What is the scientific reason for marinating meat in a yogurt-based mixture? Understand how the lactic acid helps to tenderize the meat.
1 Answer
Marinating meat in yogurt tenderizes it due to the lactic acid in yogurt, which breaks down protein structures in the meat. This results in a more tender and flavorful final product.
Detailed Explanation:
The primary reason yogurt tenderizes meat lies in its lactic acid content. Lactic acid is a mild acid that works by partially denaturing the proteins within the meat's muscle fibers. Meat is primarily composed of proteins like collagen and elastin, which contribute to its toughness. When lactic acid interacts with these proteins, it weakens the bonds holding them together. This weakening process essentially unravels the protein structure, making the meat fibers more pliable and easier to chew.
Furthermore, yogurt marinades often contain other ingredients like spices, herbs, and sometimes acidic components like lemon juice or vinegar. These additional ingredients contribute to the flavor profile of the meat and can also aid in the tenderization process. The acidity helps to further break down the proteins, while the spices and herbs infuse the meat with their aromatic compounds. The calcium in yogurt may also activate enzymes that break down proteins.
The duration of marination is crucial. Over-marinating can lead to the meat becoming mushy, as the proteins are broken down excessively. A balanced marination time allows for sufficient tenderization without compromising the meat's texture.
Pro Tip:
Avoid using metal containers for yogurt-based marinades, as the acid can react with the metal and impart a metallic taste to the meat. Opt for glass or plastic containers instead.