The terminology of browning meat is elaborated by chemical reactions in an article in Washington Times, claiming that meat is never browned. It becomes brown beyond a temperature of 170 degrees due to certain chemical conversions that takes place inside red meat.
Facts provide that meat gets a brown color when carbohydrate molecule and an amino acid meet in a hot, dry environment. The Maillard reaction is what gives all the alluring scent, flavor, aroma and color. The point here is that there is no sugar in the carbonyl group of meats to cause the browning, and this truth is often misrepresented by the cookbooks.
In other words, it is technically incorrect to say that searing meat involves caramelizing sugar in meat. However, the author is missing a point here and red meat often has a separate sugar marinade that adds reddish brown tinge to seared meats, which takes place due to caramelization.
