In 2013, a scandal broke out in Europe and the United Kingdom when horsemeat was discovered in a number of beef burger products. Very quickly, horsemeat was detected in a variety of other meat products, leading to the destruction of food worth millions of dollars after it was removed from supermarket shelves.Horses and cattle have different digestive systems and therefore the fat components of each have different fatty acid compositions. The new method looks at the differences in the fat composition in the meat to identify the source. It is based on technology called the "Pulsar," a high resolution bench-top, cryogen-free NMR (nuclear magnetic resonance) analyzer developed by Oxford Instruments. NMR spectroscopy determines the magnetic properties of certain atomic nuclei. It is a valuable analytical technique but conventional instruments are large and expensive, and need highly trained personnel to run them. In contrast, the Pulsar is based on permanent magnets rather than super-cooled magnets, and is easy to operate.A couple of minutes of shaking about a gram of meat in a solvent, followed by a few minutes of data acquisition on Pulsar, was enough to tell horsemeat from beef. The software to carry out the mathematical analysis of the data was developed at IFR. Now, in just ten minutes, a technician can find out whether a piece of raw meat is horse or beef.Horse meat forms a significant part of the culinary traditions of many countries, particularly in Eurasia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. Production of horsemeat, China is in the first place by producing (200000 ton/ year) ,and Kazakhstan in the second place by producing (126000 ton/ year). In most country like Germany law used to proscribe that horse meat be sold only by specialized butchers. Horse consumption wasn't always so taboo. It was a Paleolithic staple.This issue rise again newly in Iraq, many cases were noticed in media and social media platforms. In order to give you some difference between the beef and horsemeat, here are some of them;Horsemeat :( Equine meat looks redder in comparison to bovine meat the color is dark red to brown, and when exposed to air becomes blue to black, It looks tender than bovine carcass, the muscle fibers are very fine and solid with no fat combining muscle. Nutritionally equine meat contains more protein and less fat in comparison to bovine meat. Meat contains a large amount of glycogen giving it a sweet taste. Fats have golden yellow color and oily textures. When cooking a certain amount of horse meat, yellow gold spots will appear on the surface of the liquid due to fat color. Connoisseurs describe it as sweet and pleasantly gamey In taste equine meat little bit sweet but bovine meat not. Horsemeat is healthier than beef for its lower in fat, higher in protein and has a greater proportion of omega-3 fatty acids). Cattle meat ( beef ): ( The color of the beef has become darker and the structure and taste has also changed. Muscle fibers thick and have smooth texture. Fat white to yellow (depend on age) with smooth texture. Marbling, Refers to the intramuscular fat that is evenly dispersed within the meat, marbling is a measure of quality).For more detection and difference between the beef and horsemeat a Chemical methods is used: by Detection of glycogen, a Potassium iodide solution is added to the sample of the horsemeat. Negative result purple color = horse meat is not present. Positive result dark brown color = horse meat is present.