The frankfurters are one of most famous and most adherent Sausage. They are produced from pork or beef meat or a product of any kinds of meats. Shelf life of meat products which treated by heat, depends on some factors. The most important factors are quality of raw materials. Shelf life of meat products depend also on composition and increasing of microfilor in production time and this increasing depends on maintenance heat, pH, water activity, concentration and amount of salt and nitrite added and also other additives. In this study on Frankfurters produced indoor without vacuum-packaging was done. Total of 10 samples which produced in same time and randomly from different batches were collected. These samples were studied from production time to 5th week. The tests Bacterial total count, mold and yeast total counts, coliform count, psychrophilic microorganism count and coagulase positive staphylococcus aureus were performed on basis of No. 2303,1194,437,997,356 protocol of Iranian standard institute. The results were analyzed by paired T-test and mean of microbial counts were compared in different weeks. The results showed a significant increasing (p<0.05) in microbial counts in different weeks. All of the samples failed in 1st & 2nd week in optimum microbial counts. This indicates that the products had low quality for marketing. No coliforms can be detected in 5 week.
