is vinegar a meat tenderizer?

Question

can i use it to dissolve proteins in the golden apple snail (pomacea caniculata) for our research project?

Answer 1

Yeah, or better yet use lemon juice.

Answer 2

Yes, vinegar is an acidic substance, but I personally wouldn't use it alone for a meat tenderizer, without some other spice or flavor mixed in. In fact, vinegar is the liquid ingredient in most hot sauces, and several barbeque sauces.

On the other hand, if youre just looking for an acidic liquid for tenderizing, you might also consider orange, lime, lemon or pineapple juice, they are very acidic..

Answer 3

Yes, but I don't think it will do much for the flavor or the texture of a good steak. I would stick to salt or fresh pineapple juice. The best bet is to just start with a good cut of meat. Filet mignon, rib eye, porter house and NY strip are all good but a little pricey for some. Sirloin is the "best buy" cut of steak, much less than the other cuts but still tender and enough fat the taste good but still pretty lean. Round steak is so lean that it does not taste as good and it is actually part of the animal's rump so it is tougher because those muscles did a lot more work. Bon apatite.

Answer 4

Vinegar is acetic acid. It can cause some proteins to be degraded (the basis of meat tenderizing), but it is not the most effective compound for this purpose. It can also tend to cause some proteins to denature and precipitate in an unfolded state. One of the things about organic acids is that they can also tend to solubilize small peptides. Common household vinegar is not terribly concentrated acetic acid so it will have limited usefulness.

Answer 5

Yes. A marinade is a solution that breaks down meat fiber and tenderizes it. The basic ingredients are oil and acid. Oil can be olive oil or any of the others. It conditions the meat. Acid can be wine, vinegar, citrus juice, or anything that is high in acidity. The rest of the ingredients are whatever you want. Suggestions: garlic, onions/shallots, rosemary, oregano, etc.

Answer 6

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RE:
is vinegar a meat tenderizer?
can i use it to dissolve proteins in the golden apple snail (pomacea caniculata) for our research project?

Answer 7

It does, but make sure, if you marinate the meat in a strong vinegar solution, you rinse it well before cooking it to remove the vinegar taste. Better yet, rinse it then soak it in milk for a couple hours after removing it from the marinade before cooking it.

Answer 8

Don't know a thing about chemistry. I'm a chef, and the only snails I know about are served with herbed butter. But we use vinegars to tenderize meat. I guess the acidity helps break down the protien cells or something...I don't know why, but it works.

Answer 9

Hi Black Princess, I believe you can use it as a meat tenderizer.Yes you can use it to dissolve proteins.Wow you will have the best project out of all.Have some fun with it and enjoy your time working on your project.

Your Friend Clowmy

Answer 10

Yes

Answer 11

it could be because it is an acid. Acids usually eat things away. In this case, it probably can because if you add something else to the meat, it will also marinade it.