# Determination of Intrinsic Sodium in Grass-Fed Bonsmara (_Bos taurus indiacus_) Meat
## 4 Discussion
### Minerals with Saline Properties Inherent in Grass-Fed Beef in Relation to Intrinsic Sodium  
Raw grass-fed beef contains organic minerals that are characterized by their high salinity content. [62]. Saline minerals in beef are associated with the flock grazing vegetation in pastures, direct feed, and the type of animals' drinking water sources [63]. Figure 3 illustrates traces of saline minerals that were found in grass-fed beef tested with related intrinsic sodium patterns across all meat cuts. The study targeted K, Mg, Ca, and Cu due to their prominent natural occurrences in beef, which are mostly macro-elements. The highest concentration of K (400.4 mg/100 g) was in Tf, while Cu features prominently in Ss (79.3 mg/100 g) and T60/40 (68.2 mg/100 g). Ca and Mg accounted for the lowest concentrations among the meat cuts. Similarly, a study by [PERSON] et al. [64] highlighted that copper and calcium are knowingly saline and they can be forthrightly traceable in raw beef. However, a study by [PERSON] et al. [3] concluded that K and Ca concentrations are at low levels in grain-fed beef; conversely, the results of this study showed that K has the highest concentration across all beef sample positions. Scholars recommend potassium as an adequate sodium substitute in meat processing [43]. However, higher than required potassium in a human diet may cause adverse health effects such as renal disorders and kidney failure [65]. This further supports the advantages of consuming grass-fed beef and its perceived health benefits. It was not surprising that K, Cu, and Mg were detected in notably higher concentrations in selected meat cuts, as the herd was grazing on open grasslands. Ordinarily, K and Cu are standard in overly dried-stored vegetation and grass bales [66].  
Across all meat cuts, K was found to have the highest concentration mean of 363.9 mg/100 g). According to [PERSON] et al. [67], potassium contains a low ratio of salinity, although it is found in higher concentrations in meat and other food commodities. However, a higher residual Cu concentration in the diet can somewhat pose a risk to consumer health, such as skin reactions, particularly when traces are present in higher doses [68]. Na, K, Mg, and Ca are macro elements that are essential in a human diet [41]. It is against this backdrop that beef is regarded as a critical source of Mg for the physiological functioning of the human body [69]. [PERSON] et al. [19] emphasized that Mg and K emanating from red meat can be traceable to the point of consumption.  
Figure 4a,b indicate that potassium and magnesium concentrations correlate well with Na across the different cuts, while Figure 4c,d show that Ca and Cu correlate loosely with Na with outliers across the meat cuts. This suggests a difference in trace element concentration deposition in different carcass positions and related beef cuts, which could be useful in the profiling of different meat cuts for processed meat formulation. This suggests that intrinsic sodium is directly proportional to muscle deposits of K and Mg but not consistent with Ca and Cu. Therefore, it suggests that higher concentrations of other trace elements can influence intrinsic sodium. Although the correlation between intrinsic sodium and saline minerals appears to be more complex than was previously indicated, it may be useful in determining intrinsic sodium in raw beef. Figure 4c,d provide an even more complex correlation of intrinsic Na when compared to Ca and Cu in grass-fed beef cuts. Therefore, Cu and Ca concentrations are not predictable variables of intrinsic sodium that can be traced in grass-fed beef cuts. Furthermore, in samples where copper and potassium are at the highest concentration, intrinsic sodium is also high. [PERSON] [70] further elaborated, saying that macro elements inherent in beef are present in low concentrations. Regarding raw beef, policymakers and processed meat producers must exercise caution to ensure consumer safety in the context of subsequent sodium reduction interventions.