And why does acid make the meat softer?


This is a duplicate question but think about the enzymes; the acids break down protein in meats to smaller sizes and therefore easier to fall apart. A good comparison is what your stomach does to food, the longer the brine etc. penetrates the meat the more tender it will be (within reason of course).

| improve this answer | |
  • 5
    If it's a duplicate, there's no need to post an answer here - the answers on the previous question would cover it. If there's something that you think is missing there, please add it there. – Cascabel Jul 19 '18 at 22:46

Not the answer you're looking for? Browse other questions tagged or ask your own question.