Which chemical reaction takes place during the cooking of meat?

The Maillard reaction

The correct answer is option 4. The Maillard reaction.

The chemical reaction that takes place during the cooking of meat is the Maillard reaction.

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its characteristic flavor and color. It occurs when meat is cooked at high temperatures, resulting in the browning of the surface and the formation of new flavor compounds. This reaction is responsible for the savory, roasted flavors and aromas associated with cooked meat.