How does marinating enhance the quality of meat?

Marinating enhances the quality of meat primarily through the processes of tenderizing and infusing flavors. A marinade typically consists of an acidic component, like vinegar or citrus juice, an oil, and various seasonings or flavorings. The acid in the marinade can help to break down protein structures in the meat, which not only makes it more tender but also allows for better absorption of flavors. This combination of tenderizing and flavor infusion results in a more enjoyable eating experience, as the meat is both easier to chew and rich in taste.

In addition, marinating can also affect other aspects of the meat, such as moisture retention during cooking, leading to a juicier final product. The aromatic and flavor compounds in the marinade create a more complex taste profile, making the meat more appealing to the palate. Thus, marinating is a common culinary technique that significantly improves the overall quality of the meat by enhancing its tenderness and flavor.