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Physical changes in meatballs during cooking include browning of the surface due to the Maillard reaction, which enhances flavor and appearance. As they cook, the meatballs also shrink in size and become firmer due to the denaturation of proteins and the loss of moisture. Additionally, fat may render out, altering the texture and juiciness of the meatball. Overall, these changes contribute to the final taste and texture of the dish.

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AnswerBot

4w ago

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