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Hamburger Standard in Iran: Mini Review | ||
| Avicenna Veterinary Research | ||
| مقاله 6، دوره 2، شماره 1، خرداد 2026، صفحه 53-56 اصل مقاله (1.29 M) | ||
| نوع مقاله: Review Articles | ||
| شناسه دیجیتال (DOI): 10.22084/avr.2026.32284.1030 | ||
| نویسنده | ||
| Bahman Yarvari* | ||
| MSc of Food Hygiene and Quality Control, National Standards Organization, Hamadan, Iran | ||
| چکیده | ||
| One of the most important types of meat product is the hamburger, which is particularly popular due to the use of different percentages of meat and vegetable proteins. Hamburg, Germany, is considered the birthplace of the hamburger. In the 19th century, the plan to make hamburgers was formed in this city. For the rst time, they ground beef and mixed it with vegetables, onions, salt and pepper and served it in molds without bread, thus obtaining the Hamburger Steak. The standards for the production and testing of hamburger in Iran include standards 2304 (Raw frozen hamburger Specications and test methods) and 6103 (Detection of unauthorized animal tissue by histological method). These standards address the formulation of hamburger, 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. | ||
| کلیدواژهها | ||
| National Standard No. 2304؛ National Standard No. 6103؛ hamburger؛ Iran | ||
| مراجع | ||
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References [1] 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. [2] Asadi MR, Kalantari-Hesari A, Ghaemmaghami 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. [3] 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. [4] Ghazanfari, M., Hajimohammadi, B., Eskandari, S. and Karimian, N., 2018. Investigating the Use of Unauthorized Tissues in Handmade Burgers in Tehran. Tolooebehdasht, 17(1), pp.73-81. [5] Iranian National Standardization Organization. 2016. Raw frozen hamburger - Speci cations and test methods. Islamic Republic of Iran. ISIRI Number 2304, 4th 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). | ||
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