Identification of animal species for industrial meat products (cooked, processed, and canned foods) is very important in respect to economical, religious, or reasons concerning public health. This service is set up in our laboratories to provide a high quality service for the food industry sector and to help in overcoming an export barrier for our processed meat. The identification of meat from different sources (cattle, goat, sheep, chicken, turkey, pig and donkey) was determined by multiplex PCR, using species-specific primers on mitochondrial DNA. This method is characterized by high efficiency and sensitivity even with very small amounts of fresh or cooked meat. Keywords-component; processed meat; polymerase chain reaction; mitochnodrial DNA; sepcies identification