(7) The reason is so that it can go back and release what it has absorbed. Those who forbid it do so because they hold that the salt can’t release blood that it absorbed from the surface of meat.
(8) There are two reasons for this, a) because we are not competent enough to be able to distinguish between a slight salting for the purpose of roasting, and one for the purpose of cooking and b) because even a slight salting, such as in preparation for roasting, can cause some of the surface blood to be absorbed.
(9) Meaning that in an emergency it is permitted even if it sat for the entire salting time.
(10) The meat is permitted in this case based on the view that the rinsing is for the blood that is on the meat’s surface. However, regarding the view that the rinsing is for the purpose of softening the meat, it would not be acceptable. Those who permit it are relying on those who rule that the reason for the rinsing is to remove surface blood.
(11) The other pieces are permitted because we assume that since the other pieces are in the process of releasing blood, then they won’t absorb any. Also we assume that even if it would absorb blood, it will immediately release it based on the principle of “K'bolo Kach Polto"