Review of Sausage and Salami Standard in Iran
Document Type : Original Article
Author
MSc of Food Hygiene and Quality Control, National Standards Organization, Hamadan, Iran
10.22084/avr.2025.31329.1010
Abstract
Meat products are prepared and produced according to the national standardsof each country. Therefore, in this study, we will review Iran's national standards for Sausage and Salami. Sausage production was rst carried out in Iran around 1300 AH (Approximately 1921) by Polish immigrants, which was later continued by Armenians. The standards for the production and testing of sausages in Iran include standards 2303 (Sausage-speci cations and test method) and 6103 (Detection of unauthorized animal tissue by histological method). These standards address the formulation of sausages, their classi cation, chemical properties, microbial properties, histological properties, and packaging. The National Standards Organization of Iran is the one that formulates the laws and regulations related to standards and implements and supervises them. The Standards Organization of Iran has a governmental structure as a subsidiary of the presidential institution. Almost all of the country's gross domestic products, especially in the eld of food, have the standard mark engraved next to the Food and Drug Administration's health apple.
Keywords
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of unauthorized tissues in meat products between
years of 2014 and 2017. Veterinary Research & Bi-
ological Products. 2020 Sep 22;33(3):31-40.
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A. Estimating proportion of meat and validating
results of meat products using histochemistry and
image analysis in meat products of Hamadan City,
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Technology. 2023;17(4):123-132.
[4] Ghaderi H, Pajohi-AlaMoti MR, Kalantari-
Hesari A. Investigating the Fraud of Using
Unauthorized Tissues in Sausages Produced
in Hamadan Province. Journal of Veterinary
Research/Majallah-i Tah. qiqat-i Dampizishki
Uni-
versity. 2022 Dec 1;77(4).
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[7] Kalantari-Hesari A, Babaei M, Moradi L,
Zolfaghari M, Shahbazi-Amraei A, Ghasemi-
Teimour Z. Histological, Bacteriological, and Par-
asitological Study and Animal Host Origin of
Handmade Sausages Marketed in Eight Cities in
Avicenna Veterinary Research/ Vol. 1, No. 2, Summer 2025 19
Iran. Avicenna Veterinary Research. 2025 Jun
1;1(1):1-9.
[8] Yarvari B, Kalantari-Hesari A, Pajohi-AlaMoti
M R, Babaei M. Evaluation of image analy-
sis software competency in skeletal muscle per-
centage assessment in meat products. Journal of
Food Science and Technology (Iran). 2025 Feb
10;21(157):123-44.
[9] European Natural Sausage Casings Association.
Community guide to good practice for hygiene and
the application of the HACCP principles in the
production of natural sausage casings [Internet].
2018.
SS, Mosleh N, Ghorbanzadeh B, Abdi P. Meat
products components using histological method
and image analysis software. Veterinary Research
& Biological Products. 2023 Mar 21;36(1):102-12.
[2] Asadi MR, Taghavi M, Hesari AK, Ghorbanzadeh
B. The role of histological test in reducing the use
of unauthorized tissues in meat products between
years of 2014 and 2017. Veterinary Research & Bi-
ological Products. 2020 Sep 22;33(3):31-40.
[3] Elyasi N, Pajohi-Alamoti MR, Kalantari-Hesari
A. Estimating proportion of meat and validating
results of meat products using histochemistry and
image analysis in meat products of Hamadan City,
Iran. Iranian Journal of Nutrition Sciences & Food
Technology. 2023;17(4):123-132.
[4] Ghaderi H, Pajohi-AlaMoti MR, Kalantari-
Hesari A. Investigating the Fraud of Using
Unauthorized Tissues in Sausages Produced
in Hamadan Province. Journal of Veterinary
Research/Majallah-i Tah. qiqat-i Dampizishki
Uni-
versity. 2022 Dec 1;77(4).
[5] Iranian National Standardization Organization.
2005. Sausages-Speci cations and test methods.
Islamic Republic of Iran. ISIRI Number 2303, 3th
revision. (In Farsi).
[6] Iranian National Standardization Organization.
2016. Detection of unauthorized animal tissue
by histological method. Islamic Republic of Iran.
ISIRI Number 6103. 1st revision. (In Farsi).
[7] Kalantari-Hesari A, Babaei M, Moradi L,
Zolfaghari M, Shahbazi-Amraei A, Ghasemi-
Teimour Z. Histological, Bacteriological, and Par-
asitological Study and Animal Host Origin of
Handmade Sausages Marketed in Eight Cities in
Avicenna Veterinary Research/ Vol. 1, No. 2, Summer 2025 19
Iran. Avicenna Veterinary Research. 2025 Jun
1;1(1):1-9.
[8] Yarvari B, Kalantari-Hesari A, Pajohi-AlaMoti
M R, Babaei M. Evaluation of image analy-
sis software competency in skeletal muscle per-
centage assessment in meat products. Journal of
Food Science and Technology (Iran). 2025 Feb
10;21(157):123-44.
[9] European Natural Sausage Casings Association.
Community guide to good practice for hygiene and
the application of the HACCP principles in the
production of natural sausage casings [Internet].
2018.
)