| Abstract
| - Quantitative estimates are important to establish whether pork adulteration in ground beef and pâtéis accidental or intentional. A PCR procedure has been developed and evaluated to quantify pork inheated and nonheated meat and pâtés by densitometry using a specific and sensitive repetitive DNAelement. Thirty, twenty-five, and twenty PCR cycles were carried out to find the best standard curveand correlation between pork content and band intensity. Twenty cycles showed the best results,quantifying degree contamination up to 1% pork in beef (heated and nonheated) and pork in duckpâté with a minimum error. Finally, fraud was found in commercial pâtés. Keywords: Pig; species identification; contamination; fraud; quantification
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