# Determination of Intrinsic Sodium in Grass-Fed Bonsmara (_Bos taurus indiacus_) Meat
## 4 Discussion
### Intrinsic Sodium in Grass-Fed Beef Meat Used in Processed Beef Products  
Amid global consumer demand for grass-fed beef, an exponential increase in grass-fed processed meat demand has proportionally increased [46]. There has been a consensus among scholars that the growing demand for processed meat is due to the perceived health benefits of grass-fed meat [47]. Commonly produced grass-fed processed meats in South Africa include bioerewors, beef patties, drywors, and biltong [3]. This is also in line with the conclusion by [PERSON] et al. [48] that the increase in the global trade of grass-fed beef is associated with a premium price for processed beef products. Processed meats contribute more than 60% of the average human's daily dietary sodium intake [20].  
Of concern is the fact that most processed beef product formulation concepts overlook the intrinsic sodium that is naturally present in beef. The summary of intrinsic sodium concentrations in grass-fed beef cuts used in processed meats are provided in Table 1. From Table 1, it is evident that intrinsic sodium concentrations in beef cuts used in processed meats from similar carcass positions are not significantly different (\(p>0.05\)). However, when all 70 samples are collated, intrinsic sodium concentrations are significantly different (\(p<0.0001\)). In support of this outcome, a study by [PERSON] et al. [49] found different mineral concentrations in various beef muscles. The difference in intrinsic sodium concentration in carcass positions is associated with fat and physiochemical formation such as muscle activity and the feeding regime of livestock [50]. Similarly, the results of this investigation align with those of [PERSON] et al. [51], who concluded that animal gender does not influence the deposition of natural minerals in non-lactating beef. Therefore, it was not surprising that this investigation found no patterns in the intrinsic sodium and saline mineral content resulting from the animal's gender. However, a distinct pattern of intrinsic sodium concentrations was observed in whole muscle meat and the set of trimmings. For instance, the highest intrinsic sodium (82.5 mg/100 g) was found in Tf whole muscles across all cuts, and the lowest was in T60/40 (45.8 mg/100 g). This demonstrates that samples commuted with higher fat percentages have lower levels of intrinsic sodium. As [PERSON] et al. [52] highlighted, a higher fat or lower meat ratio has the potential to affect the quality and palatability of processed meat. A lower intrinsic sodium concentration in higher fat ratio meat composition in grass-fed animals is a novel discovery of this investigation. Furthermore, the investigation revealed that the mean intrinsic sodium concentration is 61.2 mg/100 g when all beef cuts are considered. Consequently, intrinsic sodium is a crucial factor in reducing sodium in processed beef products. It must be noted that there are no existing mandatory or voluntary benchmarks for intrinsic sodium content in grass-fed beef or beef in general. However, a study by [PERSON] et al. [53] estimated 19-21 mg/100 g of organic sodium in raw ground beef made from whole muscle beef, while [PERSON] et al. [36] estimated 43.6 mg/100 g of organic sodium in grain-fed beef. These results signify significantly low-sodium concentration prediction as compared to the findings of this study.  
[PERSON] et al. [54] emphasized that the mineral composition of beef is not extensively studied. Therefore, with grass-fed beef regarded as a healthier meat option, it was pivotal to determine the level of intrinsic sodium in beef cuts used in processed grass-fed beef products. Accordingly, the level of intrinsic sodium concentration obtained during this investigation should not be overlooked when formulating beef-processed meat products.