What is the effect of marinating meat?

Marinating meat primarily enhances flavor and tenderness. This is achieved through the combination of acidic ingredients, such as vinegar or citrus juices, and other components like oils, herbs, and spices. The acid breaks down the proteins in the meat, resulting in a more tender texture. Additionally, the infusion of flavors through the marinade enriches the overall taste, making the meat more appealing once cooked.

The other options do not adequately capture the primary purpose of marinating. While marinating might alter cooking times in some cases due to changes in the meat's structure, the main goal is not to increase cooking time. Similarly, while marination can help in reducing bacteria due to acidic components, it does not effectively stop bacterial growth; proper cooking and food safety practices are essential for that. Lastly, marinating does not make meat tougher; rather, it serves to create a more palatable and tender product.