Which of the following is a common technique for tenderizing meat?

Salting is a common technique for tenderizing meat because it involves the application of salt, which helps to break down the proteins in the meat. When salt is added, it extracts moisture and creates a brining effect, allowing for a more even distribution of flavors and enhancing the overall texture. The salt draws out moisture and then reabsorbs it along with the salt, resulting in a juicier and more tender product. Additionally, this process helps to alter the meat's protein structure, contributing to tenderness.

While freezing, boiling, and battering are techniques that can affect meat preparation, they do not primarily serve the purpose of tenderizing in the same effective way. Freezing can actually lead to tougher meat due to the formation of ice crystals that damage the muscle fibers. Boiling can cook the meat but may also toughen it if done improperly or for too long. Battering can help to tenderize meat mechanically by breaking down the fibers, but it is not as widely used or as effective as salting for this purpose.