Beneficial effects of marination on meat texture include a juicier texture and reduction of water loss during cooking.
While alkaline marinade solutions contained salt-phosphate mixture, acid solutions contain organic acids or their salts. The third type is water-oil emulsions contain salt, sugar, vinegar or citric acid and other supplements.
Marinades often use an acid (like vinegar or citrus juice) or an enzyme (like mango, papaya, or kiwi fruit) to enhance flavors and change surface texture.
Wine is often used as an ingredient in the marinating of meat. Marinating is believed to enhance the flavor of the meat and the alcohol and acid in wine may tenderize the meat.
There are 3 methods for producing marinated products that include immersion, injection, and vacuum tumbling. Immersion, the oldest method, consists of submerging the meat in the marinade and allowing the ingredients to penetrate the meat through diffusion with the passage of time.
In case tenderizing is a goal, meat should soak in the liquid for at least 6 hours but no more than 24 hours – any longer and the muscle fibers break down too much and the texture becomes mushy.
Spices and herbs, added in marinades significantly enhance meat safety and controlled or minimized lipid oxidation.
Marinating meat
