What term is used for the chemical reaction that occurs when meats are cooked at high temperatures?

The Maillard reaction is a complex chemical process that occurs when proteins and sugars in meats react to high heat, typically above 285°F (140°C). This reaction not only causes the browning of the meat's surface but also contributes to the development of rich flavors and aromas that are characteristic of well-cooked meat. When proteins and reducing sugars undergo this reaction, they form a variety of new compounds that enhance the taste and color of the food, making the Maillard reaction fundamental in cooking techniques such as grilling, roasting, and frying.

The other terms presented do not accurately describe this specific process. For instance, searing refers to the method of cooking meat at high temperatures to create a browned crust, but it does not encompass the full range of chemical changes represented by the Maillard reaction. Intense heat reaction is a vague term that lacks the scientific basis found in the clearly defined Maillard reaction. Caramelization, while a process that involves sugars turning brown when heated, applies primarily to sugar itself and not to the proteins and sugars present in meat. Thus, the Maillard reaction is the precise term that characterizes the important chemical changes occurring during high-temperature cooking of meats.