Which of the following is also an important step in marinating raw products?

Refrigeration is a critical step in the marination process for raw products because it helps to prevent the growth of harmful bacteria. When marinating proteins, such as meat, poultry, or seafood, it is essential to keep them at a safe temperature to minimize the risk of foodborne illnesses. By refrigerating the marinating products, you ensure that they stay at a temperature that slows down bacterial growth while allowing the flavors from the marinade to penetrate the food effectively.

Cooking, freezing, and chopping may have their own important applications in food preparation but do not serve the same role as refrigeration in the marination process. Cooking is a subsequent step intended to prepare the food for consumption, while freezing can alter the texture and efficacy of the marinade. Chopping, although it can help increase the surface area for the marinade to act upon, does not address the safety and quality concerns that refrigeration does.