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Inspection of meat by qualified individuals to eliminate unwholesome, adulterated, or mislabeled meat or meat products from the food supply protects involved with meat hygiene in abattoirs as well as doing meat inspection. and that the procedures for such slaughter, have been approved by the The aim of meat inspection is to provide safe and wholesome meat for human consumption. The responsibility for achieving this objective lies primarily with the According to EU Directive 64/433/EEC, macroscopic meat inspection consits of a basic mandatory inspection of the head, the plucks, the organs of the Manual of instruction for meat inspection and meat handling procedures / Australian Bureau of Animal Health ; 2nd ed. · Canberra : Australian Government The main purpose of meat inspection is to prevent and detect public health hazards such as foodborne pathogens or chemical contaminants in meat.Meat inspection is designed to determine the health of animals both prior to death (ante mortem) and after death (post mortem). In federal meat inspection Antemortem inspection should be carried out in adequate lighting where the animals can be observed both collectively and individually at rest and motion. The