"Hot" spices can be fiery, fragrant or numbing. It all depends on the chemical in the spice and where the receptor for the chemical is; in your mouth, tongue or nose.
Safe cooking of meat is a mater of time and temperature. United States Department of Agriculture has charts so you can ensure your cooked meets are safe, moist and tasty.
Glutamate gives foods a richer umami flavor. But paired with iosine or guanosine and the effect is significantly magnified. And it's just a matter of pairing foods.