About: http://webisa.webdatacommons.org/41892815

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	As the meat sits, the salt water will slowly dissolve key muscle proteins (most notably myosin, a protein that acts as a sort of glue, holding muscle fibers together).
http://www.w3.org/ns/prov#wasQuotedFrom	seriouseats.com