What is the purpose of brining meat before cooking?

Brining meat before cooking serves primarily to enhance flavor and moisture retention. When meat is soaked in a saltwater solution, the salt penetrates the meat fibers, allowing the protein to absorb the brine. As a result, the meat not only gains added flavor from the salt and any other seasonings included in the brine, but it also retains more moisture during the cooking process. This helps to prevent the meat from drying out, leading to a juicier end product.

The brining process also helps to break down some of the proteins in the meat, promoting better moisture retention. When the meat is cooked, the added moisture helps maintain tenderness, making the brining method particularly valuable for lean cuts that may otherwise become dry.

Other options, like creating a crispy exterior, tenderizing the meat, or speeding up the cooking process, do not accurately reflect the main purpose of brining. While brining can contribute indirectly to tenderness, its primary roles are flavor enhancement and moisture retention.