Comparative evaluation of the quality and safety attributes of local and branded beef seekh kabab

Abstract

Food safety assurance systems are growing increasingly strict in both industrialized and developing nations as a result of increased, both real and perceived food safety concerns. This is happening as a result of developments in both public (such as direct regulation and product liability) and private (such as self and third-party certification) quality control systems. This study assessed the microbial safety, heavy metals contamination, and sensorial characteristics of beef seekh kababs made by local and branded restaurants in Faisalabad. A total of 24 samples were collected from four regions (R₁ Lyallpur town, R₂ Madina town, R₃ Jinnah town, and R₄ Iqbal town) of Faisalabad, and analyzed. Physicochemical parameters including moisture, fat, pH, ash, proteins and color (L*, b* and a*), microbiological parameters such as total plate count (TPC), total Coliform count (TCC), E. coli O157:H7, and heavy metals (Cd, Fe, Pb, and Zn) content were determined. Moreover, the lab supervisor and 18 food technology students, who had prior tasting experience, conducted sensory tests on the samples. They evaluated the samples right after they reached the laboratory, before any other analyses. Results showed that the R₂ (Local) sample had the significantly (p < .05) highest moisture (61.57%), lowest protein (28.08%), highest fat (14.51%), highest pH (5.72), highest ash (2.93), highest L* value (48) as well as b* value (11.79) but lowest a* value (9.2). Microbiological analyses showed that samples from R2 (L) have recorded the highest microbial load of TPC (8.54 log cfu/g), TCC (2.31 log cfu/g) and E. coli O157:H7 (1.31 log cfu/g). density of 2.4 log cfu/g. R4 (L) showed lowest TPC (3.11 log cfu/g) and TCC (1.03 log cfu/g), with no E. coli O157:H7 detected. Results of heavy metals analyses showed that R₄ (L) had the lowest Fe, Zn, Cd and Pb content (68.65 mg/kg, 8.35 mg/kg, 0.10 mg/kg and 1.87 mg/kg, respectively). R2(L) had the highest Fe, Zn, Cd, and Pb content (191 mg/kg, 16.57 mg/kg, 0.96 mg/kg and 4 mg/kg, respectively). Sensory evaluation showed that R4 (L) recorded the best score. The kabab produced from good quality meat under proper hygienic and sanitary conditions had the best quality and safety.

Keywords:

• Food safety
• food quality
• seekh kababs
• physicochemical properties
• sensorial properties

Reviewing Editor:

• M. Luisa Escudero-Gilete, Nutrition and Bromatology, Universidad de Sevilla, Spain

Subjects:

• Food Additives & Ingredients
• Food Chemistry
• Food Engineering
• Food Laws & Regulations

