Breed‐Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked States

ABSTRACT Beef structuring strategies often centers on fine muscle marbling texture which aligned more closely with Bos taurus muscle architecture. This perspective overlooks the unique texture of the leaner Bos indicus muscle creating the needs to investigate the textural properties of its ribeye steak ( Longissimus Thoracis muscle). Bos indicus ; high‐lean Malaysian Crossbred Brahman and Bos taurus ; high‐marbled Purebred Japanese Wagyu, by analyzing its structural, mechanical and microscopic differences between pre‐cooked and post‐cooked states which set at 190°C to 232°C on open‐pan broiler. Cooking significantly increased hardness and peak force ratio in both breeds ( p  p   Bos indicus beef expressed robustness and greater shrinkage. While Wagyu; a Bos taurus demonstrated superior thermal stability with tenderness, underscoring the structural influence of marbling on cooked meat quality.