Assertion: lemon juice's acid | /r/CapableOf | hydrolyze tough collagen fibers
Facets:
value: partially
type: DEGREE
value: in meat
type: LOCATION
Source sentences:
text: It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked.
text: In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it.
text: In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it.