What is an important step in the marination process of raw products?

Refrigeration is a crucial step in the marination process of raw products to ensure food safety and quality. When raw meat, poultry, or fish is marinated, it is essential to keep it at safe temperatures to prevent the growth of harmful bacteria. By refrigerating the marinading product, the temperature is kept low enough to inhibit microbial growth while allowing the flavors from the marinade to penetrate the protein. Additionally, refrigeration helps maintain the integrity of the raw product, preventing spoilage and preserving its texture and flavor.

While agitation, adding spices, and marinade duration all contribute to the overall effectiveness of marination, they do not address the critical aspect of food safety in the same way that refrigeration does. Agitation can help ensure even distribution of the marinade, adding spices enhances flavor, and the duration of marination allows for optimal flavor absorption, but these processes must occur under safe temperature conditions to be effective and safe.