"Meat flavor" refers to the distinct taste and aroma that comes from various types of meat, such as beef, pork, chicken, and lamb. This flavor is influenced by factors like the animal's diet, age, and cooking methods. The Maillard reaction, which occurs during cooking, enhances the savory notes and creates a complex flavor profile. Different cuts of meat also contribute to varying flavors. For example, ribeye steak is known for its rich, fatty taste, while chicken breast is leaner and milder. Seasoning and marinades can further enhance or alter the natural flavors of meat, making it versatile in culinary applications.