The Chemistry of Grilling (IMAGE)

American Chemical Society

The Chemistry of Grilling

Caption

If you're firing up the barbecue this week for an Independence Day cookout, you don't want to miss this week's Reactions video. We've got chemistry knowledge that will impress your guests like, "Why is red meat red?" You'll also learn about the amazing Maillard reaction that turns that red meat into a delicious grilled brown. It's all in our latest video: https://youtu.be/RqUEh-B-U-k.

Credit

The American Chemical Society

Usage Restrictions

None

License

Licensed content

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.