Someone brought this question at work. I personally think it only effects the texture and presentation.
Interested in others points of view.
I believe it comes down to what you mean by "taste" as texture and mouth feel are all part of that.
Nothing quite like biting into a slice of pate only to have a membrane stick in between the teeth.
Don't think I can add much to Ross's post.
Clean the %^&*()--ing membranes off of the liver befor processing it.
I understand that, one suggestion was to cook then pass it to remove the membrane, but then someone else said the flavour would be changed, hence this post. I was sure it wouldn't change it, but maybe my pallete is underdeveloped?