What is the main purpose of trussing meat?

Trussing meat primarily serves the purpose of allowing it to cook evenly. When a piece of meat, particularly poultry, is trussed, it is secured in a compact shape, ensuring that the various parts of the meat cook at the same rate. This is particularly important because different sections of the meat, such as the legs and breasts, have varying thicknesses and may require different cooking times if left loose. By tying the meat together, the heat circulates uniformly around the entire piece, contributing to a more consistent doneness and moisture retention throughout the cooking process.

The other choices, while they may represent some aspects of cooking, do not align with the primary function of trussing. Enhancing flavor is more about seasoning and internal ingredients, preparing for marination deals with ensuring the meat absorbs flavors, and improving presentation relates more to how the dish looks once it is served. Trussing focuses specifically on the cooking characteristics of the meat, making option B the best answer.