pH and microbial growth Acidity is a primary environmental control point for microbial activity in food systems. pH influences enzyme function, membrane integrity and nutrient availability, so lowering pH inhibits many spoilage organisms and pathogens while enabling desirable fermentative microflora in controlled processes. The mechanism is biochemical: hydrogen ion concentration alters protein folding and transport across cell membranes, slowing metabolic reactions and reduc

Osmosis in marinades Osmosis governs the movement of water and small solutes between marinade and muscle tissue, affecting flavour penetration and moisture balance. Salt and acidic components create osmotic gradients that encourage diffusion of soluble flavour compounds into tissue while drawing water either out or in depending on relative concentrations. Enzymatic marinades add proteases that locally degrade proteins to increase tenderness, but enzymes act primarily near the