Comparative Evaluation of Structural and Tenderness Properties of Minced Beef from Angus and Akbas Cattle Using Penetration-Based Analysis

Аннотация

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. Samples of the Longissimus dorsi muscle (n = 12 per breed) were ground and analyzed using a Structurometer ST-2 equipped with a 60° conical indenter. Penetration force and depth were recorded, and structural resistance was calculated. 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 improved interpretation of structural behavior. These findings demonstrate that penetration-based methods are suitable for minced meat systems and reveal significant breed-dependent differences relevant for meat quality optimization.