Comparative study of organoleptic and physicochemical characteristics, nutritional composition, microbial, and health risk assessments of heavy metals in frozen beef meat

This study assessed and compared the physicochemical properties, sensory attributes, microbial safety, fatty acid and amino acid profiles, and heavy metal levels of local and imported frozen beef meat marketed in Erbil City, Iraq. Five samples were analyzed, comprising local meat (LM) from Erbil and imported samples. A combination of analytical techniques, including sensory and microbial analysis, biochemical profiling, and elemental detection, was employed.Results showed that LM revealed significantly higher cooking yield compared to imported meat (p < 0.05). Sensory evaluation indicated that LM was preferred for tenderness, juiciness, texture, and flavor, whereas Brazilian meat was rated higher in color and overall appearance. Fatty acid analysis indicated variations in nutritional profiles of all samples, with predominance of linoleic acid. Additionally, LM contains higher proportions of favorable amino acids, such as aspartic acid (15.6 mg/kg), compared to the IM samples (10.5–15.2 mg/kg). Microbiological examination showed that LM had higher aerobic and coliform counts than imported meat. Heavy metals analysis were within permissible limits, arsenic (As) exceeded safety thresholds across all samples.LM offers superior sensory and cooking qualities. However, underlining the need for improved hygienic practices and stricter monitoring of heavy metal contamination is essential to ensure consumer safety and meat quality in Kurdistan Region of Iraq.