Description
Acid-induced partial denaturation of raw meat proteins creating tender texture while maintaining freshness.
Technical
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.
Culinary Significance
Creates a silky mouthfeel while maintaining meat's raw character, allowing delicate seasoning flavors to penetrate surface proteins.
Science
Primary Reaction
Acid denaturation of myofibrillar proteins
Parameters
Temperature
2°C optimal
0°C to 4°C range
Time
15 minutes
5 minutes – 2 hours
Equipment
Chilled granite slabMezzaluna knifeStainless steel bowl