1. Introduction

The mushrooming events of foodborne illnesses have led to an increased concern regarding food handling and processing practices and the evaluation of food safety practices taken during the serving of edibles (Awuchi et al., 2022). About 76 million cases of foodborne illnesses are reported in the US annually. This leads to 0.325 million hospitalizations and 5000 annual deaths only in the US. Consuming risky food that contains lethal microbes and toxicants causes benign and malignant illnesses among people. Globally, consumption of street food causes diseases in roughly 600,000,000 individuals and 0.42 million individuals die consistently. Furthermore, 33 million disability adjusted life years (DALYs) are caused. 40% of foodborne diseases are prevalent in children, and 0.125 million children below 5 die annually. Every year, 0.23 million deaths and 550 million illnesses happen because of diarrheal infections (Gizaw, 2019; Islam et al., 2022). Heavy metals like Fe, Pb, Cd, and Zn cause toxicological effects in consumers of meat. The food based menaces result from improper handling and unsanitary measures (Morya et al., 2022). The malpractices are done at several stages of the food supply chain for example preparation, processing, transportation, display, and serving. Moreover, outbreaks have inimical effects on a country’s economy, and individuals either directly or indirectly (Zanetta et al., 2022). According to WHO foodborne outbreaks have severely affected the health and economic aspects of developed and underdeveloped nations and are regarded as a constant menace (Awuchi et al., 2022). With population bloom, fiscal growth, and increased tourism, the trend of dine out places has globalized (Tangvitoontham & Sattayanuwat, 2022). Due to increased busyness, people are eventually shifting on foodservice enterprises and the level of reliance on such facilities is greater than ever in the last two decades. In Pakistan, the restaurant industry and street stalls are the main components of the food industry. The safety of food depends on the way it is handled. Statistics reveal that main foodborne ailments have been associated with dining outside. In addition, it is stated that restaurants and street stalls are more likely to be the cause for foodborne incidents as they cater to a larger number of consumers, and, the chances of mistakes are more when food is being mass-processed (Frempong et al., 2022). Hence, it is essential for people doing food handling to have knowledge of food safety and its practical application. Foods prepared outside the home, under poor preparation and temperature are one of the best breeding places for spoilage and pathogenic microbial strains. The top five risk factors discovered in the Food and Drug Administration (FDA) Code 2004, responsible for foodborne illnesses that result in ailments, hospitalizations, and demises, include unsafe origin, inadequate cooking, dirty utensils, incomplete holding temperature, and filthy staff. Food and Drug Administration (FDA) has emphasized menaces repeatedly in the Food and Drug Administration (FDA) report on food-borne illness. Various types of E. coli contributed 48.5% to outbreaks in the meat area. Among these stains, O157:H7 caused roughly 87% of flare-ups (Omer et al., 2018). Presently, in Pakistan, outdoor foods are usually found contaminated by potentially pathogenic microorganisms, which even include members of the Enterobacteriaceae family. These are potent threats related to meat products because of high resistance. Like other undeveloped countries, gastroenteritis is alarming, and a lethal threat for infants and toddlers in Pakistan and is a major public health concern. Heavy metals in street-sold barbecues and roasted vented meats possess both benign and malignant (carcinogenic) toxicological risks to the consumer. Studies on the microorganisms and heavy metals in foods of different countries are available. However, a miniscule amount of work has been done to assess heavy metals and microorganisms related safety in foods sold in Pakistan. It was the need of the hour to explore more about the prevalence of these hazards in Pakistan. For this purpose, Faisalabad, 3rd largest and 3rd most populous city of Pakistan was selected to be the subject of the present study which aimed to assess the physicochemical and sensorial quality, the microbial and chemical safety of beef seekh kababs made by local and branded restaurants.

2. Materials and methods

This examination was conducted in the Meat Science Laboratory, Nutraceutical Laboratory, Food Analysis Laboratory, and Hi-Tech Laboratory situated at the National Institute of Food Science and Technology (NIFSAT) of the University of Agriculture Faisalabad (UAF). All the materials required, and the systems followed were talked about underneath.

2.1. Sampling plan

District Faisalabad was divided into 4 regions (R₁ Lyallpur town, R₂ Madina town, R₃ Jinnah town, and R₄ Iqbal town) and 3 samples of beef seekh kababs sold by local restaurants and 3 samples of kababs from branded restaurants of these regions were collected.

2.2. Sample preparation

Beef seekh kabab samples were collected in sterilized polyethylene zip lock bags from local and branded restaurants according to the sampling plan under controlled conditions. Samples were kept in an ice box during transportation to the laboratory. In the laboratory, samples were treated in accordance with the prescribed methods for the performance of quality, microbial, heavy metals, and sensory tests. All the values are carried through triplicates.

2.3. Physicochemical properties of beef seekh kababs

2.3.1. Proximate composition

Moisture, crude protein, crude fat and ash were determined by approved methods of the Association of Official Analytical Chemists (AOAC, 2007).

2.3.2. pH analysis

The pH of the beef seekh kababs samples was determined using approved methods of the Association of Official Analytical Chemists (AOAC, 2007).

2.3.3. Color analysis

The color and shading values of the samples of beef seekh kabab were analyzed using a Jual Colorimeter AR-10, as clarified by Savadkoohi et al. (2014). The instrument was standardized utilizing the white plate calibration and zero calibration. The instrument’s measurement values were established using these values, which were acquired by white plate and zero calibration, when measurements were made in a known environment.

The color of the beef seekh kababs was described in L*, a* and b* notation, where L* is a measure of lightness, a* defines components on the red-green axis and b* defines components on the yellow-blue axis. All determinations were done in triplicates. In this context, L* showed the level of dull to light (bigger worth characterizes light tone), a* values showed the level of redness (bigger worth characterizes more red tone) and b* values were the mark of the level of yellowness (bigger worth characterizes yellow tone).

