Meat is animal brawn that is used as food by human and animal. Meat and its products are valuable source of protein in animal and human nutrition. Nitrate compounds usually applied in meat products in order to create the desired flavor, color, and good taste, increasing storage time and preventing spore growth of bacteria especially Clostridiumbotulinum, but the complications resulting from their applications shall be followed standard rules. In this study, authors describe the levels of residual nitrate in salami in Kermanshah province. A total of 81 samples of salami collected and assessed amount of residual nitrate with spectrophotometry method. Results indicated that the amount of residual nitrate in 2.46 percent of the products was more than standard concentration, but in most of their products was lower than standard. The amount of nitrate in 4 day and in November was most. Also, this study demonstrated that the remaining nitrate in all meat products that stored at 4°C is decreased in 10 and 20 days, so reduced quality of salami over time after production.
