Well, scientifically speaking, all meats have the same basic protein and muscle structure, so only slight variations cause flavor changes. The first thing that most people taste is the fat. Meats like chicken, turkey, pork, ostrich, frog or rattlesnake taste similar to each other because they all have about the same amount of unsaturated fats. But if you compare chicken to beef, the flavors don't taste like each other at all. That's because beef has more saturated fat than chicken.
Every meat also has slightly different chemicals that give it a unique flavor.
These chemicals change during cooking, which is why cooked meat doesn't taste like raw meat. The way people prepare food effects flavor, too. Previous Questions of the Week can be found here . Hacking Exposed covers network security from the perspective of a potential intruder. A sophisticated how-to book, it reads like a novel, and has value to anyone who is responsible for PC or network security.