Comparative evaluation of the structural and tenderness properties of minced beef from angus and akbas cattle using a penetration-based approach

Abstract

Background and Aim. Meat tenderness is a key determinant of consumer acceptance and product quality; however, its evaluation in minced meat systems remains challenging due to the disruption of muscle fiber structure. The present study aimed to assess the structural and tenderness properties of minced beef derived from Angus and Akbas cattle using a penetration-based approach combined with the Rebinder equation.
Materials and Methods. A comparative analysis was performed on minced beef samples obtained from Angus and Akbas cattle (12 samples per breed). The structural and mechanical properties were determined using a Structurometer ST-2 (Radius, Russia) fitted with a 60° cone indenter at 4–6 °C. Structural resistance values were calculated using the Rebinder equation using penetration force and depth parameters.
Results. Angus samples exhibited significantly lower force values (282.19 ± 42.24 N) compared to Akbas (308.68 ± 56.82 N), indicating reduced structural resistance and improved tenderness (p = 0.028). Distribution analysis revealed greater variability in Akbas samples, suggesting more heterogeneous structural properties. The application of the Rebinder model enabled normalization of mechanical resistance and facilitated interpretation of structural behavior. These findings demonstrate that penetration based methods are suitable for minced meat systems and reveal significant breed- related differences relevant for meat quality optimization.
Conclusion. Penetration-based analysis using the Structurometer ST-2 was effective for evaluating the structural and mechanical properties of minced beef. Angus beef demonstrated lower structural resistance and greater tenderness compared to Akbas beef. The results confirm the usefulness of the Rebinder equation for interpreting mechanical properties and support the application of this approach in meat quality assessment and industrial quality control. The study also highlights the potential to improve beef processing efficiency and promoting high-quality domestic meat products in Kazakhstan.