Avoid making this one common mistake when marinating your meat.
“Fermented dairy is very high in phosphates,” he explained. “Phosphates bind onto the surface proteins in meat and then the amino acids and lactic acids hold much more water. So, when you weigh a piece of meat before and after marinating in yogurt you’ll actually notice an increase in weight.” By using, you get both the additional moisture as well as a texture that will hang onto the meat more firmly than oil as you cook.
If you are still a bit dubious about using yogurt, mayonnaise, along with any flavoring that has been fermented, also makes a great substitute. Again, it all comes down to science: Egg yolks have phosphorus, which helps with water retention, and fermented products, like soy sauce, miso or pickle juice, have lactic acid that tenderizes the meat. You won’t actually taste the mayonnaise once it is cooked; it just acts as the conduit for the flavors.
"The reason why meat can survive lactic acid is because mammals synthesize lactic acid naturally and it’s in our bloodstream. Muscle tissue is adept at dealing with lactic acid but not citric or acetic acid. So acetic acid is never produced by the body. And citric acid is only very deep inside our cells, so it rarely comes out. So the external surface of meat is not evolved to deal with those kinds of acids and then they lose their texture and that’s how you get mushy meat.
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