It is known that many factors affecting the taste of meat including color tenderness odor and flavor and juiceness and general acceptability and there is some instruments to measure color and tenderness and you need some expertise to judge the product

Check https://www.researchgate.net/publication/221837180_Identification_and_Quantification_of_Flavor_Attributes_present_in_Chicken_Lamb_Pork_Beef_and_Turkey

Also check https://naldc.nal.usda.gov/download/CAT87214248/PDF

Using personal preferences depending on the type of meat.

Many factors affecting the taste of meat including color, tenderness , flavor , juiciness and general acceptability and there is some instruments to measure color and tenderness and you need some expertise to judge the product. These are sensory measures that depend on a person's ability to taste, and therefore people with a high ability to taste must be selected.

Texture analysis, juice content, colorimeter, sensory evaluation and similar methods are employed.

Уважаемый Асгар Мохаммадзаде, есть количественные методы определения вкуса и запаха пищи и, особенно, мяса млекопитающих. Эти методы используют приборы: электронный нос и электронный язык. Посмотрите публикации по этой теме. В РФ этим вопросом профессионально занимаются в ФГБНУ «ФНЦ ПИЩЕВЫХ СИСТЕМ ИМ. В.М.ГОРБАТОВА» РАН (https://www.vniimp.ru/) С уважением С. Л. Белецкий

Physically it is through the color, appreance, and taste of the meat. Also chemical analysis can be carried out to know the specific organisms responsible for this changes.

Why Does Everything Taste Like Chicken?

Frogs and alligators bear no similarities in their appearances to chickens. But when some people taste these unique meats for the first time, their review commonly ends up being, “It tastes like chicken.” So, what exactly makes these meats taste fowl?...

“Ultimately, [flavor] comes down to the fat composition and the muscle profile, while the amount of sugar plays a minor role,” said John Gonzalez, an animal and meat scientist at the University of Georgia.

According to Gonzalez, the flavor of meat derives from the complex combination of these molecules. During cooking, lipids in the meat undergo thermal degradation, and the Maillard reaction, a non-enzymatic browning reaction, breaks down protein and sugar.¹

Muscle physiology also plays a significant role in flavor...

https://www.the-scientist.com/ts-digest/issue/mean-green-antibody-producing-machines-23-6?utm_campaign=TS_DAILY_NEWSLETTER_2023&utm_source=hs_email&utm_medium=email&utm_content=286511730&_hsenc=p2ANqtz-9LTDQR2UKk5Qd-_OJLBD4P9c0gS_CXbe0ItYT8IlauigCgHsFBzJRIHaFCJR-7C_P0GdWwuhPaD3aeI-qQ2wEUGvAUog#why-does-everything-taste-like-chicken-71403