هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION ( GSO )  
 
 
 
 
 
 
 
 
 
Final  draft  
 
 
 
GSO / FDS 1818/2013  
 
 
 
  
 
 Martadella ( luncheon) meat  
  
 
 
 
 
 
 
 
 
Prepared by:  
 Gulf technical committee for sector standards of  
Food and ag riculture products  
This document is a draft Gulf standard circulated for comments, it is therefore, subject to 
alteration and modification, and may not be referred as a Gulf standard, until approved by the 
Board of Directors                                                                                                                                   
 
 
 
ICS: 67: 021 
 
  
  
 
 
 
FORWARD  
 
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC membe r States. One of GSO main functions is to issue 
Gulf Standards/ Technical regulations through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No.(5) “Gulf technical committee for 
sector Standards of Foods and Agri cultural products” has prepared the Gulf Standard  for "  
Matadella ( luncheon) meat".   The draft Standard has been prepared by State of Qatar.  
 
 
This Standard has been approved as a Gulf Technical Regulation without any technical 
modifications by GSO Boar d of Directors in its meeting No. (    ), held o n     /    /     H    / G. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
    Gulf  Standard                                                                                        GSO 1818  / 2013    
 
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Martadella ( luncheon) meat  
 
1. Scope and field of application:  
This Gulf Standard is concerned with martadella (luncheon) meat shall be prepared from 
anima l meat or poultry meat, which have been packed in any suitable packing material.  
 
2. Complementary references:  
 
2.1 GSO 9" Labeling of prepackaged food stuffs".  
2.2 GSO 20 " Methods  for the determination of contaminating me tallic elements in food 
stuffs"  
2.3  GSO 21" Hyg ienic regulations for food plants and their personnel" .  
2.4 GSO 85 "Meat and meat products - Determination of total fat content".  
2.5 GSO 91 "Meat and meat products - Determination of moisture content".  
2.6 GSO 150" Expiration periods of food products" .  
2.7 GSO 168" Conditions of storage facilities for dry and packed food stuffs".  
2.8 GSO 322 "Chilled chicken".  
2.9  GSO 323" General requirements for transportation and storage of chilled and frozen 
foods".  
2.10 GSO 655"  Methods of microbiological examination  for meat, fish, shellfish and their 
products " .  
2.11 GSO 832, 833" Maximum limits for pesticide residues in agricultural and food products - 
Parts 1, 2" .  
2.12 GSO 839" Food packages - Part 1: General requirements".  
2.13 GSO 592" Methods of samp ling for me at and meat products  
2.14 GSO 988" Limits of radioactivity levels permitted in food stuffs - Part 1".  
2.15 GSO 993" Animal slaughtering requirements according to Islamic law" .  
2.16 GSO 996" Mutton and goat meat, fresh, chilled and frozen" .  
2.17 GSO 998" M ethods for the detection of permissible radionuclide in food - Part 1: Gamma 
spectrometry analysis: A, Cs 134, Cs 137".  
2.18 GSO 1016"Microbiological criteria for food stuffs - Part 1".  
2.19 GSO/CAC 193: General Standard for contaminants and toxins in food a nd feed".  
2.20 GSO CAC MRL 2" Maximum residue limits for veterinary drugs in food" .  
2.21 Gulf Standards which Organization shall be approved concerned with:  
2.21.1 General Standard for food additives" .  
2.21.2 Detection methods for pig products in foods" . 
2.21.3 GSO 1791" Three piece steel round cans used for canning food stuffs".  
 
3. Definitions:  
3.1 Martadella (luncheon) meat:  
Food product prepared from animal meat (allowed according to Islamic rules) or poultry or a 
combination of these with permissibl e food additives, after cured with heat treatment (shall be 
sufficient to ensure that the product presents safety and fit for human consumption under the  
normal conditions of transportation and storage), and which may have been smoked.  
 
 
    Gulf  Standard                                                                                        GSO 1818  / 2013    
 
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 3.2 Meat:  
The e dible part from any mammal slaughtered ( including edible offal) from any permissible 
animals allowed to eat its meat allowed according to Islamic rules.  
 
3.3 Edible offal:  
Parts from the offal not described as meat, but passed as fit for human consumption  including 
lungs (but not if the animal from which the lungs has been taken has been scalded by 
immersion in hot water) but not including ( ears, skin, scalp, snouts, mucous membrane, 
sinews, genital system, udders, intestines and urinary bladder) includin g poultry skin.  
 
3.4 Poultry meat:  
The edible part of any domesticated birds, which allow eating according Islamic rules, 
slaughtered in an abattoir.  
 
