Pronunciation: [kˈʊkt mˈiːt] (IPA) 
The spelling "cooked meat" in IPA phonetic transcription is /kʊkt miːt/. The first syllable "cook" is pronounced with the short u sound /kʊk/ and the second syllable "ed" is pronounced as a schwa sound /ɪd/. The second word "meat" has a long e sound /miːt/. The correct spelling of "cooked meat" is important to ensure clear communication and avoid confusion in culinary settings.
Cooked meat refers to animal flesh that has been subjected to the process of cooking, which involves applying heat to alter its chemical composition and make it safe, palatable, and suitable for consumption. This culinary technique entails various methods such as roasting, grilling, boiling, frying, or sautéing, each yielding different textures and flavors.
Cooking meat is vital as it eliminates potential harmful microorganisms, parasites, and bacteria that can cause foodborne illnesses, while also enhancing its taste and digestibility. The application of heat alters the meat's proteins, breaking them down and denaturing them, resulting in a firming of the muscle fibers and rendering the flesh more tender and easier to chew. Cooking also promotes the retention of moisture within the meat, preventing dryness and ensuring tenderness.
Furthermore, the process of cooking meat initiates the Maillard reaction, where amino acids and reducing sugars within the meat undergo a series of chemical reactions. This reaction leads to the formation of a browned, crusty surface, which adds flavor and visual appeal to the cooked meat. Different levels of doneness can be achieved, ranging from rare (cooked at lower temperatures for a shorter duration) to well-done (cooked at higher temperatures for a longer duration), satisfying diverse culinary preferences.
Overall, cooked meat signifies animal flesh that has undergone the transformative process of cooking, resulting in improved safety, taste, and tenderness, making it a widely consumed component of human diets worldwide.
The term "cooked meat" has a relatively straightforward etymology.
The word "cooked" can be traced back to the Old English word "coc", which means "cooked" or "boiled". It comes from the verb "cocan" or "ceocan", which meant "to cook" or "to prepare food by the application of heat". This Old English word has Germanic origins and is related to the Middle Dutch word "coken" and the Old High German word "chocchen", both meaning "to cook".
The word "meat" is derived from the Old English word "mete", which referred to food in general. It can be traced back even further to the Proto-Germanic word "*matiz". This word has cognates in various Germanic languages such as Old Frisian "mete", Old Saxon "mati", and Old Norse "matr".
