Simple, effective, and sensitive methods to species identify meat components in food products are an important aspect in the production of food production. They are essential for both the manufacturers and the consumers, who are more and more interested in the actual composition of foods. At present, among the most important methods to identify components of animal origin in food are those based on an mtDNA analysis owing to the considerable stability and species-specificity of that molecule. The objective of the research study was to develop simple and efficient tests for species identification of bovine, porcine, and ovine components, which would be useful for the analysis of food. The analysis covered samples of meat containing 6 %, 35 %, 60 %, 80 %, and 100 % of beef in pork, pork in beef, and mutton in pork. The method is based on the identification of cattle, pigs, and sheep species-specific fragments of the gene encoding COX1 with 68 and 53 bp. For the tests being developed, the limit of detection was 0.07 % as for the porcine component, 0.4 % as for the bovine component, and 0.5 % as for the ovine component. The results obtained show the species specificity of the tests applied. The cross reactivity does not occur or it can be found in the late cycles of reaction. This method may be applied to raw meat and to its products, such as sausages, luncheon meat, ham. The method is not time-consuming (4 hours); it is repeatable (relative standard deviation for raw meat ≤ 1.57 %) and accurate (measurement error ≤ 2.33 %). As for the analysis of the processed meat, the accuracy of measurement is lower, and the relative dispersion of results is slightly higher; this might indicate the need to adjust the standard curve to the samples the processing of which is to be analyzed.