Advancing meat classification and veterinary training through 3D technology

Abstract

The use of different distant learning methods in veterinary
medicine has become more popular since the COVID-19
pandemic. Technologies such as virtual reality (VR),
3D models, video lectures, and other digital tools
have enhanced the educational experience by enabling
interactive 3D visualization, particularly in teaching
anatomy and simulating clinical procedures. A crucial
aspect of veterinary hygiene and public health is the
accurate categorization of meat, a responsibility that
lies with veterinary professionals. This classification
is vital not only for regulatory compliance but also for
combating food fraud - a persistent issue that undermines
food safety, public health, and consumer trust. In light
of frequent food fraud cases both locally and globally,
it is essential for professionals and consumers alike to
understand the distinguishing characteristics of various
meat categories. This study aimed to assess the ability of
twenty-five fourth-year veterinary students at University
of Sarajevo to identify meat categories and describe
muscle anatomy using three different teaching methods:
traditional classroom learning, computer-based learning
with 3D scanned models, and immersive VR. To support
this goal, an innovative virtual resource “3DMeat” was
developed using 3D scanning technology. The findings of
this study indicate that technology-based learning tools,
especially immersive and interactive approaches like VR
and 3D visualization, can substantially improve student
engagement and knowledge retention when learning
complex topics such as meat categorization. This research
also aimed to bridge the gap between professional, legally
defined meat classifications and commonly used market
terms by explaining the morphological and anatomical
features of muscles associated with each category.