How does salt effect meat?

Answer 1

it makes it taste salt and better.

Answer 2

it simply adds flavor.

salt is often used to "harden" starches and prevent foods from sticking together in clumps. (chemically, the salt prevents starches from polymerizing into longer chains by chemically "closing" the ends of the chains, making them less "sticky.")

***salt cannot make water boil faster, this is a myth, as is the myth that adding salt raises the boiling temperature and makes food cook faster.

Salt, as a solute mineral, does increase solids content of water and raises the boiling point, but the amount needed is about 1 lb of salt per gallon just to raise the temperature a few degrees.

Salt, as a catalyst, can help nucleate steam bubbles and appear to cause the water to boil "faster", actually this removes heat from the water (by evaporative cooling effect) and slows the boiling process. Sand thrown into the pot will do the same. The only ways to speed up boiling is to cover the pot, to prevent evaporative cooling, and to turn up the heat, to add more heat over a specific time period.

Answer 3

Salt doesn't actually "cook" meat. It acts as preservative. Like the pioneers making dried beef, or jerky, to store for later consumption. The salt removes the moisture in the meat, thereby retarding decomposition.

Answer 4

Yes, salt is a good and old preservative for foods, including meat.

Answer 5

it makes it taste salt and better.

Answer 6

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Answer 7

makes it salty