text-only page produced automatically by LIFT Text
Transcoder Skip all navigation and go to page contentSkip top navigation and go to directorate navigationSkip top navigation and go to page navigation
National Science Foundation


Chemistry Now: Cheeseburger Chemistry: Burgers

Cheeseburger Chemistry: Burgers--The chemistry in cooking meat: protein reactions, Maillard reaction. This video, one in a six-part "Cheeseburger Chemistry" series, uses the cooking of hamburgers to explain the structure of myoglobin, its role in making red meat red, the effects of heat on myoglobin's structure and meat's color; and the Maillard--or browning--reaction.

Credit: NBC Learn and the National Science Foundation (NSF)

 

Back to Top of page