Description
Acid‑marinated guinea‑pig meat that achieves a cooked‑like texture through lime‑induced protein denaturation.
Technical
Lime juice lowers the pH to approximately 2.5‑3, causing the myofibrillar proteins and collagen in cuy to unfold and coagulate. This process mimics heat‑induced denaturation, producing a firm yet tender bite while preserving the meat’s natural flavor. Salt at ~2 % w/w enhances ionic strength, promoting further protein unfolding and water retention.
Science
Primary Reaction
Acid‑induced protein denaturation (pH reduction)
Sensory Profile
Aroma ()
citrusearthyfreshtangy
Origin & History
Civilization
Andean peoples
Era
Pre‑Columbian
Region
Andes, Peru