# Determination of Intrinsic Sodium in Grass-Fed Bonsmara (_Bos taurus indiacus_) Meat
## 1 Introduction  
Globally, grass-fed beef is regarded as a healthier beef option due to its health and quality characteristics preferred by red meat enthusiasts [1]. Over the past three decades, grass-fed beef has gained popularity, and its distribution has increased in developed economies worldwide [2]. [PERSON] et al. [3] emphasized that the increase in the grass-fed meat trade globally was estimated at 15% in 2021. This demand has led to the emergence of cattle-grass-fed farms for meat animals and, subsequently, the production of grass-fed beef derivatives [4]. The consumption of grass-fed beef and meat derivatives has increased due to the perceived health benefits [5]. It is believed that grass-fed beef contains organic minerals that are essential for human health benefits, as well as for enhancing the palatability and appeal of the meat [6].  
Natural minerals in cattle are generally formed in various physiological systems of the animal, such as muscles, bones, and cartilage [7]. [PERSON] et al. [8] highlighted that grass-fed beef benefits are associated with optimal amounts of natural elements in beef, such as sodium, potassium, and magnesium. The physicochemical composition of beef can enhance lower levels of fatty acids, high oleic acid, and higher levels of carotenoidsand antioxidants, which are beneficial to human health [9]. The popularity of grass-fed beef has the potential to be an anti-carcinogen, prevent cholesterol, and control liver and cardiovascular conditions [10]. The high nutritional benefits of grass-fed beef have also been widely reported by scholars around the world [11].  
The nutritional content of grass-fed meat may be influenced by the type of feed used for the animals [12]. Equally, grass feeding practices may result in undesirably higher trace elements in foliage-fed meat animals [13]. Higher than required levels of trace elements can be caused by contaminated vegetation of grazing pastures by activities such as land and water pollution [14]. While trace elements such as sodium, potassium, and magnesium in beef may be beneficial for the human body, higher than required quantities can be detrimental to consumers' health [15]. Continuous consumption of a diet with high contents of copper, phosphorus, and magnesium may cause adverse health effects for consumers over a long period of consumption [16]. Complications, kidney disorders, osteoporosis, and immune system imbalance can be associated with the consumption of higher than recommended traces of inherent minerals in beef [17].  
Food safety watchdogs around the world have raised concerns over unprecedented emerging diseases emanating from dietary trace elements, which have resulted in the emergence of adverse health effects in populations [18]. Higher than required sodium, magnesium, and copper are associated with multiple human health dietary diseases that affect vital internal organs [19; 20]. Essential macro elements are required by the human body for proper functioning and are obtained from meat. Excessively low or high concentrations can cause detrimental health effects to humans [21; 22; 23]. Beef contains concentration levels of macro and micro trace elements that influence safety and quality [24]. It is essential that meat animal feeding and animal husbandry practices are designed to attain a balance of the level of residual macro elements in beef for both quality and meat safety [23]. Vital human organs such as the brain, stomach, heart, kidneys, and lungs can be badly affected by imbalanced concentration levels of trace elements when meat and beef in particular is consumed [25; 26; 27].