Pork is a potential source for adulteration of higher value meat such as beef and veal. This is objectionable for economic, religious or health reasons. Hence this study was undertaken for detection of commercial adulteration of meat products with pork meat. Forty two samples of meat products were randomly collected from the Egyptian markets. A procine detection methodology based on polymerase chain reaction (PCR) amplification of specific procine fragment (277-bp procine mitochondrial Cytochrome b gene fragment) was used. The obtained results revealed that 16 samples  (38 %) out of 42 samples of processed meat products (5 luncheon, 4 sausage, 3 frankfurter, 2 kofta and 2 corned beef samples) were adulterated with pork meat. From the achieved results in this study it could be concluded that a high percentage (38 %) of processed meat products sold in the Egyptian markets adulterated with pork meat so it is necessary to establish a systematic food screening methodology for detection of pork meat adulteration in the Egyptian meat products to safeguard the consumer rights. PCR method as a rapid, specific, and sensitive, method has been recommended.