Salting and washing according to modern chemistry

Have a good week Rabbi,
I recently came across a video that explains that the salting process of meat does not actually remove blood from it, but mainly water and perhaps a very small amount of blood through a process of reverse osmosis. Do you think it would be possible to dispense with the salting and rinsing process if there was sufficient evidence that blood molecules are not removed from the meat by this process?
Best regards,