Learn Meat Inspection with Anusha

About Course

This course introduces the principles and practices of meat inspection to ensure the safety, hygiene, and quality of meat for human consumption. Covering ante-mortem and post-mortem inspection, regulatory standards, zoonotic diseases, and carcass evaluation, the course equips students with essential skills for identifying unfit meat and maintaining public health. Emphasis is placed on food safety, meat handling, and compliance with national and international meat inspection protocols.

By the end of this course, students will be able to:
✅ Understand the role and importance of meat inspection in food safety and public health
✅ Conduct ante-mortem and post-mortem inspections of livestock and carcasses
✅ Identify signs of diseases, abnormalities, and contamination in meat products
✅ Apply meat inspection regulations and grading standards accurately
✅ Ensure hygienic meat processing and slaughterhouse sanitation

Course Content

Aim, objective and role of veterinary public health

Meat hygiene in relation to public health

Sources of bacterial contamination of raw meat and method of control

General principles and objectives of meat inspection

Different components and management aspects of abattoir

Methods of slaughter

Conditions detected at meat inspection and judgement

Characteristics and differentiation of meats of different food animals

Emergency slaughter

Disposal of unsound meat

Principles of meat preservation

Meat borne diseases and method of control

Duties of a meat inspector

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