ABSTRACT
Quality improvement is becoming more and more important nowadays. Different factors that can affect quality, such as origin of food, labelling and ingredients are now of high signifi cance. Food authenticity is among the most important factors for consumers since they usually want to be sure of what they consume. It now becomes obvious that the high number of national and international laws for labelling and trade of foods, including meat, cannot effectively prevent adulteration. During the last years, a number of modern methods have been proposed for determining food authenticity. Food processors and retailers are also very interested in food authenticity in order to avoid the exposure to unfair competition from unscrupulous suppliers who would benefi t through misenterpreting the food they are selling (Reid et al., 2006).
