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peer-reviewed, The aim of this study was to test the influence of scanning rate and meat type, on the thermophysical properties of meat and content of the freezable water in frozen meat, using the differential scanning calorimetry (DSC) method. In this study three types of meat were investigated: beef (M. Longissimus dorsi), pork (M. Longissimus dorsi) and chicken meat (Pectoralis major). The cooling rate affected the onset (Tcon), peak (Tc) and end (Tcend) temperatures of crystallization process of beef meat (p

During the tests in this paper, meat processing was carried out at different temperatures between the range of 51°C to 100°C. The meat was processed by dry heat (roasting) and wet heat treatments (cooking) in water at atmospheric pressure. After heat treatment, myofibrillar proteins were extracted from solutions at constant ionic strength. Quantitative and qualitative determinations of protein´s fractions were performed by capillary electrophoresis. Myofibrillar proteins were also analized for fresh pork meat sample. Results obtained in fresh meat were compared with those recorded after roasting and cooking. In the fresh and thermally processed pork the following proteins were identified: myosin, light chain 3; myosin, light chain 2; troponin - C; troponin - I; myosin, light chain 1; tropomyosin; troponin - T; actin; desmin; α - actinin; C - protein; M - protein (Mβ); M - protein (Mα); heavy meromyosin - HMM. For both methods of thermal processing, with increasing heat treatment temperature, concentration of soluble protein in the extract decreases rapidly after 51°C. Cooking treatment had a more intense effect on the proteins change and denaturation than roasting. [Projekat Ministartsva nauke Republike Srbije: Effect of heat treatment temperature on protein structure and properties of pork meat]