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question graphic The apple has some acid in the skin, but not enough to make it a worthwhile marinade ingredient for tenderizing purposes. Of course, it's still a wonderful addition for flavor. Acid-based marinades both tenderize and flavor many different types of foods, not just meats and seafood. Acids such as citrus juices, figs, mangoes, and wine tenderize by denaturing or unwinding protein strings. They also lend flavor to the end product. Find marinade recipes, the science behind marinades, and more...

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