Due to the abundance of imported meat in all countries ... you could use modern techniques in detecting meat quality ... like PCR and real time PCR? By designing special primers for each type of meat
It would be helpful for us to understand what is meant by "quality". Quality could refer to the species from which the meat was derived. It could refer to any bacterial or other contamination that reflects poor sanitation. PCR could be used to evaluate these traits. Quality could also refer to tenderness, color, marbling (fat layers or fat infiltration), flavor (affected by feeding) and many other sensory traits. These could not be measured easily by PCR. One could certainly evaluate the meat source (lamb, goat, cattle, pig, chicken, turkey, rabbit and others) by PCR to ensure that meat claimed to be from a specific species had not be adulterated by mixing with meat of other sources.
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