# Determination of Intrinsic Sodium in Grass-Fed Bonsmara (_Bos taurus indiacus_) Meat
## 4 Discussion
### Profile of Intrinsic Sodium in Grass-Fed Beef Meat Cuts  
High-quality beef cuts are commonly used in the manufacturing of processed beef products [55]. In a comparison of the two meat types used in processed meats, whole muscle cuts (Ts, Ss, and Tf) and mixed meat bits (T80/20) and (60/40) investigated in this study, the intrinsic sodium content in the two meat types differed significantly (\(p<0.0001\)). Factors such as physicochemical status, hygiene, and storage conditions of the products influence the quality and safety of processed beef products [56]. Intrinsic sodium in grass-fed beef is an element that remains elusive. Figure 2a shows that there are different intrinsic sodium concentrations in grass-fed meat cuts Ts, Ss, Tf, T80/20, and T60/40 used in processed beef and intrinsic sodium concentration in meat cuts relationship shown in Figure 2b differ significantly (\(p<0.0001\)), even with the evident positive regression pattern. This is consistent with the conclusion by [PERSON] et al. [57] that mineral deposits in beef differ physiologically. Despite the strong correlation between similar beef carcass positions and statistical differences in intrinsic sodium in grass-fed beef cuts, the values are scattered with minimal outliers.  
This indicates that beef carcass cuts exhibit a strong correlation with intrinsic sodium concentrations across all meat types. The highest levels of intrinsic sodium are in whole muscle cuts, with Tf exhibiting the highest mean concentration of 71.9 mg/100 g, followed by Ts at 59.6 mg/100 g, and Ss cuts at 59.2 mg/100 g. [PERSON] et al. [42] further confirmed that active beef muscles contain unaccounted deposits of inherent minerals, which are estimated to be in higher quantities. This was supported by [PERSON] et al. [58], who stated that the physiological accumulation of minerals in ruminants is associated with animal feed and mobility for open-field grazing herds. It was, therefore, not surprising that Ts, Ss and Tf contained higher intrinsic sodium means compared to the respective two sets of trimmings. Strangely, trimmings with a higher fat ratio (T60/40) have the lowest intrinsic sodium mean of 51.7 mg/100 g, whereas T80/20 trimmings have a mean of 63.5 mg/100 g across all samples.  
The difference in intrinsic sodium in trimmings could be attributed to lower mineral deposits in fat. The relationship between intrinsic sodium and high fat content in meat trimmings warrants further investigation in future studies. Trimmings are physiologically unrecognizable offcuts, consisting of sub-primal meat pieces from various areas of the carcass [59]. It is, therefore, an important finding that will guide processed meat formulation concepts. Furthermore, it suggests that intrinsic sodium levels vary across carcass positions and that trimmings have a direct impact on the quality of processed meat and consumer health in the long-term. As such, it is essential to consider all the key factors that contribute to the total sodium content in grass-fed beef products and processed meats in general. This is in line with a study by [PERSON] et al. [60] that showed minerals in certain beef loins were statistically different from those in rib muscles of similar carcasses. In addition, [PERSON] et al. [61] emphasized that physicochemical traits, such as fatty acid and protein composition, differ in beef muscles.