2.4. Microbiological analysis

A primary 10-fold dilution was prepared by homogenizing 10 g of sample in 90 ml sterile saline (0.89w/v) and serially diluted (10–1 to 10–5) in the same diluents. These successive dilutions were used to inoculate petri dishes containing agar culture medium for counting or detecting various microorganisms. Nutrient agar (OXOID CM0003) was used for total plate count accordingly to the method described by Ogbonna et al. (2012). Total Coliform count was determined on MacConkey agar (OXOID CM0007) as previously described (Hassan et al., 2014). MacConkey agar (OXOID CM0813) Sorbitol was used for E. coli O157:H7 counting accordingly to the method described by Anyanwu et al. (2022). All the petri dishes containing were incubated for 24–48 h at 37 °C. The characteristic colonies of each microorganism in relation to the culture medium used were counted using a digital colony counter and the result was expressed in cfu/g.

2.7. Heavy metals analysis

2.6.1. Sample preparation

For the wet digestion of beef seekh kabab samples, 10 ml of di-acidic mixture was prepared in a ratio of 4:1 using 70% Nitric acid (HNO3) and 65% Perchloric acid (HCIO₄). The mixture was then poured into the beaker containing 2 g of weighed sample and digested over a hot plate at 80 °C until it got transparent. After digestion, the solution was filtered by using 42 number Whatman filter paper and the remaining solution was diluted with deionized water to make up the 50 ml volume. All the values are carried through triplicates.

2.6.2. Analysis

In digested beef seekh kabab samples, the level of 4 heavy metals was checked with an atomic absorption spectrophotometer (Awuchi & Okpala, 2022). The four metals are Zinc, Copper, Cadmium, and Lead

2.6.3. Atomic absorption Spectrophotometer

For the determination of heavy metals in beef seekh kabab samples atomic absorption Spectrophotometer (Model, Z-8200) was used by following the conditions described in AOAC (2019). In the atomic absorption spectrometer, samples were run against the respective standard solutions of heavy metals. Different heavy metals are detected under different instrumental conditions. Table 1 shows the working conditions used for the determination of heavy metals.

Table 1. Working conditions used for the determination of heavy metals by atomic absorption spectrophotometer.

Elements	Wavelength (nm)	Slit Width (nm)
Lead	283.3	1.3
Iron	248.3	0.2
Cadmium	228.8	1.3
Zinc	213.9	1.3

2.7. Sensory evaluation

In the sensory evaluation sensory attributes like appearance, color, taste, flavor, and overall acceptability of beef seekh kabab samples were evaluated by experienced specialists. They rated the sensory characteristics of Kababs on a ‘9 points’ hedonic scale (Amagwula et al., 2022; Sadaat et al., 2023).

2.8. Statistical analyses

All analyses of beef seekh kabab were carried out in triplicate and the data were reported as means. The collected data was subjected to statistical analysis using Minitab 18 software. One-way analysis of variance (ANOVA) under a completely randomized design (CRD) was used according to the methods described by Montgomery (2017). Means were interpreted using Tukey’s HSD test.

3. Results and discussion

The intent of this research was to investigate the quality, heavy metals related and microbial safety aspects of beef seekh kabab sold by local and branded restaurants in Faisalabad city. In order to cover the city, triplicate samples of local and triplicate samples of branded restaurants were brought from each region and comparative analyses of all samples was done. Physiochemical, microbiological, heavy metal, and sensory analyses of all the samples were conducted at the National Institute of Food Science and Technology, University of Agriculture Faisalabad.

3.1. Physicochemical analysis

All samples of beef seekh kabab were assessed for their quality and safety parameters such as crude protein, crude fat, crude ash, pH, and color analysis. Obtained results were stated as mean to their observations.

3.1.1. Moisture content

The moisture percentage of beef meat is an important parameter as it affects the visuality, appearance, flavor, shape, texture, and shelf life of beef. The highest moisture percentage of 61.57% was found in the R₂ (Local) sample. R₄ (Local) was found to be more suitable because it showed the lowest moisture of 55.97% due to its preparation because the proper and continuous temperature was upheld while it was being cooked. Hence it can be figured out that R₄ (Local) was more acceptable according to its safety point of view as water act as a medium for the activity of microbes responsible for the spoilage of beef seekh kabab. This lower moisture content would limit their optimum growing condition. The findings of Mohammadpourfard et al. (2021) supported contemporary research by proving that cooking or barbequing techniques of cooking had significantly reduced the moisture contents in comparison to fresh uncooked meat. Table 2 shows the moisture content.

Table 2. Moisture content (%) of beef seekh kababs sold by local and branded restaurants in Faisalabad city.

