Offhand, I would say you are indeed right. “Juices” is a really funny term. There is some clear implication that the juices are some mystical good thing. But meat is, just meat, and most of it is just water. Not juice. Cooking meat however is a desperatly misunderstood thing.
Placing salt on the meat, in whatever manner will cause water to migrate from the cells that make up the meat due to osmotic pressure. The only liquid that will so move is just plain water. Not some mystic “juice.”
When meat cooks the various proteins in the meat irreversably coagulate and the physical reduction in size that occurs also forces liquid out of the meat structure. This liquid is of course mostly water too - but does contain some meat components, and will also contain browning products from the meat - especially if it is being barbequeued. These browning products are responsible for a large fraction of the good flavour. So the liquid can taste good - and so seems to have some mystical property. But it is mostly water, and the vast majority of the good tasting stuff is left in the meat.
Where people get really worried, and there is a massive amount of misinformation is about the moistness of the cooked meat. The classic is the admonition to “sear the meat on both sides to seal in the moisture.” Which is total rubbish, and provably so. But people are taught to worry about the juices and treat them with mystical respect. The simple answer is that as the meat heats up the chemisty of cooking, and expecially the protein coalulation will reduce the volume of the meat in a powerful and predictable manner. The force of this action is vastly greater than any “sealing of the meat by searing”. (And just why should searing the meat seal it anyway? It isn’t made of plastic or some thermosetting compound.) Anyway, the upshot is that the reduction in volume is determined by the cooking process (which is a simple question of heat flow) and the final volume of the meat is pretty much determined soley by this. The initial water content will have small bearing, but any small reduction due to removal of water via the application of salt will be meaningless.
The final, little acknowledged aspect of meat cookery is that “moistness” in the final cooked dish is often not a product of water at all - it is due to fat. Well marbled meat is “moist” when cooked. And many people prefer it. But there is nothing to do with water in this mointness. Cooking poultry this is especially so. Many dishes require the addition of ham, bacon, or sometimes simple apllication of lard to “moisten” the bird. Nonsense. “Grease” the bird perhaps, but not moisten. Nice moist texture game bird will be the result of pure and simple fat.