Analyzes of meat and meat products are carried out to determine the quality of meat as well as to determine the nutrient content. Meat analysis studies are carried out starting from the control of live animals, meat sales places, before and after the processing of meat. As a matter of fact, these checks and analyzes should be carried out in a certain order, not just on demand or complaint. Consumers are rightly concerned at times. Due to inadequate inspections, malicious people introduce poor quality meat to the market, which consumers do not know from which animal they are derived. Safe, healthy and high quality meat products can only be provided by inspection and control studies to be carried out in accordance with the standards. This is possible thanks to advanced laboratories.

It is a product obtained from the muscles and internal parts of meat, cattle, calf, goat, sheep and poultry as a foodstuff. Red meat refers to meats that consist of striated muscle tissue that surrounds the bones of animals such as cattle, sheep, goats and buffalo. The composition of lean striated muscle tissue that makes up a large portion of these meats is generally: 75 percent water, 20 percent crude protein, 3 percent fat, and the rest minerals, glycogen and various vitamins. The composition of muscle tissue is different according to the species, feeding patterns, age and characteristics of the region in which the animals are grown.

Within the scope of species analysis in advanced laboratories, analysis studies are carried out for the detection of different tissue types in meat and meat products. Histological studies are carried out to determine whether or not other tissues and organs are added to a meat product other than butchery body meats, fat and the permitted amount of connective tissue. These analyzes are based on standards published by domestic and foreign organizations. The standard considered in this respect is:

• TS 13511 Meat and meat products - Laboratory analysis methods - Histological examination