Meat Inspection

Our book titled Meat Inspection has been prepared with the aim of creating a practical guide for veterinarians and veterinary students, taking into account the principles of public health, animal welfare, traceability, sustainability, food safety, and occupational safety.  In our book, we have adopted a decision-focused, algorithm-based approach to enable our colleagues who strive for “one health” in slaughterhouses, where the raw materials for the meat industry—one of the most important branches of the veterinary profession—are sourced, to make the right decisions as quickly as possible. 
In our work, the efficient use of time, considered one of the most valuable assets in human life, has been a central principle and will continue to serve as a key focus in our future studies.