Raw material

Ingredients used in meat products of the sham sham protein industrial complex: 
Domestic animal meat, water, casein sodium, gluten, soy protein, milk powder, cheese, egg, oil, flour and cereals, cereal starch, salt, varieties Dried fruits and vegetables, additives that are used or removed depending on the type of product and the relevant standard. 
To get more details tailored to each product, refer to the products section.
Sausages and kielbasa
It is a stable mixture of fat and water killing fats filled with other materials inside natural or artificial coatings in suitable conditions, and are prepared after adequate heat treatment and other necessary processes for consumption.

Hamburger and Kebab
Hamburger and Kebab are minced red meat of halal cattle, 70%, along with other Authorized materials, produced by special mechanical devices in various forms, and inappropriate bundles, which are frozen.

Chicken nugget
Chicken Nuggets is a mixture of at least 70% of broiler chicken or fresh or frozen meat, which can contain husking material such as:
Phosphate half is a filler material such as breadcrumbs, binder materials such as egg powder and soy concentrate isolated and flavoring substances like spices, which are prepared by a mechanical device of various shapes. Then, with the aim of creating a crisp layer around the product, increasing taste, creating a better appearance, reducing the price, preventing the product from falling moisture, ease of handling, and increasing shelf-life, covering several layers including flour, glaze and baking powder for the production of frozen poultry products. , Is worn. Then the nuggets are cooked in heat treatment.

Chicken pieces 
Kentucky chicken parts are chicken parts that, after determining and choosing the type of appropriate piece, are appropriately and in sufficient time under health conditions to penetrate mechanically into the chicken tissue and the quality enriched chicken meat. Then baked and cooked, frozen and packed.

Meat cutlet
Fried meatballs are ready to use frozen food, including potato mixes and at least 40% red meat or Chicken poultry, together with other raw materials written in accordance with paragraph 4 of this standard, which are prepared by a mechanical device in various forms and then cooked in a hot process and quickly frozen and packed.

Meat shami
Readymade meat shami is a frozen product, containing potato mix, pea flour, split pea and at least 55% of red meat or poultry meat, along with other raw materials written paragraph 4 of this standard, which are mechanically It is baked in various forms and then during a thermal process and is quickly frozen and packaged. The safety and quality of sausage and kielbasa at the 19th Iranian Veterinary Congress conveyed valuable and useful material by the professors and researchers of this field, perhaps the most attractive of which, from the viewpoint of the general audience, was the consideration of the right and wrong beliefs about sausages and kielbasa.
Dr. Parisa Fallahi, General Veterinarian, spoke in parts of her speech:
From industrial life, as well as the confrontation with food supply constraints with rising populations, the consumption of ready-made and semi-ready foods, especially sausages and kielbasa are increasing. Frequency, easy access, reasonable prices, fast cuisine, good appetite, and good taste are another reason for the increasing desire to consume sausages and kielbasa. On the other hand, in recent years, sausages and kielbasa and all types of meat processed by some nutritionists and community health custodians are classified as harmful foods, so it is advisable to replace consumers with one-sided judgment and general elimination of the problem. Let's get acquainted with the nutritional facts of possible malnutrition of this product. The director of quality control of one of the meat products factories in continuation she pointed out the arguable additives of sausages and kielbasa and added: One of the important additives to processed meat is sodium nitrite. Although sodium nitrite causes pink coloration in sausage and kielbasa, it improves the taste of processed meat and causes a delay in the fasting of the fat, but nowadays the main role of sodium nitrite is to prevent the growth of pathogenic bacteria. After so much research, sodium nitrite has been found as the only inhibitor of Clostridium botulinum growth and spoiling in meat products. The amount of this substance in meat products is 516 ppm, but in Iran, this amount has been reduced to a maximum of 502 ppm. Nitrosamines are also compounding that are formed during the process of preparation and heating. Since nitrosamines have been identified as carcinogenic, attempts have been made to eliminate them, but given that the risk that nitrosamines are far from the risk of contamination with Clostridium, elimination of nitrosamines from meat products were refused.
It should be noted that due to the non-observance of the cold chain and the inadequate maintenance of meat products in most domestic supply centers, and sodium nitrite-free sausages and kielbasa can endanger the health of the consumer. Dr. Falahi also referred to the amount of salt and fat in sausage and kielbasa, mentioning that the maximum amount of salt allowed in sausages and sausages is a percentage which in recent years, according to the general approach to reducing salt in food, to 1.5% In most industries has declined. Today, considering the nutritional markers on the food pack, salt can be monitored and the amount of food is balanced, so it is better to use sausages and kielbasa, where the amount of sodium is based on the table of nutrition indicator which is in the green range. It is also recommended to avoid cooking them with high sodium diets when consuming sausages and kielbasa.
For example, it's better to take sausages with vegetables or grains, not with fried potatoes or pickles. High levels of fat can also increase cholesterol and vascular obstruction. The amount of fat in sausages and 0.2% kielbasa varies from 0.2% in sausages and kielbasa with 0.2% meat to 0% in products of 89% meat. In the preparation of sausages and kielbasa, the edible liquid oil is used, and part of the fat is also derived from the natural fat associated with the meat. Since sausages and kielbasa are a hydrophilic two-phase emulsion, the excess in each section causes the proper formation of emulsions and two phases of the product. What is important in fats is the amount of Trans fat. By looking at the nutritional color markers on meat products, the amount of these fats is often in the green range. Do not heat sausages. Dr. Fallahi also emphasized on the non-raw sausages and kielbasa, saying: The sausages and kielbasa are completely cooked in the factory at a temperature of at least 51 degrees Celsius, so sausages, unlike the general impression of the people, are not raw and do not require extra frying.
Since any additional heating increases the amount of nitrosamine formation and frying in oil increases its fat content, frying sausage while taking should be avoided.
In the production of sausages and sausages, the meat and offal of the livestock are not used. The manager of quality control of meat products added: According to the National Standard 0222, the use of certain animal organs such as the lungs, spleen, bladder, spinal cord, glandular tissues, gizzard, veins and skin, skins, hips and viscose fats is prohibited in the production of meat products, sausages and kielbasa and the Conflicting factories will be treated by law.
In addition, in recent years, in addition to chemical and microbiological tests on meat products, histological tests are also carried out to identify any unauthorized tissue on sausages and kielbasa.