What are the three methods of cooking meat and why do

theydenature proteins?

The three methods of cooking meats are:

Broiling: In this meat is cooked in the oven and at high temperature till it gets browned.

Roasting: this method is used to cook large size meat, beef by using dry heat.

Braising: In this process involves cooking meat in the oil and then in a small amount of water in a tightly closed pan in the oven.

Proteins are made up of amino acids when meat is cooked at high temperature it denatures proteins because when the temperature goes up amino acids conformation gets change and destroys the amino acid such as lysine which is heat sensitive.