#qa The flesh turns brown when exposed to air due to the Maillard reaction. This chemical reaction occurs when amino acids and sugars react with each other in the presence of heat. When meat is exposed to air, oxygen reacts with compounds on the meat's surface, resulting in the formation of a brown layer called crust. The crust is essentially a protective layer that forms on the surface of meat to prevent bacteria and other microorganisms from entering. The formation of brown crust can also be a sign that the meat is cooked. When meat is cooked at high temperatures, the proteins in the meat are denatured, causing a series of chemical reactions that result in the formation of brown crust.

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