Genetics may help determine how good your meal tastes, according to a report published May 2 in the open access journal PLoS ONE.
The study investigated how people with different versions of the gene for an odor receptor gene, which is sensitive to a specific compound naturally present in pig meat, rated the taste of different pork samples. In both smell and taste tests, participants' response depended on the version of the gene they had, with one version resulting in more favorable responses than the other.
The report sheds light on the reasons for the controversies around the need for sorting entire male pork meat according to androstenone content.
Source: Public Library of Science