What is the main aim of incorporating acidity from citrus in marinades?

The main aim of incorporating acidity from citrus in marinades is to break down proteins. The acids found in citrus fruits, such as lemon or lime juice, are effective at tenderizing meat because they interact with the proteins, causing them to unravel and become softer. This process not only enhances the texture of the meat, making it more palatable and juicy, but it also allows the flavors of the marinade to penetrate more deeply into the meat.

Tenderizing through acidity is particularly beneficial for tougher cuts of meat, as it helps improve both taste and tenderness. The ability of citrus acids to act as a natural meat tenderizer is a key reason why they are a popular ingredient in marinades used for grilling and barbecuing.