Do you think this is an appropriate rule for marinating meat and seafood?

Whenever my cooking requires marination of the meat, I’ve noticed the longer I marinate something (longer than the recipe says), the better it turns out. But I haven’t cooked that many different meats so I was wondering if I could get the collective’s consensus on this rule. Is there anything like over marination? I suppose if you leave anything marinating for TOO long (like a week), it would essentially start dissolving, so that’s not my Q.

My Q is more along the lines of would marinating any and all meat overnight make it turn out better regardless of what the recipe says?