Abstract
Heating or cooking of meat is important to achieve a food product that is safe and has the right texture that is accepted by the consumer. Heating of raw meat induces major changes in the muscle protein structures depending on the heating temperature and the duration of the heating. Different methods have been used to investigate the heat-induced changes. However, the mechanism behind the heat-induced structural changes in meat it still unclear. X-ray contrast tomography and Raman spectroscopy have shown to provide valuable information about the structural changes during cooking of meat. With X-ray contrast tomography, it is possible to generate 3D images of very high quality where the different components in the meat easily can be distinguished. Raman spectroscopy provides detailed information regarding the changes in the secondary structures of the meat protein in very specific regions, and it was shown that the observed structural changes are highly related to the cooking temperature.
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