GSO  STANDARD  GSO 814 :2022  
 
1 هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
مشروع مواصفةنهائي  
Final Draft of Standard FDS  
 
 
 
 
إعداد اللجنة الفنية الخليجية رقمTC05  
 
Prepared by GSO Technical Committee No. TC05  
 
 
 
GSO 05/FDS/  GSO 814       :2022  
 
 
 
اللحوم المجهزة– النقانق والسجق  
PREPARED MEAT —SAUSAGE  
 
 
 
 
ICS:  11.76.76200 
 
هذذ ا اثوقة ذذة مشذذروع ثنئةذذة جيةذذة توةيةذذة  ذذ   و   هذذاه ا اثوقة ة مشروع ثنئةة جيةة توةيةة     و   ها 
لإبداء اثرأي واثموةوظات بشأنها، ثذ ث  جننهذا ضر ذة لإبداء اثرأي واثموةوظات بشأنها، ث ث  جننها ضر ة 
ثوتغةةر واثتبد ل، ولا  يو  اثرجوع إثةها كنئةذة جيةذة ثوتغةةر واثتبد ل، ولا  يو  اثرجوع إثةها كنئةة جيةة 
توةيةة إلا ب د اضتمادها توةيةة إلا ب د اضتمادها من اثهةئة.من اثهةئة. This document is  a draft Gulf Technical 
Regulation circulated for comments. It 
is, therefore, subject to alteration and 
modification and may not be referred to 
as a Gulf Technical Regulation until 
approved by GSO.  
 
 
 
 
 
 
 
 GSO  STANDARD  GSO 814 :2022  
 
2 Foreword  
 
 
GCC Standar dization Organization (GSO) is a regional organization which 
consists of the national standardization bodies of GCC member states. One of 
GSO main functions is to issue gulf standards and technical regulations through 
specialized technical committees.  
 
 
GSO Ministerial Committee in its meeting number (…..) held on …./…../…..H, 
which corresponds to …../…./….., has approved the update of the translation of 
Gulf Technical Regulation GSO 814: titled "  Prepared Meat —Sausage " in 
English language which was studi ed through the technical program of GSO 
Technical Committee for Food and Agricultural Products (…..) in …….. 
schedule . (Arabic) text is considered the official text in case of any conflicts 
between the two. This document will cancel and replace the Gulf T echnical  
Regulation GSO 1328:2016  
 GSO  STANDARD  GSO 814 :2022  
 
3 1-            Scope and Field of Application  
This standard is concerned with cooked and uncooked, chilled,  and frozen 
sausages and does not include dried, canned and poultry meat sausages.  
 
2-  Complementary References  
2.1   GSO 9 “Labelling of Prepackaged Foods”.  
2.2  GSO 592 “Methods of Sampling for Meat and Meat Products”.  
2.3 GSO 1882 “Methods for Physical and Chemical Analysis of Meat and 
Meat Products”.  
2.4  GSO 986 “Frozen Chicken”.  
2.5 GSO 20 “Methods for the Determi nation of contaminating Metallic 
Elements in Foodstuffs”.  
2.6 GSO 21 “Hygienic Regulation for Food manufacturers and their 
employees”.  
2.7  GSO 22 “Methods that test the color additives which used in the 
foodstuff s”. 
2.8  GSO ISO 1443 “Meat and Meat Produc ts – Determination of Total Fat 
Content”.  
2.9   GSO ISO 5553 “Meat and Meat products – Detection of Polyphosphate”  
2.10  GSO ISO 937 “Meat and Meat Products - Determination of Nitrogen 
Content (Reference Method)”.  
2.11  GSO 88 “Meat and Meat Products - Determination of Chloride Content 
(Reference Method)”.  
2.12  GSO CAC MRL 2 “Maximum Residue Limits (MRLs) and Risk 
Management Recommendations (RMRs) for Residues of Veterinary 
Drugs in Food”.  
2.13  GSO 91 “Meat and Meat Products – Determination of Moisture Co ntent 
(Reference Method)”  
2.14  GSO ISO 2918 “Meat and Meat Products - Determination of Nitrite 
Content (Reference Method)”.  
2.15  GSO 322 “Chilled Chicken”.  
2.16 GSO 323 General Requirements for Transportation and Storage of Chilled 
and Frozen Foods.  
2.17  GSO 993 “Animal Slaughtering Requirements According to Islamic 
Rules”.  
2.18  GSO 149 “Unbottled Drinking Water”.  
2.19  GSO 384 “Edible Ice”.  
2.20  GSO 795 “Methods of Antioxidant Tests which Permitted for Use in 
Foodstuff ”. 
2.21  GSO 1389 “Chilled and Fr ozen Domesticated Birds and Rabbits”.  
2.22  GSO 707 “Flavourings Permitted for Use in Foodstuff”  GSO  STANDARD  GSO 814 :2022  
 
