هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO) 
 
 
مشروع مواصفةنهائي 
Final Draft of Standard FDS 
 
 
TC05اعداد اللجنة الخليجية رقم 
 
Prepared by GSO Technical Committee No. TC05 
 
 
 
 
 
GSO 05/DS / GSO.  1293  :2022  
اللحوم المجهزة  – لحوم البقر والكورنيد المعلبة 
 Prepared meats - Canned Beef And Corned Beef  
 
 
 
 
 
 
 
 
 
ICS:  67.120.00 
 
هذه الوثيقة مشروع للائحة فنية خليجية تم توزيعها 
لإبداء الرأي والملحوظات بشأنها، لذلك فإنها عرضة 
للتغيير والتبديل، ولا يجوز الرجوع إليها كلائحة فنية 
خليجية إلا بعد اعتمادها من الهيئة. 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  1293  :2022 مواصفة قياسية خليجية                                      
 
 1  
Foreword 
 
 
GCC Standardization Organization (GSO) is a regional organization which 
consists of t he national standardization bodies of GCC member states. One of 
GSO main functions is to issue gulf standards and technical regulations through 
specialized te chnical 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 1293…. titled "  Prepared meats - Canned 
Beef And C orned Beef  " in English language which was studied 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 Technical Regulation GSO 1293:2002  
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO  1293  :2022 مواصفة قياسية خليجية                                      
 
 2 Prepared Meats - Canned beef and corned beef  
 
1. Scope And Field of Application  
This GSO standard is concerned with canned beef and mutton meat  
intended for hu man consumption, packed in hermetically sealed 
containers.  
 
 
2. Complementary Refferences  
2.1 GSO 9  “Labeling of Prepackaged foods”.  
2.2  GSO 592  “Methods of sampling meat and meat products”.  
2.3    GSO 996 “Fresh, chilled and frozen livestock meat”.  
 
2.4   GSO 1794  “ Two-piece round tin cans used for food packing”.  
 
2.5   GSO 655  “Methods of microbiological examination for meat, fish, 
shellfish”.  
2.6  GSO 20  “Methods for the determination of contaminating metallic 
elements in foodstuffs”.  
2.7   GSO 21  “Hyg ienic regulations for food plants and their personnel”.  
2.8  GSO 22 “Methods of test for coloring matter used in food stuffs”.  
2.9 GSO ISO 1443 “Meat and meat products - Determination of total fat 
content”.  
2.10 GSO ISO 937 “Meat and meat products - Determin ation of nitrogen 
content (Referenced method)”.  
2.11 GSO 88 “Meat and meat products - Determination of chloride content 
(Referenced method)”.  
2.12 GSO 91  “Meat and meat products - Determination of moisture 
content”.  GSO  1293  :2022 مواصفة قياسية خليجية                                      
 
 3 2.13    GSO ISO 2918  “Meat and Meat Produc ts - Determination of nitrate 
content (Reference method)”.  
2.14    GSO 590 “Microbiological methods of food examination Part III: 
Commercial sterility test for canned foods”.  
2.15  GSO 993 “Animal slaughtering requirements according to Islamic 
law”.  
2.16    GSO 2500 “Additives allowed for use in food products”.  
2.17    GSO 150 -1 “Shelf life of food products - Part 1: Mandatory shelf  
2.18 GSO 839  “Food stuffs container - Part I: General requirements”.  
2.19 GSO 1016  “Microbiological Criteria for Foodstuffs ”. 
2.20 GSO 998  “Methods for detection of permissible radionuclides limits 
in food Part 1: Gama spectrometry analysis: A -Cs 134, C s 137”.  
2.21         GSO 2276 “Detecting pork fat in foods”.  
2.22    GSO 193 “Contaminants and toxins in food and animals feed” . 
2.23    GS0 150 -2 “Shelf life for Food Products - Part Two: Optional shelf   
life”  
2.24    GSO 1882 “Physical and chemical methods for testing meat and meat 
products”.  
2.25 GSO 2600 “General requirements for areas  of packing and repacking 
of various foo dstuffs”  
2.26    GSO 2231    “General requirements for food contact materials 
standards”.  
2.27 GSO 2055 -1 “Halal food – part 1: General requirements for halal 
food”  
 
