Academic Journal
Anatomy of meat cuts: integrating 3D scanning and virtual reality in veterinary education and training.
| Title: | Anatomy of meat cuts: integrating 3D scanning and virtual reality in veterinary education and training. |
|---|---|
| Authors: | Hadžiomerović, Nedžad, Čaklovica, Kenan, Dučić, Nejra, Gjoni Gündemir, Migena, Vejzović, Anel, Fazlović, Neira, Avdić, Rizah, Čaklovica, Faruk, Tandir, Faruk |
| Source: | Frontiers in Veterinary Science; 2025, p1-9, 9p |
| Subject Terms: | Veterinary medicine education, Virtual reality, Meat cuts, Food safety, Three-dimensional imaging, Teaching methods, Meat analysis, Student engagement |
| Abstract: | Understanding meat categorization is a fundamental component of veterinary education, especially within the context of food hygiene and public health. Veterinary students must grasp legal classifications of meat, which depend on variables such as species, age, quality, and processing techniques. This knowledge is essential for accurate meat inspection, labeling, and compliance with both national and international food safety standards. Despite prior exposure to muscle anatomy in anatomy course, students often face challenges in applying this knowledge to practical meat classification tasks. This study aimed to assess the effectiveness of three distinct instructional methods in improving veterinary students' ability to identify meat categories and associated muscle structures: traditional classroom teaching, computer-based instruction using 3D models, and immersive virtual reality (VR). Participants included fourth-year veterinary students during the summer semester of the 2024/2025 academic year. To facilitate digital learning, a dedicated 3D model library "3DMeat" was developed as well as virtual reality environment. Results indicate that technology-enhanced instructional approaches, can significantly enhance student engagement and understanding of complex topics such as meat categorization. Initial test scores were highest in the group using 3D models (16.3 ± 4.1), followed by the traditional lecture-based group (15.6 ± 3.07), and the VR group (11.7 ± 5.1). However, a follow-up assessment conducted 2 weeks later revealed that VR group demonstrated the highest retention of knowledge. These findings suggest that although immediate performance may vary, immersive learning environments such as VR can foster stronger medium-term retention of complex material. [ABSTRACT FROM AUTHOR] |
| Copyright of Frontiers in Veterinary Science is the property of Frontiers Media S.A. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Complementary Index |
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| Items | – Name: Title Label: Title Group: Ti Data: Anatomy of meat cuts: integrating 3D scanning and virtual reality in veterinary education and training. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Hadžiomerović%2C+Nedžad%22">Hadžiomerović, Nedžad</searchLink><br /><searchLink fieldCode="AR" term="%22Čaklovica%2C+Kenan%22">Čaklovica, Kenan</searchLink><br /><searchLink fieldCode="AR" term="%22Dučić%2C+Nejra%22">Dučić, Nejra</searchLink><br /><searchLink fieldCode="AR" term="%22Gjoni+Gündemir%2C+Migena%22">Gjoni Gündemir, Migena</searchLink><br /><searchLink fieldCode="AR" term="%22Vejzović%2C+Anel%22">Vejzović, Anel</searchLink><br /><searchLink fieldCode="AR" term="%22Fazlović%2C+Neira%22">Fazlović, Neira</searchLink><br /><searchLink fieldCode="AR" term="%22Avdić%2C+Rizah%22">Avdić, Rizah</searchLink><br /><searchLink fieldCode="AR" term="%22Čaklovica%2C+Faruk%22">Čaklovica, Faruk</searchLink><br /><searchLink fieldCode="AR" term="%22Tandir%2C+Faruk%22">Tandir, Faruk</searchLink> – Name: TitleSource Label: Source Group: Src Data: Frontiers in Veterinary Science; 2025, p1-9, 9p – Name: Subject Label: Subject Terms Group: Su Data: <searchLink fieldCode="DE" term="%22Veterinary+medicine+education%22">Veterinary medicine education</searchLink><br /><searchLink fieldCode="DE" term="%22Virtual+reality%22">Virtual reality</searchLink><br /><searchLink fieldCode="DE" term="%22Meat+cuts%22">Meat cuts</searchLink><br /><searchLink fieldCode="DE" term="%22Food+safety%22">Food safety</searchLink><br /><searchLink fieldCode="DE" term="%22Three-dimensional+imaging%22">Three-dimensional imaging</searchLink><br /><searchLink fieldCode="DE" term="%22Teaching+methods%22">Teaching methods</searchLink><br /><searchLink fieldCode="DE" term="%22Meat+analysis%22">Meat analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Student+engagement%22">Student engagement</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Understanding meat categorization is a fundamental component of veterinary education, especially within the context of food hygiene and public health. Veterinary students must grasp legal classifications of meat, which depend on variables such as species, age, quality, and processing techniques. This knowledge is essential for accurate meat inspection, labeling, and compliance with both national and international food safety standards. Despite prior exposure to muscle anatomy in anatomy course, students often face challenges in applying this knowledge to practical meat classification tasks. This study aimed to assess the effectiveness of three distinct instructional methods in improving veterinary students' ability to identify meat categories and associated muscle structures: traditional classroom teaching, computer-based instruction using 3D models, and immersive virtual reality (VR). Participants included fourth-year veterinary students during the summer semester of the 2024/2025 academic year. To facilitate digital learning, a dedicated 3D model library "3DMeat" was developed as well as virtual reality environment. Results indicate that technology-enhanced instructional approaches, can significantly enhance student engagement and understanding of complex topics such as meat categorization. Initial test scores were highest in the group using 3D models (16.3 ± 4.1), followed by the traditional lecture-based group (15.6 ± 3.07), and the VR group (11.7 ± 5.1). However, a follow-up assessment conducted 2 weeks later revealed that VR group demonstrated the highest retention of knowledge. These findings suggest that although immediate performance may vary, immersive learning environments such as VR can foster stronger medium-term retention of complex material. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Group: Ab Data: <i>Copyright of Frontiers in Veterinary Science is the property of Frontiers Media S.A. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.3389/fvets.2025.1680785 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 9 StartPage: 1 Subjects: – SubjectFull: Veterinary medicine education Type: general – SubjectFull: Virtual reality Type: general – SubjectFull: Meat cuts Type: general – SubjectFull: Food safety Type: general – SubjectFull: Three-dimensional imaging Type: general – SubjectFull: Teaching methods Type: general – SubjectFull: Meat analysis Type: general – SubjectFull: Student engagement Type: general Titles: – TitleFull: Anatomy of meat cuts: integrating 3D scanning and virtual reality in veterinary education and training. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Hadžiomerović, Nedžad – PersonEntity: Name: NameFull: Čaklovica, Kenan – PersonEntity: Name: NameFull: Dučić, Nejra – PersonEntity: Name: NameFull: Gjoni Gündemir, Migena – PersonEntity: Name: NameFull: Vejzović, Anel – PersonEntity: Name: NameFull: Fazlović, Neira – PersonEntity: Name: NameFull: Avdić, Rizah – PersonEntity: Name: NameFull: Čaklovica, Faruk – PersonEntity: Name: NameFull: Tandir, Faruk IsPartOfRelationships: – BibEntity: Dates: – D: 06 M: 11 Text: 2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 22971769 Titles: – TitleFull: Frontiers in Veterinary Science Type: main |
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