Description
Yogurt enzymes and acidic marinades break down muscle proteins while spice compounds penetrate meat tissues.
Technical
Lactic acid from yogurt and acetic acid from vinegar denature myofibrillar proteins while calcium-activated proteases (calpains) in yogurt initiate proteolysis. Lipophilic spice compounds (like cinnamaldehyde from cinnamon) bind to fat tissues.
Culinary Significance
Creates exceptionally tender meat with complex flavor layers that caramelize beautifully on vertical rotisseries.
Science
Primary Reaction
Proteolysis via enzymatic and acid denaturation
Parameters
Temperature
5°C optimal
4°C to 7°C range
Time
24 hours
12 hours – 48 hours
Equipment
Non-reactive container (glass/ceramic)Vacuum sealer for accelerated marinationVertical rotisserie for authentic cooking