Meat taste is an important sensory characteristic in meats such as beef, pork, and chicken. Substances with a low molecular weight that are water soluble, such as glutamic acid, inosinic acid, and peptides, have been identified as taste active and/or taste enhancing in meat. However, meat is a complex food, and the subjectivity and low reproducibility of sensory evaluations have often been criticized in investigations of the taste characteristics of meat. In this chapter, we discuss applications of a taste-sensing system for the objective analysis of taste characteristics of meat. In chicken meat, umami and changes in sourness caused by new-feeding systems were detected by a taste-sensing system. The taste-sensing system detected unique taste characteristics among different muscle parts of beef and also detected the differences in taste between pork breeds. In addition, the function of novel sourness-suppressing peptides added to cooked pork was analyzed using a taste-sensing system. Taste-sensing systems are a functional tool for the analysis of meat taste and for the investigation of novel taste-active and/or taste-enhancing factors in muscle foods.