Tag: Cooking effects on protein

According to food science research, heat does not destroy amino acids during normal kitchen cooking, which means very little protein is lost when frying chicken. While the total mass of the chicken decreases due to water loss, the protein becomes more concentrated, and its structure simply changes through a process called denaturation.

A 4-ounce broiled sirloin steak is a great source of protein, with studies showing it can provide about 33 grams. The exact amount of protein in a 4 oz cooked steak varies depending on the cut and cooking method, but it is consistently a significant contributor to daily protein goals.