ABSTRACT
Meat species identification has been an active area of research for the past three decades. Identification of the animal origin is important for fair trade, for ensuring compliance with labeling regulations, and for other issues such as wild life management and conservation. Initially, method development for species identification was mainly for the legal enforcement of regulations governing the import of raw meats at ports of entry, since species substitutions, such as the substitution of horse or kangaroo meat for beef (1, 2), and pork for beef or sheep meat (3), had been reported in several countries. Methods that give a clear qualitative result, verifying and identifying the species of origin, were sufficient at the time. However, as processed meat and prepared ready-to-eat products have become increasingly available to consumers, the possibility of fraudulent adulteration and substitution of the expected species with other meats has also increased.
