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The practical training of New Zealand veterinary undergraduates in meat hygiene
  1. DK Blackmore,
  2. AR Watson and
  3. DN Brewer


Development of the veterinary undergraduate course in meat hygiene over a ten year period is discussed. Arrangements and supervision of students during a two week practical course at six specified centres of meat production, and the value of such training in an actual industrial environment are discussed. The timing of this course in relation to the veterinary curriculum and the seasonal nature of the meat industry in New Zealand creates some problems. Training centres must slaughter a variety of animals and have sufficient staff to effectively teach students. Adequate preparation of students and close co-operation with both the Ministry of Agriculture and the meat industry is essential for success.

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