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.
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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...
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