The effects of diet ingredients on red meat flavor are dependent on the type of diet, and, to a large extent, on the species: pork, mutton or lamb and beef. Sensory analysis of meat flavor has been used in most of the studies on the effects of feeds on meat flavor. In general, high-energy grain diets produced a more acceptable or a more intense flavor in red meats than low-energy forage or grass diets. Feeding pigs unsaturated fats increases the unsaturation in pork fat but results in only minor changes in pork flavor. Sheep must be fed protected, unsaturated fats in order to increase the unsaturation in their fat to be similar to pork fat. This increased unsaturation results in a greater flavor change in lamb or beef than in pork. Several dietary ingredients such as fish products, raw soybeans, canola oil and meal, and pasture grasses cause undesirable flavors in red meat. Analyses of lamb and beef produced on different diets have shown that type of feed affects the concentration of many flavor volatile compounds. However, only a few studies have quantified the volatiles of beef and lamb produced on different diets, and no reports of studies were found in which the volatiles of pork produced on different diets had been investigated. Hence, the importance of these changes in volatile concentration to meat flavor has not been determined.