Species Determination in Meat (Pig, Horse, Donkey, Turkey, Chicken)

The determination of other types of meat that should not be included in meat products is an extremely important issue in terms of food safety. In fact, the use of meat belonging to various animal species is objectionable in terms of consumer health, national economy, religion and legal regulations. Meat counterfeiting businesses mix different types of meat, for example sausages, pork, horse, donkey, turkey and chicken.

The detection of different animal species in meat and meat products raises concerns from medical, religious, economic, and legal perspectives. Various analytical techniques are used to identify meat species, individually or in mixed samples, to protect consumers from fraudulent and substandard products .

In advanced laboratories, polymerase chain reaction (PCR) method is used for determination of meat product species. The polymerase chain reaction method is a simple and effective method that allows to amplify a specific DNA fragment from the DNA pool. The PCR method, which is widely used especially in the field of molecular biology, is an enzymatic technique. Today, different PCR methods have emerged with the developing technology. These techniques are considered to be the most appropriate methods used for species identification in raw and processed meat.

In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also services for determining the type of meat (pig, horse, donkey, turkey, chicken).