Meat authenticity becomes defensible when species and tissue testing work together

A study published on 12 November examines the authenticity of 90 beef hawawshi sandwiches purchased from restaurants in Egypt’s Assiut Governorate. The minced, seasoned product illustrates an analytical issue that matters well beyond this market: in processed meat, a species test alone does not necessarily establish which tissues make up the product.

The team combined H&E histology with PCR targeting the mitochondrial cytochrome b gene. Histology identified skeletal muscle and components including connective tissue, fat, plant material, lung tissue, cartilage and bone fragments; PCR identified animal species. In this sample set, 73.3% of products showed adulteration. The proportions and species detected differed markedly across price categories; those findings are local and cannot be used to infer rates in other products or countries.

The technical value lies in the complementarity of the methods. PCR answers the question of which species is present very effectively, but it does not replace assessment of tissue structure. Histology can reveal unauthorised or unexpected components, while not conclusively identifying every species. Used together, they produce an evidential finding better suited to surveillance and complaint investigation.