Anatomy of meat cuts: integrating 3D scanning and virtual reality in veterinary education and training

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.