Effect of preservatives used in tissue/meat samples of cow and buffalo species

As there are many slaughtering cases of animals especially cow and buffalo, it is essential to determine the identification of these animals. It has become necessity of the state to provide precise result regarding this issue. Serological techniques has been used for identifying meat, blood, hair and other remnants of the species of animals. This technique is only depends on antigen -antibodies. With the advancement in the technology, the development of Real Time PCR technology is helpful in providing result for the identification of species from meat/tissue samples In this present study, we have analyzed different samples of meat/tissue material of cow and buffalo species preserved in common salt, formalin and without any of them and to find out the preferably best preservative which doesn't interfere with the meat sample and provide the result.