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The Effect of Marinades on Meat

„Аз-буки“ by „Аз-буки“
02-10-2025
in Uncategorized
A A

Category "Research project", 8. – 10. grade

Emil Mirchev, 10th grade[1]

Supervisor: Galya Petrova

National High School of Natural Sciences and Mathematics “Acad. Lyubomir Chakalov” – Sofia (Bulgaria)

https://doi.org/10.53656/nat2025-3.33

Abstract. 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.

Keywords: marination; marinade; denaturation; elasticity; meat color

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Tags денатурацияеластичностмаринатамаринованецвят на месото

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