3.       Defintions  
3.1. Beef or mutton  corned  
Boneless minced meat (heat -treated)  resulte d from slaughter  of cows 
or mutton s, organs and guts suitable for human consumption (from 
cows or muttons ) excluding ears, scalp, nose, snouts (including lips 
and nose), mucous membrane, muscle tendons, reproductive system, 
lungs , udder ,  intestines and bl adder. The product is considred ground 
beef and which was previously cooked with the addition of raw meat GSO  1293  :2022 مواصفة قياسية خليجية                                      
 
 4 not exceeding 5%. In both cases, the meat should be ground ed before 
or after packing in the container and packed in tightly sealed 
containers and heat  treated to prevent spoilage and contamination in 
accordance with the GSO standard  item (4 .2). 
3.2 Salted meat  
It is the meat of a boneless beef that has been cut into coarse pieces 
and salted , which has previously been cooked or may be a mixture of 
cooked  and uncooked meat 95% and 5%, respectively. In addition, it  
has been packed in impermeable containers that are tightly closed as 
well as s ubjected to heat treatment sufficient to eliminate all harmful 
microorganisms and to ensure that the product is prese rved under 
normal storage conditions. The meat may include heart meat, head 
meat, and tail meat, but it does not include any type of animal guts.  
3.3 Additional definitions  
 -  Sealed container:  fully enclosed, watertight container made of any 
material sui table for the product covered by the GSO standard.  
 - Edible guts of slaughtered animal:  Organs and guts extracted from 
slaughtered animal suitable for human consumption and which have 
been slaughtered according to the provisions of Islamic law, except 
for the ears, scalp, nose, snouts (including lips and nose), mucous 
membrane, muscle tendons, reproductive system (except for testicles), 
lungs, udder, intestines and bladder.  
 
 
4. Requirements  
As the following requirements should be met in canned corned meat : 
4.1 The product must be completely free from pork meat products,lard 
and their derivatives as stated in the GSO standard item (2.2 7)  
4.2          The product must be prepared from the meat of healthy animals, which 
were examined by a veterinary inspecto r before and after slaughter to 
ensure that they are unaffected by infectious diseases, and that the 
process of slaughtering was carried out in accordance with the 
requirements set out in GSO standard item (2.15).  
 GSO  1293  :2022 مواصفة قياسية خليجية                                      
 
 5 4.3 The product should be prepared from m eat that retains all its 
distinctive characteristics and is free from rancidity and from 
manifestations of corruption and any other harmful substance and is 
suitable for human consumption.  
4.4 The product must be prepared from ground meat that has been pre -
cooked and may contain a maximum of 5% raw minced meat for 
canned beef and mutton  (corned).  
4.5 In addition to meat, the product must contain the following basic 
ripening substances:  
4.5.1  Salting ingredients shall be according to the GSO standard mention ed 
in item ( 2.16).  
4.6     Without prejudice to what has been mentioned in GSO standard item 
(2.16), the following substances may be added:  
                Sugar, invert sugar, dextrose, lactose, maltose, or glucose syrup.  
4.7  The texture of the product s hould be free of color spots, homogeneous 
and can be cut into slices after cooling.  
4.8  Ascorbic acid and its salts can be added according to GSO standard 
mentioned in item ( 2.16). 
4.9    The total protein content in the final product should not be less t han 
21% by weight.  
4.10   The pressure inside the package should be less than the atmospheric 
pressure at room temperature for canned beef and mutton  (corned).  
4.11 The imported meat used in the canned meat industry should follow the 
requirements for impor ted slaughtered meat mentioned in GSO 
standard item ( 2.3). 
4.12 The canned product should be free of pathogenic microbes and their 
secretions, and that the number of vegetative bacteria spores must  not 
exceed 50 cells/100 grams of meat according to what is  stated in GSO 
standard  item (2 .19). 
4.13 The maximum limits of pollutants and toxins in the product should not 
exceed what is specified in the GSO standard mentioned in item (2 .22) GSO  1293  :2022 مواصفة قياسية خليجية                                      
 
