You may not realize that marinating meat will soak up faster in a warm environment. The lower the temperature, the slower the reaction process. However, even though the meat absorbs seasonings more quickly at normal temperatures, storing marinated foods in the refrigerator will ensure safety, limiting the attack and reproduction of bacteria.
Marinating meat actually causes it to lose moisture. We often think that by marinating meat, it will retain the necessary moisture. However, this will depend on the type of marinade you use. The acidity in the marinade is actually the culprit that limits the meat’s water-holding capacity. However, after marinating, regular types of meat will have a bolder flavor and more delicious aroma, but they will lose a significant amount of moisture, resulting in dry meat.
When marinating meat, it is not advisable to use metal containers to store the meat as the acid content in the marinade can react with the metal material, affecting the taste of the meat and causing it to lose its deliciousness. The best way is to store marinated meat in food-grade plastic boxes or bags.
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