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Asian Journal of Dairy and Food Research

  • Chief EditorHarjinder Singh

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Research Article

Asian Journal of Dairy and Food Research, volume 39 issue 4 (december 2020) : 326-331

Chemical Compositions and Heavy Metal Contents of Local Fresh and Imported Frozen Beef Cattle Meat Available in Ranya Markets

A.B. Sabow, S.W. Qadir, Zh. J. Majed, A.A. Mahmwd
1Department of Animal Resources, College of Agricultural Engineering Sciences, Salahaddin University- Erbil, Kurdistan Region, Iraq.
Cite article:- Sabow A.B., Qadir S.W., Majed J. Zh., Mahmwd A.A. (2020). Chemical Compositions and Heavy Metal Contents of Local Fresh and Imported Frozen Beef Cattle Meat Available in Ranya Markets. Asian Journal of Dairy and Food Research. 39(4): 326-331. doi: 10.18805/ajdfr.DR-194.

ABSTRACT

Background: The consumption of frozen meat from beef cattle has increased largely in Middle Eastern nations, especially in many Iraqi cities since it is a major source of protein which is necessary for the growth and maintenance of good health. In view of the fact that there are no available original data on the nutritional value and content of metals in the meat of beef cattle sold in Ranya city (northern Iraq), a study was undertaken in order to determine these levels in imported frozen and local fresh beef cattle meat, with emphasis on toxicological aspects.
Methods: A total of 10 samples of different types of beef cattle meat were collected from different markets in Ranya city and classified into two groups: fresh boneless meat of local beef (Iraqi cattle) and imported frozen boneless beef meat of Brazilian origin.
Result: The results clearly reveal no differences in the concentration of studied heavy metals between fresh and imported frozen beef cattle meat. Nevertheless, iron concentrations in imported frozen meat samples were higher than the recommended tolerable levels by Food and Agriculture Organization. No proximate analyses, except fat and ash content, differed between meat samples. Fat and ash concentration were significantly higher (p<0.05) in fresh beef cattle meat compared to frozen beef cattle meat. The study concludes that while comparing local fresh and imported frozen beef cattle meat, only fat and ash content showed significant differences whereas other nutritional properties showed minor differences (p>0.05).

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