Recent Developments in Meat Species Speciation-a review

Meat species speciation is important to validate the quality and quantity of meat and meat products. It helps in prevention of adulteration of inferior quality meat into superior quality which is in practice since long back. The adulteration in the meat trade is a vulnerable issue and sometime creates serious medico-legal and vetero-legal complications. So handling of meat trade with authenticity is prime concern in meat species speciation. For this purpose numerous techniques right from traditional methods to most modern techniques are being used. The selection of right technique for particular meat identification is dependent on the need of test and condition of meat used. The recent sophisticated techniques are able to identify even traces of the meat added in the meat. Some techniques are also capable of identification of deteriorated meat mixed with other meats.