 6 4.14  The moisture content of the canned product should not exceed 58%.  
4.15 The following conditions must be met:  
Classification in terms 
of Canned beef and mutton  
(corned)  Canned salted beef  
The percentage of fatty 
substances  Not exceeding 18%  Not exceeding 30%  
Table Salt  Not exceeding 3.5%  Not exceeding 3%  
 
4.16  The prod uct should be treated with commercial sterilization to a 
degree sufficient to eliminate the bacteria C lostridium  and Salmonella 
to ensure that it does not cause food poisoning.  
4.17   The production is carried out in accordance with the hygienic rules 
and methods of processed meat products.  
4.18 All materials used in production shall conform to the standard 
specifications issued for them.  
4.19 The product should be free from foreign substances, skin, hair and 
hair roots.  
4.20 In the case of adding soybean p rotein, the percentage should not 
exceed 30%.  
4.21 Temperature of the processing vicinity shall not exceed 12oC during 
preparation of products.  
 
4.22 The imported shipment must be accompanied by an approved halal 
certificate according to the regulations an d legislation of GCC 
countries, in accordance with what is stated in items ( 2.15, 2.27) 
4.23 The imported shipment must be accompanied by an approved health 
certificate according to the regulations and legislation of GCC 
countries  
 
5. Packing  GSO  1293  :2022 مواصفة قياسية خليجية                                      
 
 7 Without preju dice to what was stated in the GSO stan dard mentioned 
in items (2.18, 2.21, 2.25, 2.26). The containers used for packing must 
have the following:  
5.1  The inner surface of the container must be coated with a paint suitable   
for packing meat and meat produ cts. 
5.2    To be free from mechanical defects, venting and rust.  
5.3     The inner surface of the container must be free from black spots and     
corrosion.  
5.4     The product must be packed in tightly sealed containers that do not 
allow any contaminatio n and must be clean with proper appearance in 
addition of evidence of internal emptying.  
5.5     The containers should be handled after manufacturing in a way that 
preserves them and prevents any contamination.  
5.6  The end product must be completely clean  and free from stains and 
contamination resulting from interaction with the inner surface of the 
package – homogeneous, uniformly salted and capable of being sliced.  
 
 
6. Sampling and Testing   
6.1  Sampling  
Samples shall be taken according to the GSO stand ard mentioned in 
item (2.2).  
6.2        Methods of testing and examination  
6.2.1    To detect the presence of pork fat in the product in accordance with  
the GSO standard mentioned in item ( 2.21). 
6.2.2    The rest of the tests shall be carried out in acco rdance with the GSO  
standard specifications mentioned in items (2 .2) (2.5) (2.24). 
 
 
 
7. Labelling  
Without prejudice to what is stated in the GSO  standard mentioned in 
item (2.1-2.17– 2.23) , the following information shall be clearly 
declared on the pack age: GSO  1293  :2022 مواصفة قياسية خليجية                                      
 
 8 8.1    The word “corned beef” or “corned mutton” must  be declared on the 
canned product labels.  
8.2           Expiry date and production date.  
8.3    Net weight and drained weight.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO  1293  :2022 مواصفة قياسية خليجية                                      
 
 9 Technical terms 
كورنيد معلب ................................................................ .......................  Canned corned  
ميكروبات ممرضة................................ ........................................  Pathogenic microbes 
إضافات غذائية ................................................................ ....................  Food additives  
عبوة محكمة الغلق ..........................................................  Hrrmetically sealed container  
علامة إنتاج ................................................................ ......................  Lot identification  
فحص قبل وبعد الذبح ..............................  Anti - mortem and post - mortem inspection  
فضلات غذائية للذبيحة ................................................................ .................  Edible offal  
لحم مملح ................................................................ .................................  Corned beef  
لحم مملح معلب ................................................................ .............  Canned corned beef  
مكونات اختيارية ................................................................ ..........  Optional ingredients  
مكونات رئيسية ................................................................ ............  Essential ingredients  
 
 
 
 
 
 
 
 
 
 
 
 GSO  1293  :2022 مواصفة قياسية خليجية                                      
 
 10 References  
 
- CODEX standard #88 “canned corned beef”