Generally meat should be avoided in your garden variety compost pile. Blood and bone meal are one thing, maybe even a stripped carcass, but when you're talking about straight animal fat and protein I would have to figure there's going to be a heck of a lot more consideration. First of all, the basic principal is that any animal by-product used in crop production be it manure, blood or bone meal should come from a strict herbivore. If you think about how a ruminants digestive system works, you might realize that their manure is essentially a plant/microbial by-product. The cow or the sheep eats plant material; it masticates to break this material down (and swallows, regurgitates and masticates again) but the bulk of the 'digestion' which takes place is carried out by the gut flora (various microbes, primarily anaerobic). Once the manure leaves the animals behind it is still nutrient rich, still has undigested plant material and is still teaming with microbes, so the decay or composting continues.
The issue with meat in compost is much the same as with using the excrement of carnivores and omnivores: bad anaerobic microbes, namely E. coli. And I can't imagine a compost pile with meat in it would smell sweet and earthy like regular plant compost should.
Citrus fruits AFAIK are just fine, in compost anyways, though vermi might be a bit different. Saprophytic fungi will decay lemon/orange/lime peels over time; they are usually the first ones on the scene and will begin the decay process (they also like the acidic environment). Bacteria don't come in until a bit later. This doesn't apply to everything (and there are always exceptions), there are just certain substances which bacteria lack the enzymes to break down (ie: lignin, cellulose, chitin) and bacteria tend to prefer alkaline environments. Fungi are also necessary to open materials up for decay by bacteria, which can only act on the surface of a material. The more broken up a material is in the first place, the faster the bacteria can get to work.