Among the applied analytical tools, the most preferred are IRMS, ICP–MS and LIBS. The chemometric tools, e.g. ANOVA, PCA, FA, CA, PLSDA, SIMCA and ANN, have been useful for classifying meat samples studied on the basis of their specific features. For example, it has been possible to classify samples according to interregional and/or intertype differentiation. The issue of differentiating other parameters also deserves special attention. The effects of the feeding regime and different farming methods, as well as the material of the container, on the elemental profiles of meat products have been characterized. Moreover, interregional differentiation related to parent soil and water, and discrimination of conventional and organic meat have been achieved. Analytical and multivariate techniques have been proven effective in assessing the influence of pollution impact, distinguishing between unprocessed and technologically processed samples and verifying the authentication/adulteration of meat and its products. The data obtained appear to be useful for obtaining deeper insight into chemometric assessment in food control, which may indicate a risk to human health resulting from the consumption of meat and its products.