What is the scientific explanation for why different kinds of meats have dissimilar tastes?
The different chemical components (fatty acids in this case) in the different meats lend to the individual flavours of each type of meat. There are tiny amount of aroma/flavour chemicals naturally occurring in all the foods you eat, and these make up the flavour of the food. When the meat is cooked, new chemicals are formed adding a different flavour again.
