Abstract:

In recent years, food safety issues have increasingly become the focus of people’s concern, especially the
occurrence of adulterated meat products. Reliable technical supports are necessarily provided in a simple and rapid manner
for strict surveillance of meat products in the market. This paper provides an overview of the current advances in commonly
used techniques for identification of meat products, with emphasis on reviewing polymerase chain reaction (PCR), which has
developed into a practical approach due to its high sensitivity and specificity, simplicity and time saving.

Key words: meat species identification, traditional methods, immunological technique, polymerase chain reaction (PCR) technique