ABSTRACT

Average meat consumption varies and is approximately 45 kg/person/year. It proves that meat is a component of daily diet. Meat contains protein, iron, zinc, and vitamins from B and PP groups. Considering high level of valuable proteins, eating meat and meat products during adolescence is very important. Valuable proteins contain albumins, globulins, nucleoproteins, collagen, and elastine. The content of protein in lean meat varies from 15% to 20%. Daily human need for protein varies from 0.8 to 1 g/every kg of weight. Therefore, eating 100 g of lean meat can provide 28%–36% of the daily need of this component. The second mentioned component is iron. Two types of iron exist: heme and nonheme. Heme iron is contained in meat products and it is easier absorbed by the body than nonheme iron. Beef contains more zinc than veal, pork, and chicken. Beef contains 2-7 times

13.5  Horsemeat ............................................................................................................................ 458 13.5.1  Background Information ....................................................................................... 458 13.5.2  Welfare .................................................................................................................. 458 13.5.3  Slaughter ................................................................................................................460 13.5.4  New Examination Methods of Horsemeat and Beef ............................................. 461

13.6  Lamb and Mutton ................................................................................................................ 462 13.6.1  Basic Information .................................................................................................. 462 13.6.2  Welfare .................................................................................................................. 462 13.6.3  Antemortem, Slaughter, and Postmortem Procedures ..........................................463 13.6.4  Classi˜cation of Meat ............................................................................................464