Why does the way meat is cut affect its flavor?
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Texture is a big part of taste. Taste as you perceive it is an amalgam produced by your brain based on information received from chemosensory cells in the taste buds, olfactory (smell) cells in the nose, and touch receptors/thermoreceptors in the mouth and on the tongue. Changing any of these inputs will change the final output of your taste perceiving circuitry.
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