Counterfeit meat may involve:
(1) country of orgin
(2) quality of meat
(3) animal species
(4) non-meat origin (vegetable faux meat)
Meat from many species may be passed off as a higher quality meat. Species may include horse, donkey, dog or rat.
The risk of being exposed to counterfeit meat is greater:
(1) if the person selling it is not reputable or known for quality
(2) if it is being served by a street vendor or in a substandard restaurant
(3) if a country does not have an inspection agency to certify products
(4) if counterfeiting is culturally or commercially acceptable
(5) if the price is a bargain
(6) if the seller hesitates or is unable to provide proper documentation
A variety of methods can be used to analyze a meat product. Simple microscopy can often distinguish plant from animal origin. Molecular methods may be necessary to determine the species. Isotopic analysis can often narrow the country of origin.