Regions	Branded restaurants	Local restaurants
R1	57. 62 ± 0.82^a	60.22 ± 0.89^b
R2	58.99 ± 0.91^a	61.57 ± 0.92^c
R3	59.34 ± 0.86^a	60.57 ± 0.87^b
R4	61.22 ± 0.94^b	55.97 ± 0.81^d

Means within a column with different superscript letters (a, b, c, d) are significantly different (p < 0.05).

3.1.2. Crude protein

Beef meat contains high-quality proteins (that are made up of essential amino acids) that can be easily digested by young people to elders (Awuchi & Okpala, 2022). The highest amount of protein content (34.66%) was exhibited by the R₄ (Local) sample of beef seekh kabab (see Table 3); so it was reflected as nutritionally more suitable, while the lowest value of 28.08% was given by samples from R₂ (Local). All the values of protein content in beef seekh kabab samples collected from different points favored the fact that the protein content showed an appreciable increase with the loss of moisture during barbecuing or grilling. The physical and chemical changes that are brought about in meat as a result of using various processing, preservation, and technological processes may generally be divided into two categories. Physical alterations are adjustments to the tissue’s internal organization that have an impact on the product’s sensory qualities, including its volume, appearance, color, texture, scent, and taste. There are several impacts that may be noted in meat, including decreased surface moisture owing to dehydration, increased moisture and fat retention due to protein denaturation, and improved functional characteristics of proteins due to added additives Gómez et al. (2020). Numerous scientists and researchers had supported the fact that the increase in protein content in meat occurred when meat was prepared by different cooking methods and techniques like smoking, microwaving, and grilling due to the loss of moisture, which further resulted in the release of several types of essential amino acids (Adomeh, 2018; Sobral et al., 2018).

Table 3. Crude protein content (%) of beef seekh kababs sold by local and branded restaurants in Faisalabad city.

Regions	Branded restaurants	Local restaurants
R1	34.31 ± 0.76^a	30.87 ± 0.70^d
R2	32.28 ± 0.71^b	28.08 ± 0.64^e
R3	32.63 ± 0.73^b	31.22 ± 0.71^d
R4	29.73 ± 0.68^c	34.66 ± 0.79^a

Means within a column with different superscript letters (a, b, c, d) are significantly different (p < 0.05).

3.1.3. Crude fat

Beef meat is a high fat meat as compared to chicken and mutton with a higher amount of saturated fatty acid as compared to unsaturated fatty acid. In beef meat majority of fat is found in the skin and skinless meat has fat lower than that found in beef meat along with the skin. The mean value of fat content of beef seekh kabab samples disclosed that a maximum amount of 14.51% fat was found in the samples from R₂ (Local) while a minimum amount of 12.25% in R₄ (Local) (see Table 4). Fat content in beef seekh kabab also varied substantially due to the application of different amount of oil or ghee (saturated form of oil) over beef seekh kabab samples during barbecuing. The present research also supported the fact that fat was lost during barbecuing as it was seen dripping while beef kababs were being cooked over coal: however, sparkling beef seekh kababs with vegetable oil or ghee during barbecuing retained the amount of fat in samples that are why a substantial amount of fat content was found in the results. The results of Mancinelli et al (2021) and Kumar (2021) support the present research.

Table 4. Crude fat content (%) of beef seekh kababs sold by local and branded restaurants in Faisalabad city.

Regions	Branded restaurants	Local restaurants
R1	12.60 ± 0.35^a	13.47 ± 0.39^b
R2	13.23 ± 0.38^b	14.51 ± 0.42^c
R3	12.88 ± 0.36^ab	13.12 ± 0.37^ab
R4	14.16 ± 0.41^c	12.25 ± 0.34^a

Means within a column with different superscript letters (a, b, c, d) are significantly different (p < 0.05).

3.1.4. Ash content

Ash refer to the amount of inorganic micronutrients that remain after the burning of water and macronutrients and micronutrients which are organic in nature like protein, fat, carbohydrates and vitamins in the beef meat. Ash content is a significant parameter that indicates the presence of important minerals such as Na, K and Ca in the food samples (Messaoudi et al., 2022; Zahnit et al., 2022). The mean value of ash content of beef seekh kabab samples disclosed that a maximum amount of 2.93% of ash was found in the samples from R₂ (Local) while a minimum amount of 2.69% in R₄ (Local) (Table 5). Inobeme et al. (2019) supported the presented research. The variations in the ash content and chemical composition of beef meat in different studies is because of differences in animal species, animal age, animal habitat, animal nutrition and parts taken from carcass.

