The identification of animal species used in meat products is very important in respect to economic, religion and sanitarily. The object of this study was the identification of cheating and the animal species -Ruminant, Poultry and Pork- used in food by PCR method. Samples were collected from ground meat -10 samples-, sausages -10 samples- and cold cut -10 samples- from different companies. DNA extraction was done based on the guanidinium thiocianate-silicagel method. In a multiplex PCR reaction three fragments of 104, 183 and 290 bp from ruminants -cattle, sheep and goat-, poultry -chicken and turkey- and porcine -wild and domestic- were amplified with specific primers. These fragments belonged to mitochondrial 12s rRNA and 16s rRNA. The results demonstrated that none of the samples -ground meat, sausage and cold cut- were contaminated with porcine residuals but 80% of sausage samples and 90% of cold cut samples were contaminated with poultry residuals. Also the ground meat samples were not contaminated with poultry residuals.

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