Lesson 23

This lessons consists of multiple parts and covers the following concepts

• Maillard Browning requires amino groups, sugars and heat
• Maillard browning proceeds through the Amadori compound
• Meat is muscle
• Muscle proteins: actin, myosin and Connective tissue proteins: elastin and collagen
• Cuts of meat and relative ammount of connective tissue

The questions embedded in the lesson are formative - that is, they test your comprehension and understanding, but they are graded for participation/completion only.

You can start and stop this lesson as many times as you want. There is no time limit. 

Required Readings:

6.3 (The Maillard Reaction) through 6.5 (The Maillard is Complicated) p. 198 - 209

8.1 (Intro) through 8.5 (Red or White Meat p. 273 –288