BASF Podcast: The Chemical Reporter - What happens to meat when you roast it?
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Ludwigshafen (ots)
The discovery of fire opened up whole new worlds of taste for stone-age humans. They could start turning those chunks of raw mammoth meat into beautifully browned roast leg of mammoth and were benefiting from an interesting chemical reaction. In 1912, did French chemist Louis Camille Maillard begin to shed light on the chemical interactions that take place when you roast or grill meat. In entertaining episodes our Chemical Reporter answers questions of our Podcast listeners on Chemistry in our everyday life.
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