Maillard Reaction

Many protein foods, such as meats, contain small quantities of carbohydrate. When proteins are heated to about 310°F (154°C), the amino acids in the protein chains react with the carbohydrate molecules and undergo a complex chemical reaction. The result is that they turn brown and develop richer flavors. This reaction is called the Maillard reaction. It is what happens when meat browns. Because of the high temperature it requires, the Maillard reaction takes place only on the dry surface of the food. Because of its water content, the interior of the meat cannot get this hot.