls, though higher pomace inclusion may increase meat hardness. A specific investigation on apple pomace from three varieties (Cortland, Empire, and Red Delicious) demonstrates its feasibility as a functional ingredient. Freeze-dried apple pomace, rehydrated and incorporated into beef meatballs at 10% and 20% (w/w), underwent sensory evaluation by a consumer panel (n=104). Results indicated no significant differences in aroma, taste, texture, or overall preference (p>0.05) compared to control. Objective analysis confirmed no adverse effects on texture or color, though higher pomace inclusion increased cooking weight loss. This study supports the use of freeze-dried apple pomace as a sustainable, high-nutritional ingredient in meat products, aligning with consumer acceptance and upcycling goals. Future research should further explore the applications and benefits of pomace in diverse food systems.