What happens to raw meat in orange juice apple and lemon juice?

Putting raw meat in orange juice, apple juice, or lemon juice is not recommended and could be dangerous. Here's why:

* Acidic Environment: These juices are acidic, and while they can tenderize meat to a degree, the acid can also break down the proteins in the meat, leading to a mushy texture and potential spoilage.

* Bacterial Growth: Acidic environments can inhibit the growth of some bacteria, but not all. Other bacteria may thrive in the acidic environment, particularly if the meat is not properly stored and kept chilled.

* Safety Concerns: The acidity can mask the smell of spoilage, making it harder to tell if the meat has gone bad. This increases the risk of food poisoning.

Instead of using juice, consider:

* Marinating: Marinades with acidic ingredients like vinegar, lemon juice, or wine can be beneficial, but they should be used sparingly and in combination with other ingredients.

* Brining: Brining uses a salt solution to tenderize meat and improve moisture retention. It is a safer and more effective alternative to soaking meat in juice.

Remember, food safety is paramount. Always store raw meat properly and avoid putting it in acidic liquids.