The proper labeling of food products that allows consumer making conscious purchase decisions regarding meat products is significant from many perspectives beginning from the health concerns and ending in religious aspects. Due to price differences and the availability of meat raw materials from different animal species, there are cases where the ingredients of meat products are not used adequately to the information given on the label. Non- compliances concern both the raw materials used and their content in the product, high-quality meat is replaced with cheaper or its content is less than declared. Despite binding regulations concerning the labeling of processed meat products, some cases of wrongly labeled meat products do occur on the market. This study was focused on developing a procedure for the verification of authenticity of meat products (sausages, steak, goulash) made of common ostrich (Struthio camelus) purchased in retail stores. A method using the real-time PCR technique was proposed. Research has shown that DNA is stable enough to withstand a variety of technological treatments. Meat samples were analyzed for the presence of common types of meat (pork as well as chicken, duck and goose meat) using speciesspecific starters. Results of these analyses demonstrated that the developed procedure of ostrich meat identification may be successfully applied for routine controls regarding both the quality (exclusion of a given species) and quantity (determination of percentage content of ostrich meat) of food products of this type. In addition the study demonstrated the likely problem of undeclared addition of meat not indicated on product labels of processed meat products.