Abstract
DNA barcoding technology, as a species identification method based on specific DNA sequence variations, has been widely applied in meat product authentication in recent years. This paper reviews the technical principles, current applications, and comparative advantages of DNA barcoding in meat identification, particularly in contrast to traditional authentication methods. It further highlights the critical role of DNA barcoding in ensuring meat authenticity, enhancing food safety, and contributing to biodiversity conservation efforts. Furthermore, the paper explores the strategic implications and future trends of DNA barcoding in food regulation and ecological protection, demonstrating its practical feasibility and broad prospects in meat products. By highlighting its applications in detecting food adulteration and verifying species origin, this review aims to promote the safety and sustainable development of the meat industry while providing valuable insights for related fields. Ultimately, the implementation of DNA barcoding technology serves as a crucial safeguard for public food safety and health, aligning with the growing demand for improved food control systems.