What is the use of salt in making meat tender during boiling meat?

Contrary to popular belief, adding salt to meat during the boiling process does not tenderize it. Instead, it can have the opposite effect, drawing moisture out of the meat and causing it to become tough. Here's why:

When salt is added to meat, it dissolves and forms a concentrated solution on the surface. This creates an osmotic environment, where the salt molecules attract and bind water molecules from the meat. As a result, moisture is pulled out of the meat and into the salt solution.

This process of osmosis continues until the salt concentration inside the meat and the salt concentration in the surrounding solution reach equilibrium. As more moisture is drawn out, the meat becomes drier and loses its tenderness.

Additionally, salt can also cause proteins in the meat to coagulate and become firm, further contributing to the toughening effect.

For tender, succulent meat, it is recommended to season it with salt after the cooking process is complete. This allows the meat to retain its natural moisture and flavor, resulting in a more enjoyable eating experience.