Why does meat turn brown when cooked?

Answer: Maillard reaction creates pigments

Bacteria die and darken — Wrong. Bacteria dying doesn't cause browning. The color change is from chemical reactions between proteins and sugars when heated.

Maillard reaction creates pigments ✓ — Correct! When meat heats above ~140°C (285°F), amino acids (from protein) react with sugars in the Maillard reaction. This creates hundreds of brown pigments and flavor compounds—why grilled steak tastes better than boiled! It's the same reaction that browns bread into toast.

Fat melts and caramelizes — Wrong. Fat can caramelize, but meat browning is primarily from Maillard reaction between proteins and sugars, not fat breakdown.