4 2.23 GSO 1016 “Microbiological limits of commodities and Foodstuff s”. 
2.24 GSO 382 “ Maximum Limits of Pesticide Residues in Agricultural and 
Food Products ”. 
2.25 GSO 150 -1 “Expiration Dates for Food Products - Part 1: Mandatory 
Expiration Dates”.  
2.26 GSO 193 “Contaminants and Toxins in Food and Feed”.  
2.27 GSO 839 “Food Packages - Part 1: General Requirements”.  
2.28 GSO 2276 “Detection of Lard in Food”.  
2.29 GSO 1694 “General Principles of Food Hygiene”.  
2.30  GSO  1863 “Food Packages - Part 2: Plastic Packages – General 
Requirements”.  
2.31  GSO 2481 “Maximum Residues Limits (MRLs) Of Veterinary Drugs in 
Food”.  
2.32  GSO 2500 “Additives Permitted for Use in Foods tuffs”. 
2.33  GSO 150 -2 “Expiration Dates for Food Products  - Part 2: Voluntary 
Expiration Dates”.  
2.34  GSO 2233 “Requirements of Nutritional Labeling”.  
2.35 GSO OIML R87 “Quantity of Product in Prepackages”.  
2.36 GSO 2055 -1 “HALAL FOOD - Part 1: General Requirements”.  
2.37  GSO 2333 “Requirements for Nutrition and Health Claim in the Foods”.  
2.38  GSO 1816 “Ground Meat”.  
2.39 GSO  2600  “General Requirements for Places of  Packaging  and Re-
packaging  of food”   
 
3-  Definitions  
3.1 Poultry sausage: a product p repared from one or more types of chilled or  
frozen boneless poultry  meat, minced with spices and other permitted 
ingredients, and stuffed in natural or manufactured casings in various 
shapes.   
3.2 It includes the following:  
3.2.1  Chilled  sausage; Sausage that has been refrigerated at 4.4°C or less  
3.2.2  Frozen sausage : Sausage that has been frozen at a temperature of no more  
than -35°C so that the temperature of the thermal center of the product  
reaches -18 ° C in the shortest possible time after entering the freezer.  
3.2.3  Cooked sausage; Sausage may be smoked and treated with heat to an 
appropriate degree and for a sufficient period and then kept cooled or 
frozen . 
3.2.4  Smoked sausage; Sausage cooled, frozen or cooked after being treated in 
one of the way s of smoking for the purpose of adding the color and flavor.  GSO  STANDARD  GSO 814 :2022  
 
5 3.3 Cured meat: Meat resulting from the separation and removal of most of 
the bones and cartilage with the musculoskeletal  tissue of the carcass by 
manual or mechanical methods.  
3.4 Natural casin gs of animal origin: The bowels of slaughtered animals in 
accordance with Islamic law as stated in clause (2/17) are valid for human 
consumption. It does not include the ear, scalp, animal nose, mucous 
membranes, nerves, reproductive organs, udder, bladder , and lung, and 
does not include poultry  
3.5 Artificial casings : Membranes made of safe materials.  Food grade and 
removed before eating . 
3.6 Organs and casings which edible for eating: organs and Viscera which 
extracted from animals that are suitable for h uman consumption  and were 
slaughtered in accordance with Islamic law as stated in clause (2/17) , 
which include:  liver, heart, rumen parts (first stomach, second stomach, 
third stomach, rennet or true stomach), intestines, brain, Tongue, trotters,  
testicles , spleen, head ( except: ear,  nose, mucosa, and scalp), tail, and It 
does not include poultry.  
 
4-  Requirements  
  The following shall be met in sausage  
4.1 Meat which is used in the product must  be driven from poultry 
slaughtered according to the GSO stand ard mentioned in 2.17  
4.2 Meat which is used in processing the product shall follow  the GSO 
standards mentioned in 2.4, 2.15 and 2.26.  
4.3 The product must  be prepared according to the hygienic requirements 
stated in the GSO standard mentioned in 2.6 and 2 .29 
4.4 All ingredients used in the product preparation shall be in compliance 
with their relevant GSO standards.  
4.5 The product must  be free from everything that contradicts the provisions 
of Islamic law and in a manner that does not contradict with the GSO  
standard mentioned in 2.36  
4.6 The product must  be free from foreign materials and any undesirable 
flavor.  
4.7 Allow to add a ny of the internal organs or viscera such liver, heart, rumen 
parts (first stomach, second stomach, third stomach, rennet or tr ue 
stomach), intestines, brain, Tongue, trotters, testicles, spleen, head GSO  STANDARD  GSO 814 :2022  
 
