While the origin of the word "marinade" dates back to the 1600s, when meat or fish was cured in brines for preservation, today's twist on marinades involves highly sophisticated equipment and synergistic combinations of flavorful and functional ingredients that go far beyond salty soaking solutions.
A marinade generally refers to a seasoned liquid in which meat, fish and poultry are soaked to become tenderized and/or absorb flavor. A marinating solution can be as simple as salt, phosphates and water, or more complex with flavors, seasonings, starches, vegetable or dairy proteins, acids, antimicrobials and antioxidants. Today's food manufacturers marinate meat using equipment such as injectors, tumblers and massagers.