What are the anatomical, physiological, and cellular mechanisms?

Is this Osmosis? I have a hard time understanding what the 2 membrane transport mechanisms would be...?

• Brining is a method used in cooking to make meat moister, by soaking the meat in a concentrated salt solution. Identify (in the correct order) the two membrane transport mechanisms that are used in this process. For each of the two mechanisms, identify: a. The name of the transport mechanism (e.g active transport, etc.). 2 points Osmosis b. What substance is being moved. 2 points Water is moving out of the cell, salt is moving into the cell. c.The direction of movement (i.e. in or out of the meat cells). 2 points Water is moving out of the meat cells.

• Answer:

  http://www.edinformatics.com/math_science/science_of_cooking/brining.htm ("The Science of Brining") Overview In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking and by allowing the cells to hold on to the water while they are cooked, The brine surrounding the muscle fiber cell has a higher concentration of salt than the fluid within the cells. This leads salt ions to enter the cell via diffusion. The high salt concentration immediately begins to do its work on the protein complexes within the muscle fiber (see below for detailed explanation). The end result is the muscle fibers draws in and retain a substantial amount of water by both osmosis and capillary action. The meat’s weight can increases by 10% or more, allowing for greater moisture in the food after cooking. In addition, the dissolved protein does not coagulate into the normally dense aggregates, so the cooked meat seems more tender. [The entire article goes in depth as to why and how brining makes meat more tender and flavorful. Worth the 10 minute read ...]