In this course,it is aimed to provide students with the need to examine the meat in order to prevent food poisoning and take epidemic diseases among animals under control and not to infect people with the meat of slaughtered and hunted cattle, sheep, poultry, meat and water animals

History and importance of meat inspection. Effects on public health and the importance of meat inspection. Why and how should Ante mortem (live) examination be done? How and why should Post mortem (after slaughter) be examined ? Inspection methods and information about the decisions made by the lymphatic system.