Traditional meat inspection, which is still practiced in
abattoirs today, was first developed during the 1880s. It was
created to detect diseases such as trichinellosis, tuberculosis
and taeniasis all of which were endemic at the time (Blackmore
1986). By detecting such diseases, it was possible to remove
objectionable meat from the human food chain, thus protecting
the public from toxic or infectious hazards. Since that time
however, the method of meat inspection has changed little and it
is only during recent years that the traditional methods are
being scrutinised. Welcome to VetSciWe have a wide range of
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