The Benefits of High-acid Vinegar in Meat Products

Seasoning

1. Adding flavor

High-acid vinegar can bring a unique sour taste to meat products and enrich the taste level. For example, when making sweet and sour spareribs, the sour taste of vinegar and the sweet taste of sugar blend together to form a unique sweet and sour flavor that makes people’s appetite increase.

Tenderize meat

1. Decompose protein

The acidic substances in high-acid vinegar can denature the protein in meat products, and some proteins are decomposed into small molecular peptides and amino acids. In this way, the meat will become more tender and easy to chew. For example, when marinating beef, adding an appropriate amount of high-acid vinegar can make the beef more tender and juicy after cooking.

2. Improve the taste

Meat products treated with high-acid vinegar have a more delicate taste and will not be rough or difficult to chew. Especially for some older meat, the tenderizing effect of high-acid vinegar is more obvious.

Antibacterial preservation

1. Inhibit bacterial growth

High acidity environment has an inhibitory effect on many bacteria. Applying high-acid vinegar to meat products can effectively reduce bacterial growth and extend the shelf life of meat products. For example, when making processed meat products such as ham and sausage, adding a proper amount of high-acid vinegar can reduce the risk of microbial contamination.

2. Prevent spoilage

The acidity of vinegar can reduce the pH value of meat products, making the environment unfavorable for the growth and reproduction of bacteria and other microorganisms, thereby reducing the possibility of meat products spoiling. At the same time, some ingredients in high-acid vinegar also have antioxidant effects, which can delay the oxidation and deterioration process of meat products.

Promote digestion

1. Help digest protein

High-acid vinegar can stimulate gastric juice secretion and enhance the digestive function of the stomach and intestines. When people eat meat products containing high-acid vinegar, the acidic substances in vinegar can promote the digestion and absorption of protein in meat products and reduce the burden on the stomach and intestines.

2. Increase appetite

Sour taste has an appetizing effect, which can stimulate the secretion of saliva and gastric juice, and greatly increase people’s appetite. Meat products containing high-acid vinegar can improve people’s appetite to a certain extent, especially suitable for consumption when appetite is poor.