What is the purpose of using a brine solution when preparing meat?

The purpose of using a brine solution when preparing meat is primarily to enhance flavor and moisture retention. When meat is submerged in a brine solution, which typically consists of water, salt, and sometimes sugar and various spices, several beneficial processes occur.

The salt in the brine penetrates the meat through osmosis, which helps to increase the moisture content. This absorption of moisture means that when the meat is cooked, it retains more juices, resulting in a more succulent and flavorful product. Additionally, the brine can help to impart its flavors from the herbs and spices to the meat, enriching its overall taste.

While tenderization, flavor enhancement, temperature control, and inhibition of bacterial growth are also important aspects in food preparation, the primary focus of a brining process is on improving flavor and moisture retention in the finished product.