Why does meat become easier to digest when cooked?

There are several reasons why meat becomes easier to digest when cooked:

1. Denaturation of proteins: Cooking meat causes the proteins in it to denature, which means their structure changes. This makes the proteins more accessible to digestive enzymes, which can then break them down more easily.

2. Breakdown of connective tissue: Meat contains connective tissue, which is a tough, fibrous material that holds muscle fibers together. When meat is cooked, the heat causes the connective tissue to break down, making it easier for digestive enzymes to access the muscle fibers.

3. Release of juices: Cooking meat also causes it to release juices, which contain enzymes that help break down proteins. These enzymes can further help to tenderize the meat and make it easier to digest.

4. Softening of muscle fibers: The heat from cooking also causes the muscle fibers in meat to soften and break down, making them easier for digestive enzymes to access. This is especially important for tough cuts of meat that contain a lot of connective tissue.

5. Improved flavor and texture: Cooking meat not only makes it easier to digest, but it also improves its flavor and texture. The Maillard reaction, which is a chemical reaction between amino acids and sugars, occurs when meat is cooked and gives it a characteristic brown color and savory flavor.

It's important to note that while cooking meat can make it easier to digest, it can also destroy some of the nutrients present in raw meat. Therefore, it's important to cook meat to an appropriate temperature to ensure its safety and preserve its nutritional value.