Why meat change into pigment while cooking?

The browning reaction known as the Maillard reaction causes the color change in meat during cooking. This reaction occurs when amino acids and reducing sugars in the meat respond to heat.

The amino acid that are crucial for the Maillard reaction in meats include:

Tyrosine: This amino corrosive adds to the creation of brown colours.

Tryptophan: This amino corrosive adds to the development of brown colours as well as complex flavours.

Lysine: This amino corrosive adds to the development of flavours and tones.

The reducing sugars that support the Maillard reaction in meat include:

Glycogen: This is a starch that serves as an internal source of sugar for muscles.

Glucose: This is a sugar that is used for energy by cells.

The Maillard reaction is a complicated chemical process that includes several stages. The exact specifics of the reaction can change depending on a variety of variables, such as the kind of meat, the temperature at which it is cooked, and the duration of cooking.

In general, the Maillard reaction begins with the sugar and amino acids interacting to from compounds known as Amadori products. As the temperature rises, these products then transform into additional intermediates that ultimately form the brown pigments and tastes associated with cooked meat.

In addition to giving cooked meat its distinctive colour, the Maillard reaction also significantly influences its flavour and texture. The tastes, colours, and textures that are produced by this reaction are essential for the pleasure of eating meat.