What is the purpose of marinating meat?

Marinating meat primarily serves to enhance both its flavor and tenderness. When meat is soaked in a marinade, which typically contains an acidic component (like vinegar, citrus juice, or wine), along with oils and various seasonings, it allows the flavors to penetrate the meat, resulting in a more savory and complex taste. Additionally, the acids in the marinade help to break down the proteins in the meat, making it more tender. This process not only improves the overall eating experience but also can help ensure that the meat is juicy and flavorful after cooking.

While preserving meat and cooking it evenly are important aspects of meat preparation, marinating does not primarily address those needs. Preserving meat usually involves methods like refrigeration or curing, and the cooking process can be altered through techniques like even slicing or ensuring proper cooking temperatures rather than through marination. Reducing fat content is also not a purpose served by marinating, as the focus is more on flavor enhancement and tenderness rather than modifying the nutritional content of the meat itself.