Agar gel immunodiffusion (AGID) and polymerase chain reaction were applied for detection of the meat species in minced meat, raw kofta, sausage and beef burger. PCR was applied as it more sensitive and to compare its result with AGID. By using AGID, higher adulteration rate occurred in raw kofta with chicken was detected at 34%, while with pork at 26%. Donkey detected only in beef burger by AGID at 2%. Higher adulteration rate with PCR was detected in beef burger with chicken at 69%, in raw kofta with pork and donkey at 45.5% and 18%, respectively.