Osmotic pressure in meat in Cooking Posted February 18 The saline is just a salt. There are lots of other salts, at least calcium, potassium in various configurations. I guess it depends on whether they are present in the various sauces/ingredients and insufficient quantities to effect the transfer of water, thats why I think a chemist might be able to give us some answers. They obviously do other things as well to change the flavor profile but do they make the meat juicier? Osmotic pressure is also a function of temperature so even very week solutions may have some effect at higher temperature. Garlic is an interesting one. You can "infuse" roast beef by adding garlic just in slits in the meat prior to cooking and the garlic flavor will permeate through the whole meat. This suggests that the garlic compound is using some method to move through the meat. Perhaps its just evaporation and cooking at lower temperatures (SV?)doesn't do the job much better than just resting the meat with the garlic inserted for a few hours before cooking. Perhaps it is that the garlic compounds are soluble in fats or oils and the elevated temperature allows them to dissolve more. Is garlic salty? My impression is that for roasted garlic it is, but it is subtle.