ABSTRACT
Many cooks add “salt” to “meat” before “grilling” because they think and say that the salt enters into the meat. However, the loss of an aqueous solution by the meat, due to collagen shrinkage during heating, is an indication of an outward flow that can prevent salt penetration. Some chefs proposed to add the salt before grilling, saying that the salt would enter into the meat during cooking. Some cooks advised adding the salt after grilling, because “otherwise salt draws juices out of the meat”. The grilling process chosen for being as close as possible to the one cooks use in their kitchens generates a meat with red inside. Meat salted before grilling contained less salt than raw meat, and they seem less salted than the others. Possibly, the juices they lost dissolved the salt out.
