Why do acid-based marinades work better on thin cuts of meat?

Question

Learn why acidic marinades are more effective on thin cuts for quick tenderizing.

Answer 1

Acid-based marinades work better on thin cuts of meat because the acid can penetrate the meat more quickly and evenly, tenderizing it without making it mushy. Thicker cuts require longer marinating times, which can lead to the outer layers becoming overly soft while the interior remains tough.

Detailed Explanation:

Acid-based marinades, such as those containing lemon juice, vinegar, or yogurt, work by denaturing proteins in the meat. This process breaks down the tough muscle fibers, resulting in a more tender texture. However, the acid's effect is limited to the surface and immediate subsurface of the meat.

When dealing with thin cuts of meat, the acid can quickly permeate the entire piece, tenderizing it uniformly. This is ideal because it enhances the flavor and texture throughout.

In contrast, if you were to marinate a thick cut of meat in an acid-based marinade for an extended period, the outer layers would become excessively tender, almost mushy, while the interior remains relatively unaffected. The acid's penetration is simply too slow to reach the center before the exterior is over-tenderized. For thicker cuts, enzymatic marinades or mechanical tenderization methods are often more effective.

Pro Tip:

Don't marinate thin cuts of meat in acid-based marinades for too long. Over-marinating can result in a mushy texture. Typically, 15-30 minutes is sufficient for thin cuts, while thicker cuts may require a few hours, but with a less acidic marinade.