To develop a real-time PCR method for detection of duck, chicken and pork in raw meat products and to investigate the component in lamb and beef slices sold in Beijing.MethodsSpecific primers and probes were synthesized and real-time PCR method was developed. The specificity and sensitivity was tested by artificially spiked duck, chicken and pork into other meat.86 samples of lamb or beef slices were collected from Beijing markets and the detection of duck, chicken and pork was carried out. ResultsThe real-time PCR in this study showed good specificity for duck, chicken and pork. No cross-reaction was observed with other meat within Ct 30.The detection limit was 0.1% of duck, chicken or pork DNA in meat mixtures. 30 of total 86 lamb or beef slices samples were positive for duck, chicken or pork in this study. The adulteration rate of lamb slices was higher than that of beef slices, and samples collected from farmer’s markets was significantly higher than supermarkets and restaurants samples.ConclusionThe method developed in this study was specific for the detection of duck, chicken or pork mixed in raw lamb or beef products. The results of the study showed that some lamb or beef slices were mixed with duck, chicken or pork in Beijing.