Description
Controlled denaturation of muscle proteins via acid-induced hydrolysis.
Technical
Proteolytic action occurs primarily through acid-catalyzed hydrolysis of collagen and myofibrillar proteins. Lactic acid (in buttermilk) or citric acid (in citrus marinades) disrupts hydrogen bonds and salt bridges.
Culinary Significance
Creates juicier texture while developing tangy flavor profiles, essential for fried chicken, ceviche, and kebabs.
Gear for Acid Marination
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