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  1816      :2022  
 
 
اللحم المفروم ولحم الدجاج المفروم   
  Ground red meat and ground poultry meat  
 
ICS:  67.1 20 
 
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.  
 Foreword  
 
 
GCC Standardization 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 commi ttees.  
 
 
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 1816: titled "  Ground red meat and ground poultry 
meat  " in En glish 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 
1327:2002 and GSO 1816:2007.  
 
  1-   Scope and Field of Application  
This Gulf Standard is concerned with minced red meat or minced 
chicken, and includes pure minced meat (red meat or minced chicken) 
and minced meat with added soybean products or milk protein products 
and suitable for human consumption.  
 
2-     Complementary Standards  
2.1  GSO 9 “Labeling of prepackaged foodstuffs ”. 
2.2 GSO 20 “Methods of determination of contaminating metallic elements 
in foodstuffs ”.  
2.3  GSO 21 “Hygienic Requlation For Food Plants and Thier Personal ”. 
2.4   GSO 22 “Methods of test for coloring matters used in foodstuffs ”. 
2.5  GSO 88 “Meat And Meat Products -Determination Of Chloride 
Content (Reference Method) ”. 
2.6   GSO 149 “Unbottled drinking water ”. 
2.7   GSO 150 -1 “Expiration Periods of Food Products - Part 1 ”. 
2.8   GSO 150 -2 “Expiration Periods of Food Products - Part 2 ”. 
2.9   GSO 193 “Contaminants And Toxins In Food And Feed”.  
2.10   GSO 322 “Chilled Chickens ”. 
2.11  GSO 323 “General Requirements for Transportation and Storage of 
Chilled and Frozen Foods ”. 
2.12  GSO 382 “Maximum Limits for Pesticide Residues in Agricultural and 
Food Products (Part 1) ”. 
2.13   GSO 592 “Methods of sampling for meat and meat products ”. 
2.14   GSO 593 “Meat and meat products - Physical tests ”. 
2.15  GSO 655 “Methods of Microbiological Examination of Meat, Fish, 
Shell -Fish and Their Products ”. 
2.16  GSO 815 “Code of Hygienic Practice for Preparation, Transportation, 
Handling and Storing of Fresh Meat ”. 2.17  GSO 839 “Food Packages - Part 1: General Requirements ”. 
2.18 GSO 849 “Meat and Meat Products - Determination of Creatinine 
Content ”. 
2.19 GSO 937 “Meat and Meat Products -Determination of Nitrogen 
Content (Reference Method) ”. 
2.20 GSO 969 “Stores for Frozen and Chilled Foodstuff -PART 2: General 
Requirements ”. 
2.21   GSO 986 “Frozen Chickens ”. 
2.22  GSO 993 “Animal Slaughtering Requirements According to Islamic 
Rules ”. 
2.23  GSO 996 “Livestock Meat Chilled and Frozen ”. 
2.24 GSO 998 “Method for Detection of Permissible Radionuclides Limits 
in Food Part 1: Gamma Spectrometry Analysis A – Cs – 134, Cs – 137”. 
2.25  GSO 1016 “Microbiological Criteria for Foodstuffs ”. 
2.26 GSO 1442 “Meat and Meat Products – Determination of Moisture 
Content (Reference Method) ”. 
2.27 GSO ISO 1443  “Meat and Meat Products - Determination of Total Fat 
Content ”. 
2.28 GSO 1863 “Food Packages - Part 2: Plastic Package – General 
Requirements ”. 
2.29 GSO 1882 “Methods for Physical and Chemical Analysis of Meat and 
Meat Products ”. 
2.30  GSO 2055 -1 “HALAL FOOD - Part 1: General Requirements ”. 
2.31  GSO  2276 “Detection of Lard in Food ”. 
2.32 GSO 2294 “Meat and Meat Products - Determination of Total 
Phosphorus Content (Reference Method) ”. 
2.33 GSO 2 481 “Maximum Resi dues Limits (Mrls) Of Veterinary Drugs in 
Food ”. 
2.34  GSO 2500 “Additives Permitted for Use in Food Stuffs ”. 2.35 GSO 2917 “Meat and Meat Products – Measurement Of PH - Reference 
Method ”. ٌ 
2.36 GSO 2918 “Meat And Meat Products - Determination Of Nitrite 
Content (Reference Method) ”. 
2.37 GSO 3091 “Meat And Meat Products - Determination Of Nitrate 
Content (Reference Method) ”. 
2.38 GSO 3496 “Meat And Meat Products –Determination Of 
Hydroxyproline Content ”. 
2.39 GSO 4133 “Meat And Meat Products Determination Of Glucono - 
Delta -Lactone Content (Reference Method) ”. 
2.40 GSO 4134 “Meat And Meat Products – Determination Of L -(+)- 
Glutamic Acid Content – Reference Method ”. 
2.41  GSO 5553 “Meat And Meat products – Detection Of polyphosphates ”. 
2.42 GSO 5554 “Meat Products – Determination of Starch Content 
(Reference Method) ”. 
 