6 (except: ear, nose, mucosa, and scalp), tail, and It does not include 
poultry.  
4.8 The total fat must  not exceed 15% by mass  in the finished poultry 
product, and 30% by mass in the f inished meat product.  
4.9 In the case of prepare product from Frozen poultry , meat ground  process 
have to be  at temperature not exceeding -40 C. 
4.10 The total content of calcium must  not exceed ( based on dry matter ) 1% by 
mass content in the finished prod uct. 
4.11 The ratio of insoluble ash in acid have  not exceed 1.5% by mass in the 
finished poultry product, and 1% by mass in the finished meat product.  
4.12 The weight ratio (weight/weight) of salt in poultry have  not exceed 3% in 
the poultry product, and 2.5% in the meat product.  
4.13 The percentages of polluting elements of the product shall not exceed the 
limits according to the GSO standards mentioned in 2.26.  
4.14 The microbiological limits of the product shall not exceed the limits stated 
in the GSO s tandard mentioned in 2.23.  
4.15 Pesticide residue content must not be more than the limits permitted 
according to the GSO standard mentioned in 2.24.  
4.16 Radiation level content must not be more than limits permitted according 
to the GSO standard mentione d in 2.26.  
4.17 Veterinary medicine  level content must not be more than limits permitted 
according to the GSO standard mentioned in 2.12.  
4.18 The product must be free of artificial colors according to the GSO 
standard mentioned in (2 .32). 
4.19 Poultry mus t not be mixed with red  meat s. 
4.20  In sausage, the following basic ingredients must be met:  
4.20.1  Poultry meat must not be less than 70% of the product final weight.  
4.20.2  Spices and herbs are added according to good manufacturing practices, 
and flavor ings are added in a manner that does not contradict with the 
GSO standard mentioned in (2.22 and 2.32).  
4.20.3  Water and ice used in manufacturing must comply to the requirements of 
the GSO standard mentioned in 2.18 and 2.19.  
4.21 One or more optional com ponents may be used, not exceeding 30% of the 
total weight of the final product:  
4.21.1 Filling materials such as: wheat rusk, potato starch, rice starch, ground 
rice, bread, biscuits in corn flour . GSO  STANDARD  GSO 814 :2022  
 
7 4.21.2 Binders such as: screening milk powder, caseinate,  whey powder, egg 
protein, wheat gluten, soy proteins . 
4.21.3 Natural carbohydrate sweeteners such as: sucrose, dextrose, glucose syrup.  
4.21.4  The percentage of additives must not exceed according to the GSO 
standard mentioned in 2.32.  
4.21.5  Natural smok ing solutions to be added according to good production.  
4.21.6  Must not add any materials containing oils or fats from a source other than 
the animal source used in the manufacture.  
4.22 Uncooked sausages “without prejudice to what was mentioned in 4.1” 
must fulfill the following requirements:  
4.22.1  The product should be prepared from one type of meat.  
4.22.2  The total protein content in the poultry product must not be less than 12% 
by mass and in meat not less than 9% by mass.  
4.22.3  The moisture content of the product must not be more than four times the 
protein content ± 3%.  
4.23 Cooked sausages and smoked sausages “without prejudice to what is 
mentioned in 4.1 and 4.2” must fulfill the following requirements:  
4.23.1  The total protein content of the poul try product must not be less than 15% 
by mass and in meat not less than 11% by mass.  
4.23.2  The moisture content of the product must not be more than four times its 
protein content ± 10%.  
4.24 The imported sausage must comply with all requirements in claus e 4, in 
addition to the following:  
4.24.1  It is prohibited to import sausages from any country that has epidemic 
diseases stipulated in the veterinary quarantine in force in the countries of 
the Cooperation Council for the Arab States of the Gulf and Yemen . 
4.24. 2 The imported shipment must be accompanied by an approved health 
certificate according to the regulations and legislation of GCC countries  
4.24.3  The imported consignment must be accompanied by a certificate of origin 
approved according to the regu lations and legislation in force in the 
countries of the Cooperation Council for the Arab States of the Gulf, 
indicating the entity from which the product is imported.  
4.24.4  The imported shipment must be accompanied by an approved halal 
certificate accord ing to the regulations and legislation of GCC countries, in 
accordance with what is stated in items (2. 17, 2.36) GSO  STANDARD  GSO 814 :2022  
 
8 4.25 The quantity of the product in the package must comply to the 
requirements of the GSO standard mentioned in 2.53.  
4.26 Temperature of the processing vicinity shall not exceed 12oC during 
preparation of products.  
4.27 Internal organs or entrails of poultry, such as the liver, heart, and gizzard, 
as well as other organs such as the neck, legs, skin, bones, cartilage and 
intestines should not b e added to poultry sausage.  
 
6-  Sampling  
Samples must  be taken according to the GSO  standard mentioned in 2.2.  
 
