J. Chem. Soc. Nigeria, Vol. 42, No.2, pp 88-91 [2017] 88 MEAT QUALITY PARAMETERS AND TRACE METAL CONCENTRATIONS IN GRILLED BEEF *J. C. Nnaji and I. Ogbuewu Department of Chemistry, Michael Okpara University of Agriculture, Umudike, P. M. B. 7267, Umuahia, Abia State, Nigeria. Accepted: 15/08/2017 * Corresponding author: dozis03@yahoo.com Abstract Beef samples (A-J) grilled over charcoal fire were analyzed monthly for meat quality parameters (temperature, pH and colour) and trace metals (Cd, Pb and Hg) over a 3-month period. Flame Atomic Absorption Spectroscopy (FAAS) was employed for trace metal analysis and results showed that Pb and Hg were not detected in fresh meat samples. While Cd was not detected in other fresh samples, C and D had mean Cd concentrations of 0.50±0.10 and 1.20±0.30 mg/kg respectively which were higher than the European Union maximum limits for Cd in food. Results from the trace metal analysis of grilled meat clearly showed that the grilling process enriched meat samples with trace metals because samples in which Cd and Pb were not detected when fresh contained these metals after the grilling process. Mean Cd concentration in sample D in month 3 was significantly higher (P<0.05) than mean Cd concentrations in other grilled samples over the three month sampling period. Mean Cd concentrations detected in these samples were all higher than the EU limits in food except in sample A. Mean Pb concentration was significantly higher (P<0.05) in sample D (month 3) than in other samples where Pb was detected over the three months and all the values exceeded the EU and FAO/WHO maximum limits/levels for Pb (0.1 mg/kg) in the meat of cattle, pigs and sheep. Hg was not detected in both fresh and grilled samples. Key words: Beef, grilled, meat quality, metals, limits Introduction Human exposure to trace metals (TM) in food products has aroused global interest due to the toxic effects of these metals[1,2]. Improvement in food production and processing technology has increased the chances of contamination of food with various environmental pollutants including toxic trace metals like Cd, Pb and Hg[3]. Ingestion of these contaminants by animals causes deposition of residue in meat[3]. Due to grazing of cattle on contaminated soil, high levels of trace metals have been recorded in beef and mutton, the presence of substantial levels of the toxic metals, lead and cadmium, in meat products have been reported[4]. Grilled beef (Suya) is very popular in Nigerian cities but has been reported to contain trace metals which can cause health problems for human consumers[3]. Cadmium exposure is a risk factor associated with early atherosclerosis and hypertension, which can both lead to cardiovascular disease[5,6]. If ingested, lead is poisonous to animal and human, damaging the nervous system and causing brain disorder[7]. Excessive lead causes blood disorder in animals and it is a neurotoxin that accumulates both in soft tissues and in the brain leading to divers diseases[8,9]. Mercury poisoning can result in several diseases, including acrodynia (pink-disease), Hunter-Russell syndrome, and Minamata disease. Symptoms typically include sensory impairment (vision, hearing, and speech), disturbed sensation and a lack of coordination. The type and degree of symptoms exhibited depend upon the individual toxin, the dose, and the method and duration of exposure[10]. Grilled beef which is popularly called Suya, is a well known delicacy in Umuahia and Nigeria in general but is also known to contain some toxic metals due to ingestion trace metal contaminated feed by cattle and contamination during the grilling process[4]. The study aimed to investigate the concentrations of trace metals (Cd, Pb and Hg) in grilled beef (Suya) within Umuahia metropolis. Materials and Methods Study area and sampling locations The study was carried out in Umuahia metropolis, Abia State. Triplicate grilled beef samples were collected from the following Suya Centres with the IDs shown in Table 1. Table 1. Sample location and Id SN Location of Suya Centre Sample ID 1 Abai Hotel A 2 Amafor Junction B 3 Uyo Street C 4 Mgbaja-Ossar Junction D 5 Amankwo E 6 Club Road F 7 Tower by Tipper Drivers Association (TDA) G 8 Bank Road H 9 Umuorie Junction I 10 Eket Street J Sample collection and preparation Fresh beef (weight, 50 g) was collected monthly from each Suya Centre for a period of three months. The meat was excised from the thigh region of mature cows. After collection, it was divided into two 25 g portions. The first portion was homogenized with plastic mortar and digested in triplicate (5 g each) and used for trace metal (Cd, Pb and Hg) analysis using Flame Atomic Absorption Spectroscopy (FAAS). The second portion was used for analysis of meat quality parameters (temperature, pH and colour). Grilled beef samples (50 g) from the same stock as the fresh samples were also collected at each Centre and divided into two 25 g portions. The first portion was homogenized and three 5 g parts were used for triplicate digestion and AAS analysis while the second portion was used for meat quality analysis. Trace metals were determined monthly for three months while meat quality parameters were determined in month 3. All analyses were in triplicate. Preparation of the grilled beef (suya) Beef sample (25 g) was cut with plastic knife and placed on a stick. Ingredients like ginger, pepper, garlic, salt, curry