Originally Posted By brendo
Lot's of people recommend Soaking all meats in vinegar first then rinse and season as desired.

At least the vinegar will begin to break down tissues and soften the meat.
If bacteria are already growing though, they can penetrate the tissues and toxins can still diffuse into the meat. You cannot soak rotting meat in vinegar and then assume all is well to eat.
Food prep (thawing properly) matters.

"Those who preach the myths of audio are ignorant of truth."