Description
Citrus‑cured meat uses citrus juice to acidify and partially denature surface proteins, preserving texture and inhibiting spoilage bacteria.
Technical
The citric acid in lemon or lime juice lowers the surface pH to 3.5–4.0, creating an environment hostile to Clostridium botulinum and other pathogens. It reacts with myofibrillar proteins, causing partial denaturation that reduces water‑binding capacity and increases firmness. Excessive exposure (>48 h) can over‑denature proteins, leading to a mushy texture.
Science
Primary Reaction
Citric acid + myofibrillar proteins → denatured protein complexes
Sensory Profile
Aroma ()
citrusfreshzestyherbalsavorybrighttropicalearthyspicyfloral