ABSTRACT
The term “meat” generally refers to the edible parts removed from the carcass of domestic ungulates including bovine, porcine, ovine, and caprine animals, as well as domestic solipeds, poultry, lagomorphs, and wild and farmed game (EC 2004). Meat is an important constituent of the human diet and is consumed worldwide due to its taste and being a valuable source of several nutrients, such as protein, fat, and micronutrients. In recent decades, with the development of economy and improvement of people’s living standards, the global meat consumption has increased greatly. According to a global agriculture report, over the past 50 years, the global meat consumption has quadrupled from 70 million tons in 1961 to a current total of 283 million tons in 2011.
