It's i(r)onic that NaCl makes meat juicier. NaCl (salt). Ionic bonds. Proteins. And why a brine makes meat juicier. January 11, 2017
"Once you meat me, you will be soy turned on." Umami. Glutamates and nucleotides. DNA and RNA. And why meat and soy sauce go so well together. January 11, 2017