3-   Definitions  
3.1   Ground meat:  
A product prepared from grounding a meat of beef, buffalo, mutton, 
goat or camel fresh, frozen Meat after removing frozen state, with or 
without adding one or more of materials mentioned In item (5.2.13) and 
may be preserved by chilling or freezing.  
3.2  Minced chicken meat:  
A product prepared by mincing chilled or frozen chicken meat with 
added or not added one or more of the substances mentioned in item 
No. (5.2.13 ) and may be preserved by refrigeration or freezing.  
3.3   Pure ground meat  
Ground meat (item 3.1 or 3.2) without adding any additives, and 
preserved with chilling or freezing and complies with the specific 
requirements mentioned in this standard.  3.4   Ground meat with soya bean protein  
Produce from mixing ground meat (item 3.1 or 3.2) with soya bean 
protein.  
3.5   Chilled minced meat  
Minced meat (3.1) or (3.2) has been cooled at a temperature of -0.5°C 
to +1°C.  
3.6   Frozen Minced Meat:  
Minced meat (3.1) or (3.2) that has been frozen at a temperature not 
exceeding -30 °C.  
3.7   Edible parts and viscera  
The liver from which gall bladder has been removed, the heart from 
which the pericardial sac has been removed, the gizzard from which the 
lining  membrane has been removed, neck and feet after complete 
cleaning.  
 
4-   Classification  
Minced meat mentioned in item (1.3) is classified according to its total 
fat content as follows:  
4.1   Lean minced meat: fat content of not more than 5% by weight.  
4.2  Low Fat Minced Meat: Its total fat content does not exceed 13% by 
weight for beef minced meat and not more than 16% for sheep ground 
meat.  
4.3  Minced meat of medium fat: its total fat content does not exceed 23% 
by weight.  
4.4  High -fat ground beef: The total fat content of which is not more than 
30% by weight.  
 
5-   Requirements  
The following shall be met in the product:  
5.1 General requirements:  5.1.1   Beef, buffalo, mutton and goat fresh, chilled or frozen meat used in the 
production shall be comply with Gulf Standard stated in item (2.23), 
and the camel fresh, chilled and frozen meat used in the production shall 
be complying with Gulf Standard stated in items (2.10, 2.21), and the 
product shall be process from animals not s truck with infectious 
diseases for human or breeding places with diseases harmful to human 
health.  
5.1.2   Using meat shall produce from animals slaughtered according to 
Islamic rules mentioned in Gulf standard stated in item (2. 22).  
5.1.3  Using fresh, chilled or frozen meat in the production shall be free from 
any signs indicate For spoilage, damage or off odor, its preparation and 
transportation shall comply with what Is mentioned in Gulf standard 
stated in item (2. 16).  
5.1.4  The production shall be c arried out according to hygienic regulations 
mentioned in Gulf standard stated in item (2.3).  
5.1.5  Raw materials used in the production shall comply with the Gulf 
standards specific to each.  
5.1.6   It is prohibit to using in the production any mucus tis sues, argental 
system organs, any part From head, bladder, entrails, bone powder, 
bones, spinal cord, blood or its derivatives or Any other parts not used 
normally as human food.  
5.1.7   It is not allow to mixing one type of meat with any other types of me at 
permitted according to item (5.1.1).  
5.1.8  Fat granules shall be homogenously distributed in the product, provided 
that the percentage of fat in the final product shall not exceed 15% 
(m/m) item ( 3.2) and that the percentage of fat in the final product does 
not exceed 15% in minced chicken meat, item (3.2).  
5.1.9  It is allow adding preferable or good slaughters fat from the same using 
meat to modify Fat content in the desired product, provided that not 
transgress the contents mentioned Limits in the item  (5.1.8).  
5.1.10  Temperature of the processing vicinity shall not exceed 12oC during 
preparation of products.  5.1.11  The product shall be cooled and frozen according to what is stipulated 
in the Gulf Standard mentioned in item (2.20).  
5.1.12  The water used  in the processing operations shall comply with what is 
stated in item (2.6)  
5.1.13  The imported shipment must be accompanied by an approved halal 
certificate according to the regulations and legislation of GCC 
countries, in accordance wit h what is stated in items (2.22, 2.30 ) 
5.1.14  The imported shipment must be accompanied by an approved health 
certificate according to the regulations and legislation of GCC 
countries  
  
