Despite the introduction, in 2021, of cross-using processed animal protein (PAP), in poultry and swine feed, there is still a risk of secondary contamination or deliberate addition of an undesirable protein species to the final product. In order to guarantee the safety of the food chain and to eliminate fraudulent practices, it is crucial to carry out perfect laboratory control using analytical methods for the detection and species identification of proteins of animal origin in both feed and food products. This article presents methods routinely used in quality control of feed materials of animal origin as well as of meat and meat products at the Feed Hygiene Department of the National Veterinary Institute in Puławy.