Abstract:The phenomenon of adulteration in meat and meat products is an important quality and safety prob－ lem， and meat products produced by adulterated material is difficult to identify and distinguish by sensory eval－ uation. Some of the modern analysis technology can identify meat types by detecting meat-specific substances.In this paper， the specific substances in the pork and beef was reviewed by protein and gene identification technol－ ogy in order to supplying some technical basis for identifying the adulteration in meat products.