Abstract

This literature review focuses on the factors affecting nutritional value of meat and meat products. Between 2024 and 2025 there was an estimated meat production increase of 5,386 carcass weight equivalents worldwide. Meat is rich in essential nutrients, including fats, proteins, minerals, vitamins, and carotenoids. These nutrients are essential for the regulation of daily biochemical functions in the human body and their consumption at appropriate levels is essential for human survival. Animal feed provides essential nutrients for growth and development. Various production systems are used for animal raising, alongside different animal husbandry practices used to manage these systems. These systems vary depending on country regulations, animal types, breeds, and market demand. Consumer trends and preferences have shifted to more sustainable, traceable and healthoriented meat product choices, while price of meat products is also a factor of importance. The availability of organic and conventional meat products has had a preponderant mediatic and societal impact, while the distinction between conventional and organic meat products is evident on multiple labels on most retailers’ shelves. This raises questions about the health, economic, and ethical benefits of choosing meat products from different origins. The social implications of choosing the origin of meat products are also subject to debate, such as the market’s approach to advertising and labeling meat products and how consumers can be educated to evaluate the nutritional benefits of meat products.

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