Susan > wrote:

>Very little salt or salty taste ends up in the meat, but the process of
>brining makes the meat stay moist, even if accidentally overcooked, and
>the osmosis that occurs in brining transports flavors from the brine
>into the meat, too.

I would like some quantification on "very little salt". Surely
some food scientist has measured how much salt ends up in
brined meat.

To me, the amount of salt is not much different from what
many people would add to their serving of meat, but that's
just my subjective experience. As I mentioned, you're
supposed to rinse thoroughly after brining. (Like, for
a minute or two under cold running water.)

Steve