Is there an inherent difference in taste between the two white meats: Chicken and Pork?

Similar questions: inherent difference taste white meats Chicken Pork.

Yes, there are differences There is an inherent taste difference, though it's hard to describe since our vocabularies for describing tastes are pretty poor. One is chickeny, the other is porky, not that it tells you much. But I can describe the chemistry and physiology in more detail.

Pure protein is nearly tasteless. Your taste buds pick up a general "meatiness", but that's about it. The muscle is unworked, and therefore is almost pure protein and water.

You can taste fat more, because fat usually has a lot of other chemicals embedded in it. Chicken breast has little fat, and has very little flavor. Pork loin is similarly un-fatty and flavorless, at least these days.

You can tell the difference in texture, because they're different kinds of muscles, but if you ground it up and made meatballs they'd be nearly identical. In fact, beef has the same problem. The leanest cut of beef, the filet mignon, is nearly flavorless, though it has a wonderfully soft texture.

Filets mignons are often cooked with additional fat to give them flavor: bacon, butter, creamy sauces, etc. Fattier cuts of meat, like the leg of a pig or the dark meat of a chicken, has more fat and flavor. You'd have no trouble distinguishing between a chicken thigh and a pork shoulder, though I'm a bit short on words for the difference. Many pork products, like ham and bacon, are cured, giving them a very strong flavor difference: salty, smoky, and chemical.

But there are slight differences even between chicken and pork white meat, and the more the muscle is worked the more the flavor difference is pronounced. Commercial chicken and commercial pork are extremely under-exercised.(To the point of severe animal cruelty, in my opinion). If you get your hands on a pasture-raised chicken or pig, you'll notice the difference a lot more.

Small-farm pork is also much, much fattier and has a lot more porky flavor to it. You'd call the flavor "gamy", though pork and chicken have different kinds of gaminess. Commercial "free-range" chickens are a bit better, though not much.

Try it and see I can taste the difference. The only way to tell is cook each one unseasoned and compare. Texture seems different to me also.

If you smoke you won’t know the difference of course.

1 Yes, there's a difference. They're from two different animals, (or fowl), so of course, they taste different.

Yes, there's a difference. They're from two different animals, (or fowl), so of course, they taste different.

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