Abstract
Mild heating (≤100° C, 1 h)—typical of cooking—does not lead to detectable changes in any biochemical parameter yet measured; consequently bones that have been cooked, but which have not reached a temperature that will induce charring go undetected. We have used a microscopy based approach to investigate changes in the organization of the bone protein, collagen, as it is heated, using bone from heating experiments, short term burials, and archaeological sites. The work has revealed that the presence of a mineral matrix stabilizes the collagen enabling the damage to accumulate, but preventing it from causing immediate gelatinization. Once the mineral is removed, the damage can be observed using appropriate visualization methods. This chapter describes the transmission electron microscopy (TEM) technique that has been used to detect cooked bone by visualizing minor heat-induced damage at the level of the collagen fibril.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Covington AD, Song L, Suparno O, Koon HEC, Collins MJ (2008) Link-lock: an explanation of the chemical stabilisation of collagen. J Soc Leath Tech Ch 92(1):1–7
Roberts SJ, Smith CI, Millard A, Collins MJ (2002) The taphonomy of cooked bone: characterizing boiling and its physico-chemical effects. Archaeometry 44(3):485–494
Snowden JM, Weidemann JF (1978) A morphological and biochemical examination of the hydrothermal denaturation of collagen. Meat Sci 2:1–18
Richter J (1986) Experimental study of heat induced morphological changes in fish bone collagen. J Archaeol Sci 13(5):477–481
Koon HEC, Nicholson RA, Collins MJ (2003) A practical approach to the identification of low temperature heated bone using TEM. J Archaeol Sci 30(11):1393–1399
Koon HEC, O’Connor TP, Collins MJ (2010) Sorting the butchered from the boiled. J Archaeol Sci 37(1):62–69
Puchinger L, Leichtfried D, Stachelberger H (2002) Evaluation of old parchment collagen with the help of transmission electron microscopy. In: Larsen R (ed) Microanalysis of parchment. Archetype Publications Ltd, London
Collins MJ, Galley P (1998) Towards an optimal method of archaeological collagen extraction; the influence of PH and grinding. Anc Biomol 2:209–222
Acknowledgments
This method has been refined over a number of years and with the help and advice from TEM technicians at Newcastle, Bradford, and York Universities. Particular thanks must go to J. Fearnley and M. Stark. The majority of the method development was supported by a NERC CASE studentship (NER/S/A/2002/12028) with the BLC Leather Technology Centre.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2012 Springer Science+Business Media, LLC
About this protocol
Cite this protocol
Koon, H.E.C. (2012). Identification of Cooked Bone Using TEM Imaging of Bone Collagen. In: Bell, L. (eds) Forensic Microscopy for Skeletal Tissues. Methods in Molecular Biology, vol 915. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-61779-977-8_15
Download citation
DOI: https://doi.org/10.1007/978-1-61779-977-8_15
Published:
Publisher Name: Humana Press, Totowa, NJ
Print ISBN: 978-1-61779-976-1
Online ISBN: 978-1-61779-977-8
eBook Packages: Springer Protocols