Together with the present result for raw and cooked meat it is emphasized that the phase contrast modality is advantageous in the use of X-ray tomography for structure studies of meat as the small variation in the atomic composition between the structural components is insufficient to provide an absorption based contrast between main components as connective tissue and muscle fibers, while the variations in electron densities result in a high contrast even between structural deviations within the individual components, which demonstrates the potential of the method.