Brining gives meat a firmer consistency and seasons the meat to the bone. Salt causes the protein in meat to unwind as if exposed to heat or alcohol. When the protein unwinds they tangle together again to form a matrix that traps moisture, resulting in a moist, juicy product. Sugar in the brine has little effect on the texture but adds flavor and promotes browning. Aromatics added to the brine also have no effect, but add flavor to the meat.