الفهرس 
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Abstract
Meat authentication considered as catastrophic phenomena that spreading all over the world not only in Egypt and threatened to consumers rights in receiving a legal, controlled and safe food which not affect badly on their health and not be prohibited from their religious aspect and with a valuable nutrition as it declared. But meat adulteration not taking in it’s consideration all this rights and interests only in the economic gain from substitution of declared species with another cheaper or lowered quality ones.
So, aiming in protection of consumers from food substitution this study were planned to conduct a survey in different districts of Alexandria governorate in Egypt for detection of meat adulteration in some meat products and answering on the question that is the DNA based techniques (PCR – gel electrophoresis) is an effective method for the detection of adulteration in processed meat product protecting consumers from fraud food or not.
The method used in this study depend on amplification of specific segments of DNA which characteristics for every species (horse, pig and dog) and had a specific molecular weight and give a bands on agarose gel electrophoresis in the same level of it’s specific species.
Samples used in this survey were collected from different retail market and supermarkets in different districts of Alexandria governorate.
Collected samples were sausage and luncheon, every sample had ground and DNA was extracted from it and then amplified in PCR system and then run on agarose gel electrophoresis system then results were photographed for detection of meat product adulteration with horse, pig and dog meat.
Results showed that the adulteration rate in sausage in west district was 100% and all samples were adulterated with horse meat only, while in center district the adulteration rate of beef sausage was 40% as 2 samples were adulterated with horse meat and one of them contained pig meat beside horse meat, at the last East districts the adulteration rate of beef sausage were 60% and all with horse meat.
Generally, Adulteration rate of sausage in Alexandria governorate was 66.6 %, adulteration rate with horse was 66.6% while with pig was 6.6%.
Results showed that the adulteration rate of beef luncheon in west district of Alexandria governorate was 20% and adulteration only with horse meat while all luncheon samples were collected from center and east districts were free from adulteration with horse, pig and dog meat.
Generally, adulteration rate of beef luncheon in Alexandria governorate were 6.6% and all with horse meat only.
Results showed that all samples were collected in present study were free from dog meat at all.
Results revealed that the general adulteration rate of meat products in our study was 36.6%, adulteration rate in sausage was 66.6% and in luncheon was 6.6%.
Results showed that general adulteration rate in all meat products used in present study was 36.6% with horse (10 sausage and one luncheon samples) and 3.3% with pig (one sausage sample).
The present work concluded that sausage had the upper hand in the adulteration of meat products and horse meat was the most detected type of meat used in adulteration.
Finally, method used in this study is effective, simple and reliable in detection of adulteration in heat treated and processed meat products and recommended to be used in routine analysis in our laboratories to protect consumers from meat substitution, also we recommend that making regular routine screening test specially for local retails and butchers shops where meat products were processed and government should put a districted law for punishing meat and meat products adulterators aiming to decrease these speeding problem for protecting consumers.