The brining discussion has led me to try to understand the science behind marinades.
Since most marinades contain at least some oil, my own brand of logic says that the oil should bond with the meat surface, blocking any water-based liquids from being absorbed. This would include the acid of citrus juices and therefore any water-soluble tastes. However, this obviously isn't the case.
So, can anyone explain the basic components of a marinade and the impact they are supposed to have on the finished product?