Tag: Overcooked protein

The hardening of an egg white from a clear liquid to an opaque solid is a textbook example of protein denaturation, illustrating precisely what happens to proteins if they get too hot. This fundamental chemical change affects not only texture but also the nutritional availability and overall quality of your food.

According to a 2024 study, overcooking can significantly diminish the digestibility of protein in foods like meat and bread. This raises a critical question for home cooks and nutrition enthusiasts: what happens to protein when it's overcooked, and what are the health implications of that dry, charred piece of meat?