The first part is due to denaturing of the proteins in the meat. Proteins present in the meat in the absence of heat exist in their natural conformation, where interactions between amino acid residues keep proteins in this shape/conformation. In the presence of heat these interactions are overcome by heat energy and the proteins are unfolded/denatured and this is part of why meat will become more tender.
The char part is due to excessive heat which will reduce the carbon compounds on the surface of the meat, resulting in a variety of hydrocarbons that have different physical properties.
That is the gist of it, I’m sure I am leaving some things out, but hopefully this will help your understanding somewhat.
Soft_Injury t1_ixz12y5 wrote
Reply to What happens at a molecular level to soften food when it cooks? Why do things become harder when charred? by Singhilarity
The first part is due to denaturing of the proteins in the meat. Proteins present in the meat in the absence of heat exist in their natural conformation, where interactions between amino acid residues keep proteins in this shape/conformation. In the presence of heat these interactions are overcome by heat energy and the proteins are unfolded/denatured and this is part of why meat will become more tender.
The char part is due to excessive heat which will reduce the carbon compounds on the surface of the meat, resulting in a variety of hydrocarbons that have different physical properties.
That is the gist of it, I’m sure I am leaving some things out, but hopefully this will help your understanding somewhat.