Coca-Cola works as a remarkable meat tenderizer due to its unique chemical composition. The soda contains phosphoric acid, which breaks down protein structures in meat, effectively softening muscle fibers and creating a more tender texture.
The carbonation also plays a crucial role, with the bubbles helping to penetrate the meat and create microscopic pathways for the marinade. Additionally, the natural sugars in Coca-Cola caramelize during cooking, adding a subtle sweetness while further breaking down tough meat protein.Â
Marinating for 8-24 hours allows the acid and carbonation to work their magic, transforming even potentially tough cuts of meat into incredibly tender, flavourful dishes that practically melt in your mouth.