I have a hard time believing that that weak an acid can have a noticeable effect vs just the extra cooking time. Sorry for being a skeptic :-) Most of the time

I have a hard time believing that that weak an acid can have a noticeable effect vs just the extra cooking time. Sorry for being a skeptic :-) Most of the time I deal with beef either it's the particular chunk of meat I bought that day or marinating it in salt for over a day or just stewing it for a long amount of time.