The effect of marinades on meat

The present project explores the biochemical process of marination. Its aim is to demonstrate the importance of protein denaturation in increasing meat elasticity. Three types of meat are examined in eight different marinades, grouped into four categories: acidic, alkaline, alcohol, and enzymatic. The study observes how marination time and the chemical composition of the marinade affect the elasticity and color of the meat. The best results are achieved when maximum denaturation of the protein elastin occurs. It is found that marination leads to a peak in elasticity, after which renaturation occurs, reducing elasticity. This shows that identifying the marination peak is key to optimal meat tenderization.