Table 5. Ash content (%) of beef seekh kababs sold by local and branded restaurants in Faisalabad city.

Regions	Branded restaurants	Local restaurants
R1	2.73 ± 0.05^a	2.85 ± 0.06^b
R2	2.82 ± 0.06^b	2.93 ± 0.06^c
R3	2.85 ± 0.06^b	2.88 ± 0.06^b
R4	2.90 ± 0.06^c	2.69 ± 0.05^a

Means within a column with different superscript letters (a, b, c, d) are significantly different (p < 0.05).

3.1.5. pH

pH is a negative log of hydrogen ion (H+) concentration which indicate the acidity and alkalinity (basicity) of samples of edibles. pH value directly influences the quality and safety [parameters of beef or any other meat like color, tenderness, drip loss, water holding capacity, enzymatic activity as well as microbial activity, shelf life and rate of oxidation. pH value of 5.34 was observed in the sample R₄ (Local) while the highest pH value of 5.72 was observed in the R₂ (Local) sample (see Table 6). It was cleared through the results of the present research that R₄ (Local) had a more acidic pH as compared to all other samples of beef seekh kabab that is why it showed the lowest microbial count. As we know that just like enzymes, microorganisms are also pH specific. A similar trend was also observed in the results of all other samples of beef seekh kababs. All the value of pH of beef seekh kabab samples from 3 regions of Faisalabad city varies significantly due to variation in the recipe and cooking parameters. Overall, the pH of different types of meat decreased and became acidic because of the formation of free fatty acids (FFAs). The formation of FFAs was initiated by the activity of Lipases and phospholipases enzymes that still remained active. The results of Carrillo-Lopez et al. (2022) and Zhang et al. (2021) were close to the current findings. All these researches and findings supported the finding of current research by declaring that the change in pH of beef seekh kabab samples significantly affect the microbial count of beef seekh kabab samples.

Table 6. pH of beef seekh kababs sold by local and branded restaurants in Faisalabad city.

Regions	Branded restaurants	Local restaurants
R1	5.38 ± 0.03^a	5.47 ± 0.03^a
R2	5.54 ± 0.04^b	5.72 ± 0.04^c
R3	5.50 ± 0.03^b	5.43 ± 0.03^a
R4	5.68 ± 0.04^c	5.34 ± 0.03^d

Means within a column with different superscript letters (a, b, c, d) are significantly different (p < 0.05).

3.1.6. Color analysis

The results of the color analysis are shown in Table 7. Color analysis is an important and vital parameter to evaluate and study the appearance and proper cooking of meat. Its results or findings are exhibited in terms of L* value (Lightness), a* value (redness), and yellowness (b*). The highest average lightness (L*) value of 48 was displaced by R₂ (Local), while the lowest value of 44.88 was observed in R₄ (Local). The maximum a* value of 11.85 was shown by R₄ (Local) and the minimum a* value of 9.2 was shown by R₂ (Local). While the maximum (11.79) and minimum (8.42) value of yellowness b* value was exhibited by R₂ (Local) and R₄ (Local) respectively. During the analysis it was observed that with the increase in a* value, L* value and b* value decreases. The work of Ayub and Ahmad (2019) and Carrillo-Lopez et al. (2022) supported the current study.

Table 7. Lightness (L*), Yellowness (b*), and Redness (a*) values of beef seekh kababs sold by local and branded restaurants in Faisalabad city.

Regions	Lightness (L*) – Branded restaurants	Lightness (L*) – Local restaurants	Yellowness (b*) – Branded restaurants	Yellowness (b*) – Local restaurants	Redness (a*) – Branded restaurants	Redness (a*) – Local restaurants
R1	45.23 ± 0.52^a	47.45 ± 0.58^c	8.77 ± 0.25^a	10.64 ± 0.31^b	11.50 ± 0.33^a	10.26 ± 0.29^b
R2	46.10 ± 0.55^b	48 ± 0.60^c	10.06 ± 0.29^b	11.79 ± 0.34^c	10.78 ± 0.31^b	9.2 ± 0.26^c
R3	46.45 ± 0.56^b	47.88 ± 0.59^c	10.41 ± 0.30^b	10.99 ± 0.32^b	10.68 ± 0.30^b	9.91 ± 0.28^c
R4	47.65 ± 0.59^c	44.88 ± 0.51^a	11.44 ± 0.33^c	8.42 ± 0.24^a	9.55 ± 0.27^c	11.85 ± 0.34^a

Means within a column with different superscript letters (a, b, c, d) are significantly different (p < 0.05).

