Which technique can enhance flavor absorption in meat?

Agitation is a technique that helps enhance flavor absorption in meat by increasing the interaction between the meat's surface and the seasoning or marinade. When meat is agitated, whether by massaging, kneading, or stirring it in a marinade, the fibers are loosened, which allows the flavors to penetrate more deeply into the meat. This process enables the ingredients to better infuse their flavors throughout the meat, resulting in a more flavorful final product.

In contrast, other methods such as rinsing can wash away seasonings, while freezing can alter the texture of meat and limit flavor absorption. Cutting may expose more surface area, but without agitation, it may not effectively enhance the absorption of flavors. Therefore, agitation stands out as the most effective technique for improving flavor penetration in meat.