Animal Identification


DNA Preparation
Chicken / Turkey
Cat & Dog
Horse & Donkey
Water buffalo


The interest in detecting animal species in meat products is based on religious demands (halal and kosher) as well as on product adulterations (e.g. the use of horse meat instead of beef).

Our test systems can be used to reliably and specifically prove whether a certain food contains DNA from the following animal species:

The interest in animal speciation in meat products is based on:

Religious requirements (halal and kosher)

Religiously motivated inspections, particularly of pork in meat products or processed foods, do not include any technical threshold values. This means that purely qualitative and particularly sensitive tests are required especially for detecting the presence of pork. Real-time PCR is a method of choice. The effective sensitivity of applied real-time PCR tests is based on the existence of intact DNA, making sensitive detection in heavily processed foods like gelatine difficult.

Product adulterations

The varying prices and availability of meat products from different animal species provide opportunities for the incorrect declaration of meat components, both from a quality and quantity point of view. Such product adulterations can be detected highly specifically and quantified relatively by means of a real-time PCR (providing percentage values of the respective animal species in relation to the total quantity of meat). The products for product alterations can be found here.

For sample preparations of animal speciation, use either SureFood® PREP Animal for raw ingredients or SureFood® PREP Animal X for processed foods such as strongly heated meat products.

NEW!!Detection of animal’s ID with Elisa test  kits

These assays are designed to qualitatively determine animal species content in:

    • in uncooked meat, poultry, meat products, eggs and milk.
    •  in cooked and canned meat, meat products, processed foods and meat and bone meals.

These test kits are based on species-specific antibodies and are capable of detecting as little as 1% of meat species content.

For more informations press here.