The most common application of using combined effects of acids, salts, and enzymes on protein denaturation in food preparation is meat marination. Marination enriches the flavor, increases the water retention, and improves the tenderness of the meat. The major ingredients used in marinades include salt solutions (2%); acidic ingredients, such as vinegar; and the enzymes, such as papain, bromelain, or enzyme-containing ingredients, such as onion.
Design an experiment to show the effects of marination on the textural properties of the meat.