7-  Methods of Test  
7.1  Methods of tests:  
7.1.1 Total fat content must  be determined according to the GSO standard 
mentioned in 2.8.  
7.1.2 Total protein content must  be determined according to the GSO standard 
mentioned in 2.10.  
7.1.3 Sodium chloride must  be determined according to the GSO standard 
mentioned in 2.11.  
7.1. 4 Phosphate must  be determined according to the GSO standard mentioned 
in 2.9 
7.1.5 Moisture content must  be determined according to the GSO standard 
mentioned in 2.13.  
7.1.6 Nitrite content must  be determined according to the GSO standard 
mentioned in 2.14.  
7.1.7 Lard must be detected according to the GSO standard mentioned in  2.28 
7.1.8 Microbiological examination must  be carried out according to the GSO 
standard mentioned in 2.22  
7.1.9 Contaminating metallic elements must  be determined according to the 
GSO standard mentioned in item 2.5.  
7.1.10  Detection of limits of radioact ivity levels must  be determined according 
to the GSO standard mentioned in 2.26  
7.1.11  Detection of Veterinary Drug Residue must  be carried out according to the 
GSO standard mentioned in 2.31  GSO  STANDARD  GSO 814 :2022  
 
9 7.1.12  Detection of Pesticide  residue must  be carried according to the GSO 
standard mentioned in 2.24  
7.1.18  Detection of antioxidants must  be determined according to the GSO 
standard mentioned in 2.23.  
7.1.13      Detection of matter industrial colorants must  be carried out according to 
the GSO standard mentioned in 2. 7 
7.1.14  Detection of antioxidants must  be determined according to the GSO 
standard mentioned in 2.20  
7.1.15     Determination of the Physical and chemical examinations must  be 
according to the GSO standard mentioned in 2.3  
7.2          Tests  
All the necess ary tests must be carried out on representative samples taken 
according to clause (5) in this standard to determine their compliance with 
all items of this standard.  
 
8-  Packaging  Transportation and Storage  
8.1  Packaging  
Without prejudice to the provisio ns of the GSO standard mentioned i n 
2.27 and 2.30 the following must  be considered : 
8.1.1 The packaging used in the fill must be Food grade  
8.1.2 Products must  be well packed, identical in shape and free of air pockets.  
8.1.3 The product in each package mu st be the same in shape, size, and weight.  
8.2 Transportation and storage  
Without prejudice to the provisions of the GSO standard mentioned in 
2.16 the following must  be considered during transportation and storing of 
the sausage : 
8.2.1 Transportation must  be carried out by suitable way, not previously used in 
transpiration of poisonous or substances harmful to the health.  
8.2.2 The packaged product must be transported and stored in such a way as to 
ensure its protection against spoilage and mechanical dama ge. 
8.2.3 Chilled sausage (not heat treated) or chilled cooked sausage or cooked 
sausage which filled under air discharge must be stored at -4C or less.  
8.2.4 Store frozen cooked sausage at a temperature not higher than -18°C. 
8.2.5 The shelf life of the p roduct must not be increased in accordance with the 
GSO Standard clause 2.25 and 2.32.  GSO  STANDARD  GSO 814 :2022  
 
10                
9-  Labelling  
Without prejudice to the provisions of the GSO  standards mentioned in 
2.1 and 2.15 the following information must  be declared on the product  
label:  
9.1 Product name and condition (cooked, smoked, refrigerated, froze n) and 
depending on the case.  
9.2 The kind of meat used.  
9.3  Instructions for use, preservation, transportation,  and stor age. 
9.4 In the case of packaging the product in non -edible  manufactured            
membranes as 3.4 defined in clause 3.4, this must be noted appropriately.  
9.5 The shelf life  as stated in the GSO standard specifications mentioned in  
clause 2 .2 and 2 .33. 
9.6 Nutritional data as contained in the standard mentioned in clause 2 .34. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO  STANDARD  GSO 814 :2022  
 
11 Technical Terms  
 
أغوفة طبة ةة ................................................................ ...................  Natural casings 
أغوفة مصي ة ................................................................ .................Artificial casings 
شظا ا ضظام ................................................................ ............................  Bone chips 
جةوب هوائةة ................................................................ .....................  Air pockets  
أمنح الإنضاج................................ ........................................................  Curing salts 
مواد رابطة ................................................................ ...................................  Binders 
مواد ماثئة ................................................................ .......................................  Fillers 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO  STANDARD  GSO 814 :2022  
 
12 References:  
 
- Syrian Standard Specification 2721: Meat - Uncanned Sausages.  
- Jordanian Standard Specification 816: Meat and its products - Sausage products.  
- Indian Standard 13400: Poultry sausages  - Specification.  
- New Zealand Standard Handbook 2.2.1: Meat and Meat Products.