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/FDS/   GSO  1818 : 2022       
 
 
 
لحم المرتديلا (اللانشون   
Martadella (Luncheon) meat  
 
 
 
 
 
 
ICS: 67.120 
 
هذه الوثيقة مشروعللائحة 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 F FDS 1818  / 2022   المواصفة القياسية الخليجية  
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 Foreword  
 
 
GCC Standardiza tion 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 M inisterial Committee in its meeting number (…..) held on …./…../…..H, 
which corresponds to …../…./….., has approved the update of the translation of 
Gulf Technical Regulation GSO 1818:…. titled "Martadella (Luncheon) meat" 
in English language which was stu died 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 1818:2021 . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO F FDS 1818  / 2022   المواصفة القياسية الخليجية  
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 Martadella (L uncheon) meat  
 
1- Scope:  
This Gulf standard is concerned with mortadella meat (luncheon) 
prepared from red meat or poultry meat or from a mixture of both and 
packed in any suitable packin g material.  
 
 
2- Complementary references:  
2.1 GSO 9 “ Labeling of prepackaged food stuffs. ” 
2.2 GSO 21 “ Hygienic regulations for food plants and their personnel. ” 
2.3 GSO 193  “General Standard for contaminants & toxins in food. ” 
2.4 GSO 323  “General requireme nts for transportation and storage of 
chilled  and frozen foods. ” 
2.5 GSO 839  “Food Packages  – Part 1: General Requirements. ’ 
2.6 GSO 1694 “ General Principles of Food Hygien e” 
2.7 GSO 1863  “Food packages - Part 2: Plastic package – General    
requirements. ” 
2.8 GSO 2233 “ Requirements of nutritional labeling. ” 
2.9 GSO 2276 “ Detection of lard in food. ” 
2.10 GSO 996 “ Fresh, chilled and frozen livestock meat .” 
2.11 GSO 707 “ Flavouring permitted for use in foodstuffs. ” 
2.12 GSO 2333 “ Requirements for nutrition and health claim in the food. ” 
2.13 GSO 1016 “ Microbiological Criteria for Foodstuffs. ” 
2.14 GSO 2841 “ Maximum Residues Limits (Mrls) of Veterinary Drugs in 
Food. ” 
2.15 GSO 2055 -1 “Halal Food - Part 1: General Requ irements. ” 
2.16 GSO 168 “ Requirement of storage facilities for dry and canned 
foodstuffs. ” 
2.17 GSO 322 “Chilled chicken”  
2.18 GSO 986 “ frozen chicken ” 
2.19 GSO 993 “ Animal Slaughtering Requirements According to Islamic 
Rules.”  
2.20 GSO 2500 “ Additives Per mitted for Use in Food Stuffs. ” 
2.21 GSO 1791 “ Three -piece steel round cans used for canning food stuffs .” 
2.22 GSO 1882 “Methods for Physical and Chemical Analysis of Meat and 
Meat”  GSO F FDS 1818  / 2022   المواصفة القياسية الخليجية  
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 2.23 GSO 969 “Stores for frozen and chilled foodstuf f-PART 2: General 
requirements. ” 
2.24 GSO 150 -2 “Expiration Dates for Food Products – Part 2: Voluntary 
Expiration Dates. ” 
2.25          GSO 2483 “Trans fat ” 
 
 
3- Definitions:  
3.1 Martadella meat (L uncheon):  
The product prepared from animal meat ( meat or poultry meat ) or a   
comb ination of these after being cured and exposed to heat treatment ( to 
a temperature  sufficient to ensure the product s stability, safety and 
remains wholesome under the conditions of storage, transport and sale ), 
and which may have been smoked.  
3.2 Meat:  
The edible part from any mammal slaughtered in an abattoir (including  
edible offal) from any permissible animals  or parts  allowed to eat its 
meat according to Islamic rules.  
3.3 Edible offal:  
Organs and guts extracted from carcasses suitable for human 
consum ption that have been slaughtered according to the provisions of 
Islamic law, and which were examined before and after slaughter, 
except for the ears, scalp, nose, two snouts (including lips and nose), 
mucous membrane, muscle tendons, reproductive system (e xcept for 
testicles), lungs, udder and intestines bladder, edible organs also include 
poultry skin.  
3.4 Poultry meat:  
The edible  part of any domesticated birds  (including chickens, turkeys, 
ducks, geese, guinea -fowls or pigeons ) slaughtered in an approved 
abattoir  according to Islamic rules.  
3.5 Package:  
Any suitable material used to package the product either partially or 
completely which may be compose d of several layers or several types of 
materials when presented to consumer.  
 
 
4- Essential Composition and  Quality Factors : 
4.1 Essential Ingredients  
- Red meat or poultry meat or a mixture of both except (organs and offal ). 
- Water.  GSO F FDS 1818  / 2022   المواصفة القياسية الخليجية  
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 -  Salting components consisting of table salt.  
4.2 Optional Ingredients  
             Permitted edible offal and its fat;  
- Carbohydrate a nd protein binders such as: flour or starch prepared from  
grain, or potato or sweet potato, bread, biscuit or bakery  
product, milk powder skim milk powder, butter milk powder, caseinate, 
whey powder, egg protein, vegetable protein products;  
- Sucrose, inver t sugar, dextrose (gluc ose), lactose, maltose, glucose  
 syrup (including corn syrup);  
-  Flavorings according to what is mentioned in item (2.11).  
-  Hydrolyzed proteins that are soluble in water.  
-  Nuts or vegetables, spices and condiments.  
 
