1. Protein Denaturation: Low pH can cause the denaturation of proteins in meat, leading to changes in its structure and texture. The proteins become less soluble and water-holding capacity decreases, resulting in meat that is firmer, drier, and tougher.
2. Color Changes: The color of meat is influenced by the pH level. When the pH is low, the meat tends to have a pale or grayish appearance. This is because the low pH causes the myoglobin, a protein responsible for meat color, to denature and lose its ability to bind oxygen.
3. Water Loss: Low pH can lead to water loss from meat, making it drier and less juicy. This is due to the decreased water-holding capacity of the denatured proteins.
4. Microbial Growth: Low pH can inhibit the growth of certain bacteria and microorganisms, but it can also promote the growth of acid-tolerant bacteria. This is why meat with low pH may be less susceptible to spoilage caused by certain bacteria, but it can still be subject to contamination with acid-resistant microorganisms.
5. Flavor and Tenderness: Low pH can affect the flavor and tenderness of meat. Acidic conditions can impart a sour or tangy taste, and the denatured proteins can contribute to a tougher texture.
It's important to note that while low pH can have these effects on meat, the specific changes depend on factors such as the type of meat, the extent of acidification, and the duration of exposure to low pH conditions.