Determination of Intrinsic Sodium in Grass-Fed Bonsmara (<i>Bos taurus indicus</i>) Meat

Abstract

There is a view that grass-fed beef has human health benefits coupled with better quality attributes. Yet, organic sodium in grass-fed beef remains elusive and overlooked in meat processing. This study aims to determine intrinsic sodium and saline mineral in grass-fed meat derived from Bonsmara (B. indicus) cattle that have been feeding on grass pea (Lathyrus sativus) for 18–20 months. A total of 70 (N = 70) samples from topside, silverside, thin flank, 80/20, and 60/40 trimmings were collected from seven carcasses. The samples were digested and tested using a validated ICP-OES. The results showed that the range of intrinsic sodium (mg/100 g) in grass-fed beef is 45–83, whereas in topsides = 49–74, silversides = 54–67, thin flanks = 62–83, 80/20 trimmings = 58–70 and 60/40 trimmings are 45–64. The results suggest that there is no significant difference of intrinsic sodium in similar cuts (p > 0.005), while it was significantly different (p < 0.0001) when all samples were considered. There were contrasting correlations of inherent grass-fed beef saline minerals (K, Mg, Ca and Cu) and intrinsic sodium concentrations in different meat cuts. Therefore, intrinsic sodium in raw grass-fed beef is higher than previously estimated. Consequently, intrinsic sodium must be considered in processed meat formulation concepts for the sake of consumer health.

Keywords

• intrinsic sodium
• grass-fed
• beef
• topside
• silverside
• flank