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