What is the purpose of brining meat?

The primary purpose of brining meat is to enhance tenderness and flavor. When meat is soaked in a brine solution, typically consisting of water, salt, and sometimes sugar and spices, the salt begins to break down some of the proteins in the meat. This process not only makes the meat more tender but also allows it to absorb moisture, which helps to keep it juicy during cooking. Additionally, the salt in the brine enhances the meat's flavor by seasoning it throughout, rather than just on the surface.

Other choices do not accurately capture the main intention behind brining. While some may contribute to reducing bacteria if the meat is held in a brined solution for long enough, this is not the primary reason for brining. Additionally, brining does not typically increase cooking time. And while it can slightly affect the appearance of the meat, such as potentially making it appear a bit darker or shinier, changing the color is not the main goal of the brining process.