Editing Marination (section)

==Tissue breakdown==
[[File:Korean BBQ-marination-01 (cropped).jpg|thumb|Beef marinating for a [[Korean barbecue]] dish]]
In meats, the acid causes the tissue to break down, which allows more moisture to be absorbed and results in a juicier end product;<ref name="homecooking_about_com" /> however, too much acid can be detrimental to the end product. A good marinade has a balance of acid, oil, and spice. If raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy.<ref>{{cite web |last=Camas |first=Joanne|url=https://www.epicurious.com/archive/blogs/editor/2010/08/marinating-meat-then-freezing-it.html |title=Marinating Meat Then Freezing It |work=[[Epicurious]] |date=August 31, 2010 }}</ref>

Often confused with marinating, [[macerating]] is a similar form of food preparation.