I had to double check, and yeah I had heard a common misconception. You need saltwater to partially dissolve some of the muscle proteins that shrink the worst during cooking that forces liquid into the pan and not staying in the meat drying it out. Apparently a lot of people use a partial salt-cure for the same effect but allowing more of the original, more flavorful juices to be retained in the meat.
Anyways, it’s still not about hygiene.
