In this chapter, an effort has been made to explore the variety of ancient techniques of meat marination. Marination technique involves immersion of meat with blend of ingredients like acids, oils, spices, condiments and variety of food additives to enhance flavour attribute, improve tenderness and preservation. Beyond the gustatory aspect, marination is a cultural practice deeply rooted in diverse culinary traditions. Delving into the types of marination-wet, dry, and injection-we uncover the nuances of each method and their culinary effects. The component that provides specific marination attribute is due to the addition of acids, oils, spices, condiments and variety of food additives. These components play a crucial role in preparing a desirable marinated product. The investigations have been done to find the adverse effects of different flavours, various other food additives that may pose risk on human health along with ethical and sustainable issues of modern marination practices. This chapter explains the type of techniques and essential equipments involved in marination process with optimum physical parameter such as time to obtain desirable quality of product. An efforthave also made to summarize the future prospects of marinated meat products, technological advancements and varying consumer preferences. In conclusion, this chapter provides a deep insight about technological and scientific aspects of marinated meat products.