In meat inspection part, structure of slaughterhouses, systematic meat inspection, bacterial, viral and parasitic diseases encountered in meat inspection, decision on meats based no pathological findings and based on legal requirements are aimed to be taught, cleaning and disinfection methods in meat processing plants are aimed.

Slaughterhouses. The types of slaughterhouses. The parts of slaughterhouses. Cleaning and disinfection in the slaughterhouses.Ante-mortem inspection and the importance of meat inspection. Post-mortem inspection. Systematic meat inspection. Pathology of diseases and lesions seen in animals and organs. Evaluation of changes occurring in the carcasses and meat due to diseases.Valuable parts of carcasses. Legislations and decision taken after inspection. Classification of carcasses.