3.2. Microbiological analysis

In order to assess the microbial safety of beef seekh kabab samples, total plate count (TPC) and total coliform count (TCC) were evaluated.

3.2.1. Total plate count

It is very important to assess the total plate count, because it gives us wholistic information about all types of microorganisms present in the beef seek kabab. The lowest TPC of 3.11 log cfu/g was found in the sample R₄ (Local). The TPC of R₂ (Local) was 8.54 log cfu/g which was considered unsatisfactory showing poor and improper sanitation and hygienic conditions and practices. The results of this study were similar to those reported by Kigigha et al. (2015).

3.2.2. Total coliform count

Coliform is facultative anaerobic microorganisms (bacteria that can grow in both the presence and absence of oxygen), act as an indicator of meat quality and safety, and their occurrence exhibit the adoption of poor hygiene practices or unsanitary conditions during food processing and handling (Jaja et al., 2018). The TCC count in the beef seekh kabab was found to vary from 1.03 to 2.31 log cfu/g. A minimum TCC of 1.03 log cfu/g was found in R₄ (Local), which confirmed it was prepared under the best hygiene and sanitary conditions. While the highest TCC of 2.31 log cfu/g was exhibited by samples from R₂ (Local). The results of the TCC count of all the street vendor beef seekh kabab samples were not satisfactory but still within the marginal limit, while the control sample showed satisfactory results for TCC. The results and findings of this research were in accordance with previous studies (Carrillo-Lopez et al., 2022; Kigigha et al., 2015).

Figure 1 shows the Total Plate Count (TPC) and TCC (Total Coliform Count) of beef seekh kabab.

Figure 1. Total Plate Count (TPC) and TCC (Total Coliform Count) of beef seekh kabab (place here).

3.2.3. E. coli O157:H7 count

E. coli is a good indicator of fecal contamination (Anihouvi et al., 2020). Therefore, its analysis in beef seekh kabab was very important. Analyses showed that E. coli O157:H7 wasn’t detected in samples R₁ (Branded), R₂ (Branded), R₃ (Branded) and R₄ (Local). While highest concentration of E. coli was detected in the R₂ (Local) sample, which was 1.31 log cfu/g. Results of the study were compatible to Gavai et al. (2022), Wang et al. (2022) and Othman et al. (2022). To evaluate the incidence and relative count of Escherichia coli (rice), Bacillus cereus, and Campylobacter, all the obtained samples were submitted to a microbiological analysis (chicken). The highest counts for B. cereus and E. coli were 2.12 108 and 2.59 107 cfu/g, respectively, in the results of the enumeration. Figure 2. E. coli O157:H7 count of beef seekh kabab.

Figure 2. E. coli O157:H7 count of beef seekh kabab.

3.3. Heavy metals analysis

Heavy metals do have a possibility of accumulation in beef resulting it as a source of heavy metals, when consumed above the permissible limit has an adverse impact on human well-being (Joyce et al., 2016). Atomic Absorption Spectrophotometer (AAS) Model, Z-8200 was used to assess the level of 4 heavy metals (Fe, Zn, Cd, and Pb) in the digested beef seekh kabab samples.

3.3.1. Iron

Iron is a rare earth element required by the body in miniscule concentration for normal growth, proper functioning of the immune system, DNA synthesis etc. A minimum concentration of 68.65 mg/kg was found in the R₄ (Local) and the highest concentration of 191 mg/kg was found in R₂ (Branded). Results obtained in this study were in close relation with Joyce et al. (2016).

3.3.2. Zinc

Zinc is one of the nutritionally essential trace element that is required by the body in minute amount for healthy life. Beef is an important source of zinc. Consumption of increased amount of zinc may result in reduced Ca absorption further causing prostate cancer. Safe Limit for Zn consumption is 0.41–5 ppm (Joyce et al., 2016). Moreover, a higher concentration of zinc was also reported to result in zinc intoxication and death of animals under experimentation. The highest concentration of zinc (16.57 mg/kg) was found in R₂ (Local) and the lowest value (8.35 mg/kg) was shown by R₄ (Local). The results obtained were closely related to the work of Joyce et al. (2016).

