Is cooking meat a physical or chemical change?

* New substances are formed: When you cook meat, the proteins within the meat undergo chemical reactions. Heat breaks down the protein molecules, causing them to rearrange and form new compounds. This is why cooked meat has a different texture, flavor, and color than raw meat.

* Irreversible change: The changes that occur during cooking are irreversible. You can't simply "uncook" meat and return it to its raw state.

* Chemical reactions: The process of cooking involves chemical reactions like the Maillard reaction, which is responsible for the browning and flavor development of meat.

In contrast, a physical change alters the appearance or form of a substance but doesn't create new substances. For example, cutting meat into smaller pieces is a physical change.