Meat and meat products are a highly important source of protein in the diet. Nowadays, the consumption of meat and meat products has increased owing to modern manufacturing techniques. Due to the economic value of meat, the use of unauthorized tissue is possible in meat products. In some cases, there is fraud in the percentage of meat in meat products to reduce prices. In this study by using histological studies, 34 samples of minced meat, hamburgers and sausages were randomly collected from the markets in the northeast of Iran. Then, sections were stained using hematoxylin and eosin (H&E), Verhoeff-van-Gieson, Masson\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'s trichrome and Alcian blue Periodic Acid Schiff. In this regard, for the first time, the efficacy of the stereological technique to determine the percentage of meat listed in sausages and the possible existence of fraud was evaluated. The results showed that, due to the presence of some unusual tissues, histological technique could determine different tissues in meat products. The stereological results of control samples showed a very slight difference whereas, the results for the samples collected from the city stores showed a distinctive difference in percentage of the meat compared to the percentage of the label. Skeletal and smooth muscles, blood vessels, nerve, gizzard, adipose tissue, glandular tissue, cartilage, bone, tendon, skin, lymphatic tissues and plant materials were observed. It was confirmed that stereology was a reliable method to determine and confirm the percentage of the meat used in meat products.

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