Why Meat Changes Color As It's Cooked - Chowhound

The Maillard reaction is basically a more complex version of caramelization. Caramelization occurs when carbohydrates, specifically sugars, are heated beyond 330 degrees Fahrenheit, changing their color and flavor. The Maillard reaction takes that one step further by adding amino acids to the mix. Amino acids, the building blocks of protein, react with sugars and heat to create hundreds of new compounds.…