An answer combining fermented apple juice and water, utilized through a mist, is utilized in meat preparation, particularly regarding bovine or porcine ribs. The acidic nature of the first ingredient, acetic acid, contributes to each taste enhancement and textural modification of the protein construction.
This method serves a number of functions. It aids in tenderizing the meat, selling moisture retention through the cooking course of, and including a delicate tang that enhances richer flavors. Traditionally, vinegar-based options have been employed in meat curing and preservation, with this utility being a contemporary adaptation for barbecue and grilling.