Detection of pork in some meat products

ABSTRACT

Fifty samples each from prepared meat for kabab, kofta and raw butcher's sausage were collected from some poor districts in Cairo and examined for adulteration with pork using the agar gel diffusion technique. Pork was detected in 4% and 2% of meat prepared for kofta and raw butcher's sausage respectively; while samples from meat prepared for kabab were pork free. Problems of adulteration and falsification as well as the probable hazards to the consumers call for the necessity of strict supervision and application of the present rules