How much salt is absorbed by meat during brining?
Cooks Illustrated apparently sent some brined meat off to a lab for analysis:


  We were also interested in finding out how much sodium penetrates
  during the process. To answer the question, we brined natural pork
  chops and boneless, skinless chicken breasts in standard quick-brine
  solutions of 1/2 cup table salt dissolved in 2 quarts of cold water.
  After 30 minutes, we removed the pork and chicken, patted them dry,
  and cooked them in different skillets. We also cooked an “enhanced”
  pork chop (injected with a saltwater solution) and a kosher chicken
  breast that had been salted during processing. We sent the samples to
  a food lab to measure sodium content. The brined pork chops had a
  sodium content of 245 milligrams per 100 grams of meat (just under 1/8
  teaspoon per serving); the enhanced pork had a bit more, with 268
  milligrams. The kosher chicken breast weighed in at 252 milligrams of
  sodium. The brined chicken came in with the most sodium of all, at 353
  milligrams (just over 1/8 teaspoon per serving). The USDA recommends
  limiting your daily sodium intake to 2,300 milligrams, about 1
  teaspoon. Why did the chicken absorb more salt during brining than the
  pork? The loose white muscle fibers in chicken absorb salt water more
  quickly than the tighter muscle fibers in pork.