What role does acidity play in BBQ marinades?

Acidity plays a significant role in BBQ marinades primarily through its ability to tenderize meat. The acid in the marinade, which can come from ingredients like vinegar, citrus juice, or wine, breaks down the proteins in the meat. This process helps to soften the muscle fibers, making the meat more tender and improving its overall texture. The interaction between the acid and the protein also allows for better absorption of flavors from the marinade, which can enhance the taste of the meat after it has been cooked.

While the other options describe attributes that can be associated with various aspects of BBQ, they do not specifically relate to the primary function of acidity in marinades. Sweetness can be affected by different ingredients but is not the main focus of acidity. Smokiness is typically imparted through cooking methods rather than marinade components, and color improvements usually stem from cooking techniques or ingredients like browning agents rather than acidity itself.