What You Need to Know
Citric acid or acetic acid disrupts tertiary protein structures in myoglobin and actin, increasing water retention capacity while inhibiting microbial growth through pH reduction. The acid environment (pH 3.5-4.5) slows oxidative rancidity by chelating iron ions.
Creates a silky mouthfeel while maintaining meat's raw character, allowing delicate seasoning flavors to penetrate surface proteins.
Key Parameters
Temperature
2°C
0°C - 4°C
Time
15 minutes
5 minutes - 2 hours
Equipment
Chilled granite slabMezzaluna knifeStainless steel bowl
Steps
- 1.
Steak tartare (Parisian bistros (1920s)): Acid balances richness of beef fat
- 2.
Salmon tartare (Nouvelle cuisine (1970s)): Citrus 'cooks' surface proteins
The Science
Primary Reaction
Acid denaturation of myofibrillar proteins