The Science of Marinades

Marination has two basic functions. It acts as a brine as salt in the marinade penetrates the meat and seasons it more fully, helping to ensure juiciness even after cooking; the ideal marination time for the brining effect is between one and eight hours. Marinades otherwise are just a surface treatment, adding flavor and enhancing browning, though this is a benefit that does not improve over time as the marinade will not penetrate the meat in a significant way. Lastly, tenderizers like acids, bases, and enzymes can have beneficial effects, though they can also lead to poor texture and flavor if used in too high a concentration or if left on the meat for too long.

Every year as grilling season rolls around, dads, moms, and general appreciators of summer cookouts knock the rust off their Webers, oil their grates, and gingerly navigate their home’s outdoor fire code. And for those who enjoy meat (and even those who don’t), many are making and using marinades to add flavor and improve texture and juiciness.

But questions about marinades linger. What are the essential elements of a marinade? What exactly does a marinade accomplish? How long should you marinate for? Is it true that marinades are just "surface treatments" that don't penetrate deeply? Are all acids in a marinade harmful to the texture of proteins if left for too long? And, are marinades even worth it?

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