Raman spectroscopy and the principal compo- nent analysis (PCa) were successfully applied to differ- entiate the origin of the meat and meat products based on their extracted fat samples in the present study. a total of 132 extracted fat samples that were obtained from differ- ent meat species (cattle, sheep, pig, fish, poultry, goat and buffalo) and their salami products were examined based on their Raman measurements. Then, the collected Raman data were analyzed with a four-stage PCa method. Seven meat species and their salami products were successfully differentiated from each other according to their origin. The results of this study showed that the Raman spectros- copy with a chemometric method can be used to detect the origin of the meat species in a very short analysis time (30 s) after fat extraction, without requiring complicated chromatographic, immunologic or genetic methods and instruments as well as trained personnel.