Question
Download Solution PDFIf the meat is cooked above 140°C, which of the following reactions occurs?
Answer (Detailed Solution Below)
Detailed Solution
Download Solution PDFKey Points
- The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor.
- This reaction typically occurs at temperatures above 140ºC (284ºF).
- It is named after French chemist Louis-Camille Maillard, who first described it in the early 20th century.
- The Maillard reaction is crucial in the preparation of many foods, including meats, bread, and coffee, contributing to the development of complex flavors and aromas.
Additional Information
- Caramelisation is another browning process that occurs when sugars are heated to high temperatures, but it does not involve amino acids like the Maillard reaction does.
- Emulsification is the process of mixing two immiscible liquids, such as oil and water, to form a stable mixture.
- Oxidation reaction involves the transfer of electrons between substances, often leading to changes in color and flavor, but it is not specific to the temperature mentioned.
- The Maillard reaction is responsible for the distinctive taste and color of browned foods and is a key factor in culinary practices.
Last updated on May 28, 2025
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