Softening meat with the vinegar / lemon / onion / pineapple etc. How does it work?

Question

And why does acid make the meat softer?

score 1 · Accepted Answer · answered Jul 19 '18 at 21:52

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).

Softening meat with the vinegar / lemon / onion / pineapple etc. How does it work?

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