When psychologists at Northeastern University offered taste testers meat samples with background stories -- where the meat came form and how it was raised -- consumers tended to prefer the meat they thought was humanely cared for and processed over samples they believed to be sourced from factory farms. Not surprisingly, the taste testers also tended to eat more of the meat they thought looked, smelled and tasted better. Of course, the meat samples were all identical -- deli ham and beef jerky sourced from the same processor. The findings, published this week in the journal PLOS ONE, suggest a person's beliefs can have a significant impact on sensory experiences. http://www.upi.com/Science_News/201...d-can-alter-tasting-experience/3171472070344/ Paper: http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0160424
If meat have something to do with fat . I used Analysed fat from different grazing and from feeding the animals in winter by cornfeed . The pasture grazing fatty acids have a higher melting point around 30 to 32 degree versus the fatty acid from inside feeding with corn feed had a melting point below 29 degree. Since meat is a combination of fat, protein , carbohydrates and other , I assume fat might be a good contributor to the flavor
"The chicken you'll be enjoying tonight. His name is Colin." The sketch is much longer. They go visit the farm where Colin lives, and spend a few days there, getting to know the land and the farm hands.
