Vacuum marination

I have seen food marinators advertised that claim to shorten the process of infusing foods with various liquids using a vacuum process.The way they are advertised,however,seems inaccurate to me.The common description of the process is that after the food is immersed in the marinating fluid in a sealed container,a vacuum is supplied,and the fluid is drawn into the meat/vegetable.

To me,it seems more accurate to say that when a vacuum is produced,air/juices are thereby extracted from the food,and when the vacuum is released,the marinating fluid replaces the extracted fluid/air.

Am I right?

Thanks"