At some point it was realized that the actual value of browning the meat is that the caramelization of sugars in the meat improves flavour and that the original explanation was nonsense.
Actually, if memory serves me, the primary benefit comes from the Maillard reaction, a heat-driven process involving amino acids. Not that this changes your point, of course.
Actually, if memory serves me, the primary benefit comes from the Maillard reaction, a heat-driven process involving amino acids. Not that this changes your point, of course.