Softening meat with the vinegar / lemon / onion / pineapple etc. How does it work? [duplicate]

And why does acid make the meat softer?

Best Answer

This is a duplicate question but think about the enzymes; the acids break down protein in meats to smaller sizes and therefore easier to fall apart. A good comparison is what your stomach does to food, the longer the brine etc. penetrates the meat the more tender it will be (within reason of course).

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What does lemon and vinegar do to meat?

Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat. Once the proteins are broken by acid, one loose protein can bond with another and trap liquid in the meat, making it juicy and tender.

What does soaking meat in vinegar do?

The acetic acid in the vinegar breaks down meat fibers, making them more tender and flavorful.

How does onion tenderize meat?

The enzymes in the onion will break down the proteins, making the meat extra tender. Cover the tray with plastic wrap and let it sit in a relatively cool place for 30 minutes to 1 hour. Placing it in the refrigerator will make the enzymes work slower so it will need to sit longer.

How does lemon juice tenderize meat?

Acidic ingredients in marinades like vinegar, wine and lemon juice will tenderise meat by denaturing or unwinding the long protein in the muscle. In fact, if you leave an acidic marinade on a piece of meat for a long time, it will eventually break down all the proteins \u2013 leaving behind a mushy mess.

How To Tenderize ANY Meat!

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