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Maillard reaction in meat

Can someone explain to me how the Maillard reaction happens in meat like roast beef even though there’s no carbohydrates in meat?

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Answer

Maillard reaction is specifically the browning of meat (aka browning of amino acids), caramelization is the browning of carbohydrates.

“The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.”

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