Vacuum marination does not work as effectively as it is advertised. Contrary to popular belief, meat is incompressible and does not have empty pores to absorb marinade. Meat consists of dense bundles of fat and protein infiltrated with thin layers of incompressible water, making it difficult for marinade to penetrate. Pressure-assisted marination would only work if meat contained air bubbles and was slightly compressible. However, even under vacuum pressure, most of the bubbles remain trapped inside the meat and are expelled when the meat shrinks back to its original dimensions. Vacuum marination is nearly reversible and does not significantly enhance the marinating process.
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