A study carried out in fresh cow (Bos taurus) cortical-femur bones which allows determining the maximum annealing temperature to which a bone was subjected is shown. It is focused on temperatures near the ones used in culinary activities. Mechanical spectroscopy, optical microscopy, differential thermal analysis and thermogravimetry studies are used in the present work. The study takes into account the behaviour of the thermal denaturation processes from the remnant collagen as a function of temperature. The survey of the relaxation process related to the triple helix to random coil transition from the residual collagen which occurs at 510 K/237 °C, is proposed as a potentially useful tool for determining that the bone was not previously heated above this temperature. In addition, by using mechanical spectroscopy a procedure for discriminating between grilled- and boiled-bones is shown. Likewise, a reference chart of the thermodynamic states of denaturation of collagen in the bone as a function both of temperature and cooking mode is reported. The relationships between the denaturation stages and the responses from mechanical spectroscopy and differential thermal analysis are also shown.

对新鲜牛（金牛座）进行的研究）显示了可以确定骨骼经受的最高退火温度的皮质股骨。它着重于烹饪活动所用温度附近的温度。在目前的工作中使用了机械光谱学，光学显微镜，差热分析和热重分析。该研究考虑了残余胶原蛋白的热变性过程的行为与温度的关系。建议对在510 K / 237°C下发生的从残留胶原的三重螺旋到无规卷曲转变的弛豫过程进行调查，这是确定骨骼先前未加热到此温度以上的潜在有用工具。另外，通过使用机械光谱学，示出了用于区分烤骨和煮骨的程序。同样，报告了骨中胶原蛋白变性的热力学状态随温度和烹饪模式变化的参考图。还显示了变性阶段与机械光谱和差热分析的响应之间的关系。