1Department of Food Science and Applied Nutrition and Bioprocessing and Biotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, P O Box 16417, Ethiopia
2Department of Food Technology, Harcourt Butler Technical University, Kanpur-208 002, Uttar Pradesh, India
3Department of Plant Breeding, Swedish University of Agricultural Science, Alnarp, Sweden
*Corresponding Author: Abera Belay, Department of Food Science and Applied Nutrition and Bioprocessing and Biotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, P O Box 16417, Ethiopia, Email: ab.berabelay@gmail.com
**Anurag Singh, Department of Food Technology, Harcourt Butler Technical University, Kanpur-208 002, Uttar Pradesh, India, anurag.niftem@gmail.com
Online published on 5 July, 2024.
Meat plays a crucial role in the human diet as it is a rich source of micronutrients and helps combat malnutrition. The objective of this research was to examine the mineral and vitamin compositions of three different cattle.
Two methods, Atomic Emission Spectroscopy (AES) and Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES), were employed to evaluate the mineral concentrations present in the meat samples.
The ranges of concentrations of the minerals were Cu (0.001±0.00-0.002±0.00), Fe (0.107±0.00-0.127±0.01), Na (0.469±0.06- 0.620±0.06), K (0.054±0.01-0.149±0.02), Zn (0.047±0.01-0.085±0.01), Se (0.040±0.01-0.120±0.03), Mg (0.228±0.02-0.269±0.02) and Ca (0.1108±0.03-0.254±0.01) mg per 100 kilograms. Certain cuts of Ethiopian Boran beef have been shown to contain an abundance of essential minerals, nutrients and fat-soluble vitamins. The ranges for vitamin A, vitamin D and vitamin E are 10.34±0.86 to 17.14±2.39), 0.45±0.06 to 0.89±0.13) and 9.55±1.92 to 15.46±1.86), respectively. The results of the study showed that the sheko cattle variety had higher levels of vitamin D and E than other types of cattle and meat cuts.
Beef meat, Cattle types, Meat cut, Mineral, Vitamin
