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44 votes
What does acid do to the texture of meat protein?

User Xengravity
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1 Answer

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11 votes
Acids, such as lemon juice or vinegar, work by denaturing proteins through disruption of hydrogen bonds in the collagen fibrils. ... Be careful not to overmarinate the meat, as prolonged exposure to acid can cause it to become tough. I hope this help!
User Robert Benyi
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