Marination is not just for flavour anymore; remedial marination can correct problems. Using salt to improve the eating quality of meat has been a practice for thousands of years. While initially it was more intended as a preservative, it was later realised to also improve the more aesthetic qualities such as flavour, tenderness and juiciness. Most recently, using salt solutions, or brines, has become the most common form of this old practice that is now known as marination.
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