3.3.3. Cadmium

Cadmium is an extremely dangerous heavy metal that not required by the body for the performance of its biological functions. Safe limit for cadmium is 0.33 mg/kg (Joyce et al., 2016). The minimum quantity of Cd (0.10 mg/kg) was detected in R1 (Branded) and R4 (Local) which was within the safe limit while all others samples brought from different regions of Faisalabad city showed much higher than that of the safe limit of 0.33 mg/kg as the process of beef seekh kababs over coal found to the source of contamination by heavy metals. It was concluded that the grilling process found to enrich the samples with heavy metals (Nnaji & Ogbuewu, 2017).

3.3.4. Lead

Lead is a highly toxic and carcinogen heavy metal and pediatric poison that exert a negative effect on the brain, bones, kidney and thyroid gland. The safe limit of lead for consumption without causing any hazardous effect ranges from 0.01 to 0.38 ppm (Joyce et al., 2016). The higher concentration of lead in all samples was may be induced during barbecuing over coal or may be by the environmental pollution caused by the vehicles moving alongside of street stalls or may be induced primarily due to contaminated feed and contaminated water of cows and buffaloes. All these reasons of heavy metal contamination were discussed by Nnaji and Ogbuewu (2017). Figures 3 and 4 show the metals in the samples.

Figure 3. Iron and Zinc content of beef seekh kabab.

Figure 4. Cadmium and Lead content of beef seekh kabab.

3.4. Sensory evaluation

Sensory evaluation is an important parameter to assess the consumer perception of any edible product or its acceptability to the consumer, therefore it plays an important role in the quality, palatability, and tangibility evaluation of food products (Amagwula et al., 2022). Acceptance of a food item depends on the color, texture, flavor, taste, and overall acceptability of the end-user or consumer. Beef seekh kabab samples sold by local and branded restaurants from 4 regions of Faisalabad city were subjected to sensory evaluation by the panel for different attributes such as color, taste, flavor, texture, and overall acceptability. Scores given by panelists were recorded using a nine-point hedonic scale.

3.4.1. Color

Color is the first impression of any edible and it is often said that the ‘First impression is the last impression’. So the color of food must be attractive and good enough in appearance to make the mouth of potential eater’s water. Hence now we know that color is the first priority of the consumer during the selection of products and consumer evaluate the product on its basis.

The mean score of all beef seekh kabab samples ranged from 5.33 to 8.67. The samples R₁ (Branded) and R₄ (Local) exhibited the highest score of 8.67 for color while a minimum score of 5.33 was shown by R₂ (Local).

3.4.2. Taste

Results of the current research presented that the minimum taste score of 5.33 was observed in R₂ (Local) and R₃ (Local) while maximum points of 8.67 were scored by R₁ (Branded) and R₄ (Local). Results supported the fact that consumers liked the taste of self-prepared samples as compared to the samples purchased from street vendors.

3.3.3. Flavor

Results of the present study showed that the minimum flavor score was observed for R₃ while the highest points were scored by R₄ (Local) samples while the minimum score were scored by R₂ (Local) samples.

3.3.4. Texture

The texture of the beef seekh kabab samples got the highest score of 8.33 in the case of R₄ (Local) and the lowest score for texture was shown by R₂ (Local) and R₃ (Local).

3.3.5. Overall acceptability

The overall acceptability of the beef seekh kabab samples got the highest score of 9 in the case of R4 (Local) lowest score of 6.33 was scored by R₂ (Local). Figure 5 shows the sensory evaluation.

Figure 5. Sensory evaluation of beef seekh kababs.

3.3.5.1. Recommendations for the improvement of quality and safety of beef seekh kababs

The food processors, handlers, and consumers’ knowledge about the safety and quality aspects of products are of great importance. As shown by current research that the sample which was prepared under proper hygienic conditions exhibited significantly better results as compared to other purchased samples of local and branded restaurants. Following guidelines must be implemented in order to improve the safety and quality of beef seekh kabab or any other barbecued meat:

1. Training Programs: Regular training programs should be conducted for food handlers and processors to ensure they are updated with the latest food safety and hygiene practices.

2. Quality Assurance: Implement a robust quality assurance system that includes regular inspections and audits of the processing facilities to ensure adherence to safety and hygiene standards.

3. Supply Chain Management: Maintain a transparent and traceable supply chain for all ingredients used in the preparation of the kababs. This can help in quickly identifying and addressing any issues related to the quality of the ingredients.

