What You Need to Know
The citric acid (pH 2–3) protonates side chains of myosin and actin, disrupting hydrogen bonds and causing protein unfolding within 15–30 minutes. Low‑temperature marination (0–4 °C) limits bacterial growth while allowing controlled denaturation, preserving a firm yet tender texture. Excessive acid exposure or prolonged time leads to over‑denaturation, yielding a mushy, rubbery mouthfeel.
Steps
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The Science
Primary Reaction
Acid‑induced denaturation of muscle proteins (myosin, actin)