BASF Podcast: The Chemical Reporter - What happens to meat when you roast it?

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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BASF is the world's leading chemical company: The Chemical
Company. Its portfolio ranges from oil and gas to chemicals,
plastics, performance products, agricultural products and fine
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Originaltext: BASF SE
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ISIN: DE0005151005

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