|MadSci Network: Agricultural Sciences|
Some defenders of certain "brutal" methods of animal-slaughter contend that pain enhances the flavour of the meat. Is there any truth behind this? If so, by how much is the flavour enhanced? A friend and I were discussing the explanation that many countries (primarily in the Orient) give for continuing what may be considered inhumane slaughtering practices of several animals (dolphins in Japan are an infamous example) being that pain enhances the meat's flavour. Is there any truth to this claim? If so, what are the chemical processes behind it? Or is it just a cock-and-bull story and an excuse to not reform their butchering practices? Could pain in fact negatively impact the flavour of meat? A Canadian friend of mine speculated that painful bullet wounds can taint bear meat, which confounded our confusion over the matter. Thanks for the clarification.
Re: Does pain enhance the flavour of meat?
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