There's a reason that many people say lots of random meats taste like chicken. Since muscle structure is often quite similar even in very unrelated animals, a lot of reptile and amphibian meat can "taste like chicken. Thus alligator sausage is not as adventurous or odd tasting as you might think at first. What makes "light meat" vs. Ostrich meat tends to be dark and "beefy," while many parts of pigs are advertised as "white meat" which is presumably closer to birds. I remember my first experience a number of years ago eating a smoked turkey leg -- it was smoked for a very long time and cooked slowly for many hours.
It tasted almost exactly like ham. And it was like ham: a leg muscle from an animal with similar fat distribution in that area which was processed in the same way. In my experience, for example, farm-raised venison is distinctly less gamey than wild venison. Moreover, most of our farm-raised animals these days tend to be slaughtered rather young generally as soon as mature , so as to maximize profits. If you encounter older meat from old farm animals which are slaughtered late in life, it often has "gamier" or "deeper" flavors than the young animals we are now used to.
We also tend to breed domesticated animals to maximize muscle content in certain desirable areas of the animal e. It's notable that tastes have changed significantly over time. Years ago, it was common to hang wild game for days or weeks until it began to rot in a process called mortification.
While it tenderized the meat, it also had the effect of heightening the "wild" gamey flavors of each individual meat, which was considered desirable by many.
Muscle texture and fat distribution can also create distinctions, even if flavors are not that different.
Most muscle tastes somewhat similar, so it's often the fat that makes the big difference, since the fat tends to store energy from whatever food sources the animal has. Fat: The Flavor of the Tribe The machinery of the red and white muscle fiber is much the same no matter what the animal, because it has the specific job of generating movement.
Fat cells, on the other hand, are essentially storage tissue, and any sort of fat-soluble material can end up in them.
So the contents of fat tissue vary from species to species and are also affected by the animal's diet and resident gastrointestinal microbes. It's largely the contents of the fat tissue that give beef, lamb, pork, and chicken their distinctive flavors, which are composites of many different kinds of aroma molecules.
The fat molecules themselves can be transformed by heat and oxygen into molecules that smell fruity or floral, nutty or "green," with the relative proportions depending on the nature of the fat. Subscribe Close for today. Posted: April 30, Categories: Halal Meat.
Tags: taste of halal meat , halal meats online , halal meats. Recent Posts. September August July June May April February January December November This fifth taste - in addition to salty, sweet, sour and bitter - was identified a century ago, but only in recent years has it become widely accepted by scientists. In nature, three substances are responsible for umami taste: glutamate as in Parmesan cheese, soy sauce, sun-dried tomatoes and many meats , inosinate which is found in meat and fish and guanylate think dried mushrooms.
When two or three of these substances are combined, the umami taste of a dish is vastly magnified, in an effect that chefs call a "u-bomb. Humans like umami. Gary Beauchamp, director of the Monell Chemical Senses Center in Philadelphia, found that if given a choice, we go for dishes with added glutamate. We learn its taste even before we're born: Amniotic fluid is loaded with glutamate. Some scientists believe that the role of umami is to indicate the presence of proteins in food, which helps us choose good sources of that nutrient.
Cooking releases glutamate, making foods more delicious. That is why, Breslin says, the umami taste - like the Maillard reaction - signals that meat has been cooked and thus is safer to eat. Does all this mean humans will always have a craving for meat? Not necessarily. If you want to cut down on meat, for health or other reasons, try a few simple tricks. To enjoy the Maillard reaction, Drewnowski suggests, choose freshly baked breads, crunchy toasts, roasted veggies.
To make up for the meat fats that you're forgoing, try avocados, cheese and nuts that contain healthful fats. As for umami, Breslin suggests that tofu cooked with soy sauce, a little peanut butter and mushrooms should satisfy your craving.
For lab beef to taste more like conventional meat, we will have to wait until scientists figure out how to add fat tissue to the muscle fibers. This, according to the Dutch professor who created the lab meat and provided a taste of it last week, will take "another couple of months. Subscribe Manage my subscription Activate my subscription Log in Log out.
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