What is the term for water saturated with salt used for preserving meat?

Brine is a solution of water that contains a significant amount of salt, which is specifically used for preserving meat. The high salt concentration in brine helps to inhibit the growth of bacteria and other microorganisms, thus extending the shelf-life of the meat. When meat is submerged in brine, it absorbs both water and salt, which helps to enhance its flavor and juiciness. This process is particularly effective for preservation because salt acts to draw out moisture, creating an environment in which harmful bacteria struggle to survive.

Saltwater, while it does contain salt, is a more general term and does not specifically refer to the preservation process or the concentration needed for effective preservation. Pickling solution often involves vinegar or other acid in addition to salt, which serves a different purpose than brining. Marinade usually refers to a mixture of oil, acid, and seasonings used to flavor and tenderize meat rather than to preserve it in the long term. Thus, brine is the correct term used for the specific practice of using salt-saturated water for preserving meat.