The characteristic flavour of meat is derived from its

The characteristic flavour of meat comes from the combination of minerals and extractives present in the muscle tissues. When meat is cooked, heat causes the breakdown of the muscle fibers, releasing the minerals and extractives that contribute to the flavour. These compounds are also responsible for the aroma and colour of meat. Therefore, the answer to the question "The characteristic flavour of meat is derived from its?" is minerals and extractives.