5- Requirement  
 The follo wing requirements shall be met:  
5.1 Shall be prepared according to hygiene requirements mentioned  in Gulf 
standards in items (2.2, 2.6 ) 
 
5.2 Product shall be completely free from any component which is not 
allowed according to Islamic rules and G ulf standard mentioned in item 
(2.15 ). 
5.3 Meat and poultry  meat  shall be from animals and poultry slaughtered in 
licensed abattoirs and shall comply with the requirem ents in Gulf 
Standard  mentioned  in item (2.19). 
 
5.4 Meat and poultry meat from which the  product is prepared, shall meet 
requirements mentioned  in Gulf standards in item (2.10, 2.17,2.18 ). 
5.5 Meat and poultry meat from which the product is prepared sha ll be fit for 
human consumption , free from objectionable odours and flavours , free 
from bruises and free from fugal or bacterial growth.  
5.6  Meat and poultry meat from which the product is prepared, shall not be 
imported from places with epidemics, radiation and areas that authorities 
have banned imports from.  
5.7 Meat shall be distributed unif ormly and shall be sliceable.  
5.8 Product shall be clean and substantially free from staining, contamination, 
gelatinous pockets and air pockets.  
 
5.9 Meat and fat composition shall be according to Table 1:  GSO F FDS 1818  / 2022   المواصفة القياسية الخليجية  
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Table 1 – Percentage of meat and fat in product  
 
Product without binder 
and edible offal  Product with 
binder   
90% 80%1 Minimum ingoing meat content  
30% 35% Maximum fat content  
Note1: The content of meat includes types of meat conforming to what 
is mentioned in item (5/2) and (5/3), edible offal and  poultry meat.  
 
5.10 Flavouring can be added in accordance to Gulf standard  mentioned in  
item (2.11 ). 
5.12 Trans fats must not exceed the maximum limits mentioned in the Gulf 
standard mentioned in item (2/25).  
5.13 The limits of heavy metals in the produc t must not exceed the maximum 
permissible limits according to the Gulf S tandard mentioned in item (2/3).  
5.14 Food additives can be added accordi ng to GSO Standard mentioned in 
item (2.20) . 
5.15 Veterinary drugs residues shall not exceed the limits permitt ed according 
to GSO St andard mentioned in item (2.14)  
5.16 Microbiological limits shall not exceed the limits permitted according to 
GSO Standard mentioned in item (2.13).  
5.17         Temperature of the processing vicinity shall not exceed 12oC during 
preparation of products.  
5.18 The imported shipment must be accompanied by an approved halal 
certificate according to the regulations and legislation of GCC countries, 
in accordance with what is stated in items ( 2.15, 2.19 ) 
5.19 The imported shipment must be accompanied by an approved he alth 
certificate according to the regulations and legislation of GCC countries  
 
6- Packaging  
Without prejudice to provisions of GSO  Standard mentioned in item 
(2.5), (2.7) and (2.21 ), following shall be met when packing product:  
 
6.1 The type of packaging of product shall be sufficient to ensure that the 
product presents no public health hazard, no signs of spoilage and 
remains wholesome under conditions of storage, transport and sale.  GSO F FDS 1818  / 2022   المواصفة القياسية الخليجية  
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 6.2 Product to be packed in way s that prevent s any contamination.  
    
7- Transport and storage  
7.1 Product shall be transported and stored according to Gulf standards 
mentioned in ite ms (2.4, 2.16, 2.23 ) taking in to consideration the type of 
product and the type of packaging when deciding transport and storage  
conditions  either as chilled food products or as  shelf stable  foods to be 
stored at suitable temperatures.  
7.2  Products that cannot be preserved for a long time and that are packed in 
containers that are not sold directly to the consumer or are n ot intended 
for direct consumption, appropriate instructions shall be placed 
regarding their preservation and distribution  
 
 
8- Labelling  
Without prejudice to the provisions of the GSO Standa rds mentioned in 
items (2.1, 2.8, 2.12 ), following shall be declare d in product label:  
8.1 Product name ( Martadella  Meat  "Luncheon "). 
8.2  Source of meat (Beef, Chicken, etc.)  presence of binders and of edible 
offal.  
8.3  Type of spices / herbs / flavors/ olives when added.  
8.4 The shelf life of the product must be according to what is stated in the 
Gulf standard mentioned in item (2/24).  
8.5 When claims are used about fat content, requirements shall be according 
to Gulf standard mentioned in item (2.16).  
8.6 To mention the amoun t of fat in the product in accordance with the Gulf 
specification mentioned in item (2/8).  
8.7 Nutritional information shall be according to Gulf standard mentioned 
in item (2.8).  
 
 
 
 
 
 
 
 
 
 GSO F FDS 1818  / 2022   المواصفة القياسية الخليجية  
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 Technical Terms 
مرتديلا (لانشون ................................................................ ..........................Mortadella 
جيوب جيلاتينية................................ .....................................................  Gelatin pockets 
المواد الغريبة ................................................................ .................  Extraneous matters 
العفن الظاهري................................ .......................................................  Apparent mold 
فراغات هوائية ................................................................ .............................Air pockets 
الأحشاء الصالحة للأكل ................................................................ .................  Edible offal 
Binders ……..…………………………………………………………...مواد رابطة  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO F FDS 1818  / 2022   المواصفة القياسية الخليجية  
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 References:  
 
Standard for L uncheon Meat Codex Stan 89 -2019 .