Bone provides an important source of forensic evidence. The storage conditions of bone have been recognised as a factor in
maintaining the integrity of such evidence. Thermogravimetric analysis (TG) has been employed to examine the effects of storage
environments and preparation methods on the structural properties of pig bones. A comparison of oven and freeze drying has
been made to study the effect of storage conditions. A comparison has also been made of ground bone specimens with cut specimens.
Freeze-dried hand ground specimens provided the most consistent results and, thus, this is the recommended method of preparation
of bone specimens for TG analysis.