5.2   Technical requirements:  
5.2.1  The product shall be completely free from pork prod ucts and their 
derivatives according to what is stated in the Gulf standard mentioned 
in item (2.30)  
5.2.2  The product shall be free from coloring and preservatives matters, 
according to what mentioned in item (2.34).  
5.2.3  The residues of veterinary drugs  in the product shall not exceed the 
maximum limits allowed in the Gulf Standard mentioned in item (2.33).  
5.2.4  the product shall be free from vegetable starch or vegetable fibers and 
any non -animal Protein, except which added to it soya bean products.  
5.2.5 Temperature of chilled meat during preparation and grounding shall not 
exceed 10ºC, Provided that the time of preparation and grounding not 
exceed 4 hours, then quick frozen to the suitable temperature according 
to the state of the product (chilled -frozen).  
5.2.6   Volatile nitrogen compounds in the final products shall not exceed than  
20mg/100g  accordance with what is stated in the Gulf Standard 
Specification in item (3.1)  
5.2.7  Pesticide residues content in the product shall not exceed the maximum 
permissible Limits in Gulf Standard in item (2.12).  5.2.8  Limits of radioactivity levels in the product shall not exceed than 
maximum permissible Level in Gulf Standard stated in item (2.9, 2.24).  
5.2.9  Microbiological level of the product shall not exceed th an maximum 
levels mentioned in Gulf Standard stated in item (2.25).  
5.2.10  Contaminating metallic elements content in the product shall not 
exceed than what Mentioned in item (2.9).  
5.2.11  In case of preparing chilled or frozen minced chicken meat from chi lled 
chicken meat, it shall be processed within a period not exceeding three 
days as of the slaughtering date.  
5.2.12   In the case of preparation frozen ground meat from frozen meat, the 
following shall Be observed:  
5.2.1 2.1  The frozen meat shall be thawi ng to the degree suitable for grounding 
process according to the technical method.  
5.2.1 2.2  Grounding process shall be carried out at temperature not exceed than 
(-4) ºC.  
5.2.1 2.3  Freezing process for ground meat shall be carried out immediately  
during 60 min  and quick as possible with quick frozen process ( 30-40) 
º C. 
5.2.13  The following requirements shall be met in pure ground meat and in 
ground meat with soya bean protein:  
 Requirements  Pure ground 
meat  Ground meat  Ground meat with 
soya bean protein  
5.2.13.1  
Additives   
Free from 
additives  
 The additives used in the product shall be in 
accordance with what is stated in the Gulf 
Standard Specification in item (2.34)  
 
5.2.13.2  Moisture content  Not exceed 
65% Not exceed 65%  
5.2.13.3  Content of soya 
bean protein or 
milk protein 
products   
Free  
Free Not exceed than 30% 
from total protein of 
the final product.  5.2.14   In case of imported frozen minced meat, items (5.1), (5.2) shall apply 
in addition to the following:  
5.2.14.1   It is forbidden to import minced meat from any country where there 
are epidemic diseases as defined in the quarantine rules of the GSMO 
except after obtaining an advance agreement from the concerned 
authorities.  
 
6-  Sampling  
 Samples shall be taken according to Gulf Standard stated in item (2.13).  
 
7-  Examination and testing methods  
The product is inspected and tested according to the Gulf standard 
specifications mentioned in the following items: (2.2), (2.4), (2.5), 
(2.14), (2.15), (2.18), (2.19), (2.24), (2.26), (2.27), (2.29), (2.31), 
(2.32), (2.35), (2.36), (2.37), (2.38), (2.39), (2.40), (2.41).  
 
8-  Packaging, transportation and storage  
Without prejudice to the provisions of the Gulf Standard mentioned in 
(2.11), (2.16), the following shall be observed : 
8.1.1  The containers or packaging materials used shall be of food grade 
materials, clean and made of a suitable material that does not affect the 
safety and quality of the product and does not cause pollution under 
normal conditions of transportation, handling and storage, and in 
conformity with what is stipulated in the Gulf specification mentioned 
in item (2.17).  
8.1.2  The product shall be well packaged and the containers shall be tightly 
closed, homogeneously shaped and free from air pockets.  
8.1.3  That the packages of the final product in the boxes that contain it are 
the same in shape, size, weight and type of product.  
8.2  Transportation and storage  
Without prejudice to what is stated in the GSO standard mentioned in 
(2.11),(2.16) the following shall be observed:  8.2.1  The inside temperature of chilled minced chicken meat shall not exceed 
-0.5 to -1 °C.  
8.2.2  The inside temperature of frozen minced chicken meat shall not exceed 
-18 °C.  
8.2.3  Expiration period of the frozen product prepared from frozen chicken 
meat shall not exceed the remaining expiration period of the frozen 
chicken meat starting from the date of slaughter.  
 
9-  Labelling  
Without prejudice to what is stated in the GSO standards mentioned in 
(2.1, 2.7 and 2.8) the following information shall be declared on the 
packages label:  
9.1 Product name: Pure minced meat or minced meat if food additives are 
added, or minced meat with soy protein added if soy protein is added.  
9.2  Type of meat used and percentage of fat content.  
9.3  Country of Origin  
9.4  Instructions for temperature storage and transportation.  
9.5  Percentage of soybean proteins in ground beef and chicken meat with 
soy protein added.  
9.6  The validity period shall be according to what is specified in the two 
standards mentioned in clauses (2.7) and (2.8).  
9.7  Product condition (chilled - frozen).  
 
 
 
 
 
 
 References  
 
- Defra/FSA Interim advice on the labelling of minced meat under Regulation 
(EU) 1169/2011 September 2014.  
- Food Standards and Labeling Policy Book (USDA)  August 2005