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Review of Sausage and Salami Standard in Iran | ||
| Avicenna Veterinary Research | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 02 شهریور 1404 | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22084/avr.2025.31329.1010 | ||
| نویسنده | ||
| Bahman Yarvari* | ||
| MSc of Food Hygiene and Quality Control, National Standards Organization, Hamadan, Iran. | ||
| چکیده | ||
| Meat products are prepared and produced according to the national standards of each country. Therefore, in this study, we will review Iran's national standards for Sausage and Salami. Sausage production was first 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-specifications and test method) and 6103 (Detection of unauthorized animal tissue by histological method). These standards address the formulation of sausages, their classification, 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 field of food, have the standard mark engraved next to the Food and Drug Administration's health apple. | ||
| کلیدواژهها | ||
| National Standard No. 2303؛ National Standard No. 6103؛ Sausage؛ Salami | ||
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