Анотация: This book is based on a course of lectures on meat inspection, and is intended for all those interested in the practical aspects of the subject, particularly veterinary students, trainee public health inspectors and trainee meat inspectors. While the sections dealing with physiology and anatomy have been deliberately made somewhat elementary, they do provide all the information required by meat inspectors, while veterinary students and, to a lesser degree, public health inspectors learn these subjects as a separate part of their course. I have tried to deal comprehensively with meat inspection, but it must be stressed that it is essentially a practical subject which cannot be learned from books alone. I have, however, designed both text and illustrations to emphasise all the important facts that students should remember, excluding all irrelevant material. It is most important that students should familiarise themselves with normal tissues so that when something abnormal turns up it can be recognised. In writing this book I have had much helpful criticism from colleagues in Birmingham; in particular from Mr George E. Bousfield MAPHI. I am most grateful for his help. I also wish to thank Mr Jack Baker FRSH for the section on preservation by heat, and Mr Donald J. Knight, meat inspector, for the section on bacon curing and meat products. (Andrew Wilson)