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Livestock farmers in the rural communities of Uganda depend largely on indigenous preservation techniques as means of minimizing post-harvest losses in beef value chain. The nutritional quality of animal source foods is priority world over. The objective of this study was to decipher nutrient composition of beef for the different indigenous meat preservation techniques in Uganda. A cross sectional study was conducted in Nakaseke, Nakasongola and Sembabule districts using experimental-survey approaches. In the field survey, 90 respondents were interviewed using participatory techniques. Laboratory analysis examined 57 preserved meat samples. The results revealed two indigenous meat preservation techniques; Non-salted smoking (63.3%) and salted smoking (36.7%), largely (60%) practiced by females. Meat preservation is more frequent in dry season (93.3%). The results also showed that non-salted smoked and salted smoked meat had average moisture, fat and protein content of 21%, 14%, 67%; and 11%, 13% and 62% respectively. The average of zinc, iron and calcium content for the non salted smoked meat; 1.636 mg, 2.738 mg and 0.237 mg respectively while salt smoked meat; 2.341 mg, 3.587 mg and 0.609 mg respectively. The variations in nutrient composition of non salted smoked and salted smoked meat was insignificant (p>0.05). The authors conclude that the nutritional composition of traditionally processed meat products is maintained, particularly with high content of protein, fat, zinc, and iron. The indigenous meat preservation methods should be promoted and up-scaled due to enhanced nutrients and their potential to reduce of post-harvest losses. Additionally, develop standard operating procedures to prevent variations in processes of preservation techniques to assure nutritional quality of products.

Deciphering nutrient composition of beef for different indigenous meat preservation methods in central Uganda