What happens to the protein in meat when it is cooked?

1. Denaturation:

* Heat disrupts the weak bonds (hydrogen bonds, hydrophobic interactions) holding the protein molecules in their specific three-dimensional shapes.

* This unfolding process is called denaturation, making the protein less soluble and more susceptible to further changes.

2. Coagulation:

* Denatured proteins, now exposed to heat, interact with each other through stronger bonds (disulfide bridges), forming a network that traps water.

* This process is called coagulation, leading to the firming and solidifying of the meat.

3. Formation of New Compounds:

* Cooking meat also creates new compounds, like Maillard reaction products. These reactions between sugars and amino acids contribute to the browning, flavor, and aroma of cooked meat.

4. Breakdown of Muscle Fibers:

* Heat breaks down the connective tissue in meat, making it more tender.

* Collagen, a tough protein, converts to gelatin during cooking, which contributes to the juiciness and texture of the meat.

5. Nutrient Changes:

* Cooking can affect the availability of some nutrients.

* Certain vitamins, like vitamin B12, are heat-sensitive and may be lost during prolonged cooking.

6. Safety and Digestion:

* Cooking kills harmful bacteria and parasites, making the meat safe to eat.

* The denaturation and breakdown of proteins during cooking makes them easier to digest.

Overall, cooking meat brings about changes in its texture, flavor, aroma, and nutrient content. The extent of these changes depends on the cooking method, time, and temperature.