What it does
A marinade does three things at once and they are usually confused. It flavours, by carrying soluble and oil soluble compounds to the surface and into the tissue. It colours, through spice, paprika or caramel. And it functions, because the salt and any phosphate or hydrocolloid in it are doing water binding work while the flavour is being delivered. Whether it is applied by tumbling, injection or surface dusting changes which of the three dominates.
Where it works
Marinated cuts and portions, grilled and barbecue products, and case ready poultry where appearance on the shelf is the purchase decision.
Where it does not
A marinade cannot fix a product that will not hold water. Applied to a poorly bound portion it produces purge in the pack carrying the colour with it, which looks far worse than no marinade at all. Viscosity is also constrained by the equipment: a system that works in a tumbler may block an injector.
What it interacts with
The application method, decisively. Salt and phosphate already in the formulation, with which the marinade's own content adds up. Grill and oven conditions, which decide how the colour develops.
