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Is there sugar in meat that allows for Maillard's reaction? (zerobytes.monster)

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The original post: /r/askscience by /u/ochocosunrise on 2024-10-13 02:36:52.

Today I was learning about Maillard's Reaction in cooking. It's described as a reaction between amino acids and sugars, and it's what produces a beautiful crust on steaks and an amazing flavor.

However, when I Googled "how much sugar naturally exists in meat", the majority of the results stated that there was a very miniscule amount, if any.

How can Maillard's reaction occur in meat if this is the case?

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