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Old 01-31-2005, 10:39 AM   #41
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we love pork at home...and i have to admit i sometimes note a 'gamey' quality at the end of pork.

to me it just takes like, well, pork. that's just what pork tastes like.
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Old 01-31-2005, 11:03 AM   #42
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Yo buckytom, sadly if you love hot food you may not be a super taster. You will always be SUPER though! ;)
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Old 01-31-2005, 12:26 PM   #43
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i think 'm one, and that's why sweet food is so overwhelming to me. i just think it's so cloying.
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Old 01-31-2005, 05:22 PM   #44
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Quote:
Originally Posted by cafeandy
we love pork at home...and i have to admit i sometimes note a 'gamey' quality at the end of pork.

to me it just takes like, well, pork. that's just what pork tastes like.

of course i'm not real fond of lamb because it has a little 'something' that reminds me of wet wool...in fact i don't eat it.
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Old 08-12-2007, 12:52 AM   #45
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Try some simple cooking ideas cook with apples, make a sauce/gravy with a touch of yellow mustard, capers, minced dill pickles, a pinch of cloves
this will not cover the taste of pork but inhance it , I eat pork most of the time and have never noticed any after taste
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Old 08-12-2007, 01:25 AM   #46
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Life w/out pork?!

Pork=world goodness.
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Old 08-12-2007, 03:10 AM   #47
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dave, thanks for digging deep. you're resurrecting some good old threads.

i've thought a lot about this thread over the last two years or so. lol, some things just stick in your mind. i have noticed that there IS a slight smell that could be considered similar to a pig wallow in certain cuts of pork. not always, tho.

i haven't been able to identify the cause, but it seems to disappear when cooked. imo, anyway.

btw, that super taster thing is crap. i think people try to convince themselves of that. everything else in life works in great ranges, with variation to the tester's method. supertasters have some special accuity in certain ranges?
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Old 08-12-2007, 04:52 AM   #48
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"(2) Odor.
(a) Fresh raw meat usually has an odor reminiscent of commercial lactic acid.
This odor is stronger in more mature animals than in younger animals of the same species. Meat from
mature uncastrated male animals is often characterized as having an ammonia or staggy odor. A
“piggy” odor of unknown origin is sometimes noted in pork. “Fishy” odors may be detected when an
animal has been fed rations high in fish products. Other terms such as “gamey” or “aged” are used to
describe meat stored unfrozen. Prolonged storage, particularly under unfavorable conditions, may
cause the development of proteolytic or putrid odors from protein decomposition, “sour” or “tainted”
odors from microbial growth, and rancid odors from fat oxidation. These rancid odors are described as
tallowy for beef; muttony for mutton; and stale, cheesy, acrylic, fishy or oily for pork. The receiving clerk
should keep in mind that the first evidence of spoilage for beef is noted on the surface of the product.
Discoloration, dried, sticky or slimy surfaces are clues to mishandled product which may be unfit for
human consumption. Pork, however, first deteriorates inside the cut near the bone. Odors are easily
detected by inserting a knife bone-deep in the flesh and then sniffing the tip of the knife."

taken from: http://www.dcf.state.fl.us/publicati...cies/045-7.pdf

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Old 08-12-2007, 05:44 AM   #49
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For those who don't like pork, sucks to be you and more for me.
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Old 08-12-2007, 09:17 AM   #50
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Based on my experience consuming self caught and butchered wild game (deer, pheasant, grouse waterfowl, rabbit, and squirrel) –
The greatest influence on their flavor is what they have been eating and the promptness with which they have been killed, carefully butchered / cleaned and cooled.
With respect to deer and pheasant I prefer the flavor and texture of the buck and cock.
Since hogs are omnivorous, I’d speculate that their diet would be a major factor in the taste of their meat.
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