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Meso je veoma bitna namirnica u ishrani ljudi zbog svojih nutritivno vrijednih sastojaka. Gotovo svi proizvodi od mesa se na neki način toplotno obrađuju kako bi se postigle željene senzorne i nutritivne osobine, kao i zadovoljili kriterijumi po pitanju mikrobiološke stabilnosti i bezbijednosti proizvoda. Najčešća su dva tipa toplotne obrade u industrijskim uslovima, a to su toplotna obrada kuvanjem na atmosferskom pritisku ili vakumu i suva toplotna obrada pečenjem. Stoga ovaj rad ima za cilj dati kratak pregled najnovijih dostignuća u pogledu uticaja tehnoloških parametara tokom toplotne obrade u prvom planu visine temperature u centru uzorka i razlučitih postupaka toplotne obrade (kuvanjem i pečenjem) na promjene na proteinima, boji mesa, reološkim osobinama mesa, pH mesa, sposobnosti vezivanja vode, hemijskim osobinama i senzornim osobinama mesa., Meat is a very important food in the diet of people, due to its valuable nutritional ingredients. Almost all of the meat products are somehow heat treated to achieve the desired sensory and nutritional properties, as well as meet the criteria in terms of microbial stability and safety of the product. The most common are the two types of heat treatment in industrial conditions, such as heat treatment by cooking at atmospheric pressure or vacuum and dry heat treatment by roasting. Therefore, goal of this paper is to give a brief overview of the latest developments, regarding the influence of technological parameters during thermal processing of meat. Temperature level in the center of the sample and different thermal treatment procedures (cooking and roasting) were monitored in terms of impact on the protein’s structure changes, meat color, rheological properties of meat, meat pH, water holding capacity, chemical properties and organoleptic characteristics of meat.