Pale, soft, exudative (PSE) meat is a growing problem in the poultry industry and is characterized by rapid postmortem pH decline. The low pH condition while the body temperature has not yet chilled leads to protein denaturation, causing pale color and reduced water-holding properties. The water loss and the protein damage from the PSE condition may impact the ability of the muscle to uptake or retain marinade solution. This study was conducted to determine if a marination with salt and alkaline phosphates could rectify the protein functionality losses imparted by the PSE condition and to determine if marinade pH affects pale and normal fillets in the same manner. Pale (n = 175) and normal-colored (n = 160) fillets were collected from deboning lines at two commercial processing plants based on subjective color evaluation alone. The fillets were then characterized by L* value, pH, and expressible moisture. They were then tumbled with a solution containing salt and sodium tripolyphosphate at 4 C for 30 min. Marinade uptake, drip loss, and cook loss were all measured. As expected, the pale fillets had higher L* values and lower pH values than the normal fillets. For the pH 9 marinade, uptake and drip losses were similar in pale and normal fillets, but cook loss from pale fillets was greater than that of the normal fillets. Marinade solution at pH 11 showed no difference in pH or cook loss between pale and normal fillets. These results indicate that the PSE condition cannot be reversed by the marination treatments used in this study.