Detection and quantification of tissue of origin in salmon and veal products using methylation sensitive AFLPs

► We compared DNA methylation profiles of four tissues in salmon and veal using MSAPs. ► We test DNA methylation as a molecular marker (epiallele) for tissue identification. ► We generated qualitative and quantitative epialleles for each tissue and species. ► Epialleles can be used to determine and quantify tissue of origin in processed foods. ► Epialleles sequencing will permit designing quick and reliable food analysis assays.