How does the colour of red meat changes when shallow frying?

When shallow frying red meat, its color typically changes from a vibrant red or pink to a brownish hue. This change occurs due to the Maillard reaction, where heat causes proteins and sugars to react, resulting in browning and the development of complex flavors. Additionally, the surface of the meat cooks and caramelizes, enhancing its visual appeal and taste. The internal color may also shift towards a grayish or light brown as the meat cooks through.