I recently made a simple pasta dish with minced pork and I noticed that the taste was very "porky" or I think some people call it "gamey," and I found it quite unpleasant.
I rarely cook with pork mince, so this surprised me. I'm used to pork flavours from dishes with cuts like tenderloin, or the classic loin porkchops (cuts which don't tend to have a lot of thick fat, or are not super close to skin). These usually have that funky smell when cooking (frying in a pan) that I'm used to, but the minced meat retained a lot of that unpleasant flavour. It's a little difficult to find words to describe it.
I read up about lamb potentially tasting "gamey" from ChefSteps (due to oxidising), and they solved this by introducing a lot of antioxidants - mustard powder, black pepper, salt. Could this be related?
Is there a word for this? Is it porky, gamey, etc?
How would I go on about preventing this porky flavour? Is it possible with things like minced pork meat?