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The Chemistry of Grilling

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  • Uploaded 4 months ago in the category Education

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    If you’re firing up the barbecue for a summer 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 delicious grilled brown.

    We also settle, once and for all, the age-old debate of gas vs.

    charcoal.

    Sources:
    All About Grilling - https://acsundergrad.wordpress.com/2012/08/10/the-chemistry-of-bbq/

    Cooked meat fact sheet: http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet

    Meat Color - https://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html

    Maillard Reaction - http://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html

    On Meat Colors - http://www.genuineideas.com/ArticlesIndex/srameatmyoglobin.html

    Gas V Charcoal - http://www.wired.com/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas-2/

    Hemichrome - http://www.beefresearch.org/CMDocs/BeefResearch/PE_Fact_Sheets/Color_Changes_in_Cooked_Beef.pdf

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    Producer/Writer:
    Kirk Zamieroski

    Executive Producer:
    Adam Dylewski

    Scientific consultants:
    Matt Hartings, Ph.D.
    Darcy Gentleman, Ph.D.

  • thechemistrygrilling