What is the difference in marinating proteins in a zip lock bag vs a vacuum sealed bag?

The belief is that vacuum sealing bags will make the marination quicker by pulling the marinade into any pores in the protein. In reality, vacuum marination does not have any significant advantage over putting everything into a Ziploc bag and marinating for a few hours/days. Most proteins are very dense and not as sponge-like as some vegetables & fruit, for the quick marination to work. Plus you would need a strong industrial vacuum system to actually make the vacuum marination effective. Here's a nicely written investigation on pressure and vacuum marination, http://www.genuineideas.com/ArticlesIndex/pressuremarinade.html
and why it really doesn't work (at least for proteins).