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1. question: What is the reason for salting meat?

answer: The Torah states in numerous places not to eat blood. The salting process causes the blood to come out of the meat.

2. question: Why do we soak the meat in water before we salt? answer: Different reasons are given in the Rishonim. One reason is to soften the meat in order for the salting process to be effective. Another reason is to remove the Dam B'ein, the blood on the surface of the meat that doesn't come off in the salting process. According to the first reason a rinsing of the meat instead of soaking won't be enough to soften the meat. According to the second reason a rinsing will suffice in order to remove the blood on the surface.

3. question: How does one kosher the heart? answer: Before going about salting the heart it must be slit in order for the blood that accumulates inside to come out. That blood doesn't come out in the salting. If one forgot to make the slits and slated the heart he can make the slits after the salting. If however the heart was cooked in a pot with only having been salted but without the slits there is a disagreement. The Rambam says that the heart is kosher because it is smooth and doesn't absorb blood even in cooking. Rabbeinu Tam says that it will absorb blood and is forbidden. The Halacha follows Rabbeinu Tam.