4. Customer Feedback: Establish a system for collecting and analyzing customer feedback. This can provide valuable insights into areas of improvement from the end consumer’s perspective.

5. Packaging: Use high-quality, food-grade packaging materials that can keep the kababs fresh for longer and prevent contamination during transportation and storage.

6. Waste Management: Implement effective waste management practices in the processing facilities to prevent any potential contamination of the food products.

7. Ventilation: Ensure proper ventilation in the cooking area to avoid the accumulation of smoke and other pollutants that could contaminate the food.

8. Involvement of Religious Scholars: Religious scholars have a significant role in instilling the importance of cleanliness and hygiene, which is considered half of faith in Islam (Taha & Haq, 2023), into the hearts of food sellers and producers. By emphasizing this Islamic teaching, they can help ensure that the reality of cleanliness being a religious duty is understood and practiced. This understanding can lead to improved hygiene practices in the food industry, particularly among those preparing and selling food items like beef seekh kababs.

4. Conclusion

The present study revealed the nutritional status, heavy metals load, microbial load, and sensory status of beef seekh kabab being sold at various local and branded restaurants in Faisalabad, Pakistan. The TPC, TCC, E. coli O157:H7, Fe, Zn, Cd, and Pb were higher in many samples of both local and branded restaurants. It is evident from the results that microbial quality and heavy metals quantity of the prepared/ready-to-eat food offered by restaurants is questionable and special attention at every step of the food chain is required to meet the standards. To prevent the physical and chemical degradation of beef, it is best to limit the frequency of freezing and thawing. The best course of action is to avoid repeatedly freezing and thawing beef whenever feasible, according to the present study’s findings, since refrigerator thawing (4 °C) is more suited than thawing under running water or heated water (40 °C). This data suggests relevant authorities conduct vigorous and regular inspections of eateries to ensure their compliance with food hygiene and safety requirements. Further studies should be conducted to explore other contributing factors toward microbial and heavy metals contamination of cooked foods throughout the supply chain.

Ethical approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Consent to participate

Corresponding and all the co-authors are willing to participate in this manuscript.

Consent for publication

All authors are willing for publication of this manuscript

Authors contributions

Conceptualization, Writing—original draft: Muhammad Abdullah Butt, Rizwan Shukat,

Supervision, Writing—original draft and review and editing: Farhan Saeed, Ali Imran, Mohd Asif Shah

Validation, Methodology: Aftab Ahmed, Fakhar Islam, Mohd Asif Shah

Formal Analysis, Investigation, Resources: Huda Ateeq, Sunanda Biswas, Saima Naz

Software: Ahmal Khan, Muhamamd Afzaal

All authors have read and agreed to publish this version of the manuscript.

Acknowledgment

The authors would also like to thank the Researchers Supporting Project Number (RSPD2024R1042), King Saud University, Riyadh, Saudi Arabia.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

Even though adequate data has been given in the form of tables and figures, however, all authors declare that if more data required then the data will be provided on request basis.

Additional information

Notes on contributors

Muhammad Abdullah Butt

Muhammad Abdullah Butt has done his master from University of Agriculture Faisalabad, Pakistan.

Rizwan Shukat

Rizwan Shukat is working as Assistant Professor in university of agriculture Faisalabad.

Muhammad Afzaal

Muhammad Afzaal is working as an assistant professor in the department of food science at Government College University Faisalabad. He has a renowned personality because of his work in the field of food science.

Farhan Saeed

Farhan Saeed is working as associate professor in the department of Food Science at Government College University Faisalabad.

Ali Imran

Ali Imran is working as associate professor in department of Food Science at Government College University Faisalabad.

Aftab Ahmed

Aftab Ahmed is working as associate professor in the department of nutritional sciences at Government College University Faisalabad.

Fakhar Islam

Fakhar Islam is working as lecturer in department of Food Science and Technology at NUR International University.

Saima Naz

Saima Naz working as associate professor in department of Food Science and Technology at Nur International University Lahore.

Huda Ateeq

Huda Ateeq is working as Lecturer in department of Food Science and Technology at University of Lahore.

Ahml Khan

Ahml Khan has done master in food science from Government college university Faisalabad.

Sunanda Biswas

Sunanda Biswas is working as assistant professor in department of Food and Nutrition at acharya Prafulla Chandra college Kolkata.

Mohd Asif Shah

Mohd Asif Shah is working as dean of economics at kardan university Kabul Afghanistan