When you buy pork meat ,it is already injected with brine but it's not actually real salt like table salt ,we talking about "nitrited salt" or pink salt( don't know the english name).
The purpose is to keep moisture like it was said before and it gives a nice clear pink color to the meat. The hidden reason is to sell as much water as possible.... at the meat price!
. Be aware that this method is used for poultry cuts and fish fillet!
I' ve had once some meat directly slaughtered buy the farmers themselves and I found out that the meat real color is more grey than pink.
For the other meats , I lightly salt them a while before cooking time to develop a better taste .
It is said that the salt causes the vitamines and nutriment to escape from the meat.
Ok , but....
When you sear the piece of pork or whatever , the salt is already inside and really improves the taste.
In fact , this method is using much less salt which is really healthier....
After years , i didn't find a better solution...