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Background & objectives: Nowadays, consumers are demanding more accurate and clear food information than ever before, and meat products are no exception. Given the relatively high cost of raw meat, the possibility of adulteration is not unthinkable. The importance of detecting fraud meat products is due to the inclusion of other types of meat or cheap carcass components or the non-compliance of the ingredients listed in the product label. It is important to identify frauds in meat products for economic, security, religious and health reasons, so institutions concerned with the quality and health of food products must monitor this issue in various and precise ways.
Methods: In this study, chemical properties (fat, protein, carbohydrate, ash and moisture contents) of 58 samples of meat products offered in Tabriz were evaluated by the methods mentioned in the Institute of Standards and Industrial Research of Iran. Also, the meat authenticity of 47 samples of raw meat and red meat products in terms of mixing meat or other parts of chicken carcass with them was investigated using PCR technique.
Results: The results showed that 41.38% of the tested samples had values ​​contrary to the permissible limits set by the Institute of Standards and Industrial Research of Iran. Also, cases of fraud in the samples through mixing poultry meat in the samples were found whether in standardized products such as processed and semi-processed products or in raw meat samples, so that overall, 87.23% of the obtained samples were not confirmed for product authenticity.
Conclusions: This study showed that fraud and incorrect information on the label of red meat products in terms of poultry meat adulteration in them in Tabriz city is very high and this fact further reveals the need for accurate, continuous and regular monitoring of health institutions on this high-consumption food product.
 

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Background & objectives: Proper food labeling can help improve a diet and health. Due to the importance of sodium in the diet, determining the amount of sodium in food and comparing it with the amount reported on nutrition labels was the objective of the present study.
Methods: In this study, 96 high-consumption foods were examined in 5 groups, including meat and protein products, dairy products, snacks, white sauce, tomato paste, and macaroni. Sodium content was measured by a flame photometer (Halstead, Essex, England). Data were analyzed using the Wilcoxon test and Pearson correlation coefficient.
Results: Mean values of sodium found in meat and protein products (409.35±183.04 mg) were significantly higher than the amount reported on nutritional labels (317.90±273.95 mg) (p=0.005). For groups of white sauce and tomato paste, mean values of sodium were significantly lower than the nutritional labels (p=0.002). For dairy products and macaroni was no significant difference between the sodium content reported on the nutritional labels and the actual value. In 67% of examined food, the amounts of sodium did not match those reported by nutritional labels, being lower or higher than the value reported. 
Conclusions: This study demonstrated that the amount of sodium reported on nutritional labels significantly differed from the amounts used in raw materials. Therefore, it is essential to carefully control the amounts of sodium during food production processes and monitor nutritional labels.