How does salt effect meat?

1. Tenderization: Salt helps to break down the muscle fibers in meat, making it more tender. This is because salt disrupts the bonds between the proteins actin and myosin, which are responsible for the tough texture of meat. When these proteins are broken down, the meat becomes more relaxed and tender.

2. Flavor enhancement: Salt enhances the flavor of meat by drawing out its natural juices and enhancing the taste of other seasonings. Salt also helps to balance the flavors of different ingredients in a dish.

3. Curing: Salt can be used to cure meat, which is a process that preserves it and gives it a characteristic flavor and texture. Curing can be done by dry-salting, wet-salting, or using a combination of both methods.

4. Water retention: Salt helps to retain water in meat, which can prevent it from drying out during cooking. This is especially important for lean cuts of meat, which tend to dry out more easily.

5. Color: Salt can help to improve the color of meat by promoting the formation of myoglobin, a protein that gives meat its red color. This is why meat that is cooked with salt often appears brighter in color than meat that is not.

6. Seasoning: Salt is a common seasoning that can be used to add flavor to meat. It can be applied before, during, or after cooking, depending on the desired effect.