Residues of the tetracycline group of antibiotics were quantified in pork and chicken muscle tissue that had previously been screened with a microbiological inhibition test and an immunological method. Pieces of frozen pork and chicken meat were screened on a pH 6 culture medium seeded with Bacillus subtilis. An aqueous extract of the inhibitor-positive samples was then screened with a group-specific commercial ELISA kit, able to detect levels of oxytetracycline, chlortetracycline, tetracycline and doxycycline corresponding with the European MRL or lower. The cut-off value of the ELISA was set at a B/B0 value of 75%. Finally, confirmation and quantification were performed using a validated HPLC method with fluorescence detection. The fluorescence was induced by complexation of the tetracyclines with the zirconium cation which is added post-column to the HPLC eluate. This fluorescence makes it possible to quantitate residues below one-half of the MRL. To gain additional qualitative information some samples were also analysed with LC-MS-MS. ELISA analysis demonstrated the presence of residues of tetracyclines in 12 out of 19 inhibitor-positive pork samples and in 19 out of 21 inhibitor-positive chicken samples. Doxycycline was detected with HPLC in 10 of these 12 pork samples and in 18 out of 19 chicken samples. The two other ELISA positive pork samples contained oxytetracycline, while no tetracyclines were found in one ELISA positive chicken meat sample. The correlation between the ELISA B/B0 values and the actual levels determined with the HPLC method was poor, whereas a better correlation was observed between the inhibition zones and the doxycycline levels. Our results indicate that an inhibition test with a medium at pH 6 and B. subtilis as test organism is well suited to screen pork and chicken muscle tissue for residues of tetracycline antibiotics. Since many positive samples contained doxycycline levels below the MRL, a confirmatory method is necessary to quantify the residues.