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The premise of this paper is to provide an understanding of two very similar analytical test methods that are often used in corporate quality control testing: the differential scanning calorimetry (DSC) test and the shrink temperature test. In this study, a collagen-based product was subjected to these two analytical methods. The results indicated that there is no significant difference in using either method in obtaining the melting temperatures of the test articles. The pros and cons of each method were also discussed in this article.