Advancing meat classification and veterinary training through 3D technology

The use of different distant learning methods in veterinarymedicine has become more popular since the COVID-19pandemic. Technologies such as virtual reality (VR),3D models, video lectures, and other digital toolshave enhanced the educational experience by enablinginteractive 3D visualization, particularly in teachinganatomy and simulating clinical procedures. A crucialaspect of veterinary hygiene and public health is theaccurate categorization of meat, a responsibility thatlies with veterinary professionals. This classificationis vital not only for regulatory compliance but also forcombating food fraud - a persistent issue that underminesfood safety, public health, and consumer trust. In lightof frequent food fraud cases both locally and globally,it is essential for professionals and consumers alike tounderstand the distinguishing characteristics of variousmeat categories. This study aimed to assess the ability oftwenty-five fourth-year veterinary students at Universityof Sarajevo to identify meat categories and describemuscle anatomy using three different teaching methods:traditional classroom learning, computer-based learningwith 3D scanned models, and immersive VR. To supportthis goal, an innovative virtual resource “3DMeat” wasdeveloped using 3D scanning technology. The findings ofthis study indicate that technology-based learning tools,especially immersive and interactive approaches like VRand 3D visualization, can substantially improve studentengagement and knowledge retention when learningcomplex topics such as meat categorization. This researchalso aimed to bridge the gap between professional, legallydefined meat classifications and commonly used marketterms by explaining the morphological and anatomicalfeatures of muscles associated with each category.