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Meat products producers represent their specific formulation; therefore, it is necessary to evaluate the presence of frauds in such products. This research was conducted to evaluate the quality of meat products at restaurants of Tabriz. For this, a total of 33 samples of ground meat mixes used for Kebab making were obtained. The samples were subjected to chemical and histological assays. Chemical analyzing was performed by means of collagen and hydroxyproline amino acid indices using colorimetric method. Moreover, histological evaluation was conducted by hematoxylin and eosin staining. Results showed that mean values of hydroxyproline and collagen were 0.0384±0.0268 and mean was 0.2993±0.0209, respectively. Besides, the presence of unauthorized bone, cartilage and lung tissues were found in 12.1 %, 18.2 % and 9.1 %, respectively. Comparison of the histological and chemical outcomes revealed that a direct difference between amount of meat and hydroxyproline ranges. Moreover, the amount of hydroxyproline was different among various tissues (i.e., hydroxyproline content was in high level in fraud samples). It was concluded that handmade meat products prepared in Tabriz were not free of inadvertent/intentional fraud; therefore organized control is essential.