The cooking process in which amino acid in meat would react with reducing sugars is ; Maillard reaction
Maillard reaction is a chemical reaction process that occurs when proteinous foods like meat containing amino acids are cooked. The amino acids found in the foods react with reducing sugar present to give the food a distinctive flavor.
The maillard reaction is responsible for the browning and the distinctive flavor perceived when certain types of foods like meat, are cooked.
Hence we can conclude that the cooking process in which amino acid in meat would react with reducing sugars is ; Maillard reaction.
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