We have all seen TV chefs talk about using zip-lock bags for marinating meats. You are supposed to get as much air as possible out of the bag. But, it seems like I can never get all of the air out. A while back, I accidentally bought some gallon plastic bags that were the old-school "twist-tie" bags. DOH! Well, it turns out that I can use those bags to marinate meats, and get ALL the air out. 100-percent -- and in a matter of seconds. Try it. CD
I checked with my wife "the Chef" and she said the air is not an issue because you need only worry about keeping the meat refrigerated. She takes fresh steak, chicken and pork and puts them in bags with Marinates and just leaves the in the fridge anywhere from 12 to 24 hours. If they are frozen already she defrost them in the zip locks she froze them in by putting them in the sink for a few hours. After they defrost she adds the marinade and puts them in the fridge.
To be honest, having a little air in the bag with your meat & marinade isn't going to hurt it, unless you are planning on vaccuum marinating, which is a different deal...
I generally don't like marinades. But I do have a weird way of marinating when I do. I do lost wax casting. I have a vacuum machine with a 12" dome. Stick the meat in a tray that will allow the marinade to cover the meat with the marinade. Turn on the vacuum and in about 90 seconds...it's done. Thoroughly...