3.5 Package:  
Any suitable material which packed the product in it, manufactured from material not permits  
contamination for the product under normal conditions of handling.  
 
4 . Requirements:  
The following requirements shall be met in martadella (luncheon) meat:  
4.1 The source of the meat which prepared the product from it, shall be from animals which 
permiss ible according to Islamic rules.  
4.2 Slaughtering of the animals shall be varied out according the regulations mentioned in 
Gulf Standard states in Item (2.15).  
4.3 Meat and poultry which prepared the product from it, shall be comply with the 
requirements mentioned in Gulf Standards stated in Items (2.8, 2.16).  
4.4 Animals or meat used in the production shall be from places free from epidemics and 
radiation.  
4.5 Animals or meat used in the production shall not be treated with hormones or antibiotics 
through  feeding or treatment, at least the last month before slaughtering.  
4.6 Animals used in the production shall be examined before and after slaughtering to ensure 
that it's free from infection diseases, stages and secretions.  
4.7 Animals used in the prepared  of the product shall be free from sticks, sticky material and 
fungi or bacterial growth.  
4.8 Offal's unfit for eating mentioned in Item (3.3) shall not use in the preparation of the 
product.  
4.9 Essential ingredients for the product are unsalted meat and curing ingredients (edible salt 
"sodium chloride" and sodium or potassium nitrite).  
4.10 One or more from the optional ingredients can be used:  
4.10.1 Carbohydrates and protein binders such as: starch prepared from cereals, potato, sweet 
potato, bread, bis cuits, bakery products, milk powder, skim milk powder, caseinate , butter 
milk powder, whey powder, egg protein, soya protein and flour, vegetable protein, wheat 
gluten, lupine powder and any other food material fit for human consumption and comply 
with sp ecific Gulf Standards.  
4.10.2 Spices, seasonings and condiments .  
4.10.3 Sucrose, invert sugar, glucose, lactose, maltose and glucose syrup (including corn 
syrup).  
4.11 The production shall be carried out according to the requirements mentioned in Gulf 
Standard stated in Item (2.3).  
4.12 The final product shall be free from pig products and its derivatives.      Gulf  Standard                                                                                        GSO 1818  / 2013    
 
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 4.13 In the case of prepared the product from chilled meat, it should be processing during a 
period not exceed than 10 days from slaughtering date.  
 
4.14  colors and  food additives  used identical to  types  and quantities allowed  in accordance 
with the  Table ( 1) . 
4.15 The product shall be clean with natural odor and taste and free from any unacceptable 
taste.  
 
4.16 The meat shall be uniformly and shall be  capable of being sliced.  
 
4.17 The product shall be free from industrial defects as gelatin and air pockets.  
 
4.18 The product shall be free from hormones.  
 
4.19 The fat content shall not exceed than 25% by weight from the product with binder, and 
then 30% by weight from the product without binder and edible offal (may include heart and 
tongue).  
 
4.20 The meat content shall not less than 80% by weight from the product with binder, and 
then 90% by weight from the product without binder and edible offal (may  include heart and 
tongue).  
 
4.21 Without prejudice to what mentioned in Gulf Standard stated in Item ( 2.19) the tin 
content shall not exceed than 200 mg/kg for products in tin plate containers, and 50 mg/kg for 
products in other containers.  
 
4.22 The pes ticide residues in the product shall not exceed to what mentioned in Gulf 
Standard stated in Item (2.11).  
 
4.23 The hormones and antibiotic content in the product shall not exceed to what mentioned 
in GSO  in Item (2.20).  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
    Gulf  Standard                                                                                        GSO 1818  / 2013    
 
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4.24 Declared food additives in the following table may be use:  
 
Table -1- 
 
Food additive  Maximum limit  
Preservatives  
Nitrite, potassium and/ or sodium salts  200 mg/kg expressed as sodium nitrite  
Nitrite, potassium and/ or sodium salts  125 mg/kg expressed as sodium n itrite 
calculated on the total net content of the 
final products  
Potassium chloride  Limited by GMP  
Antioxidants  
Ascorbic acid and its sodium salts  500 mg/kg expressed as ascorbic acid 
singly or in combination  
 Iso-scorbic acid and its sodium salts  500 mg/kg expressed as ascorbic acid 
singly or in combination  
Flavors:  
Natural flavoring substances and nature - 
identical flavoring substances  Limited by GMP  
Flavor enhancers:  
5- Guanylate, disodium  Limited by GMP  
5- Inosinate, disodium  Limited by GMP  
Monosodium glutamate  Limited by GMP  
Acidity regulators:  
Glucono - delta -lactone  3000mg/kg  
Sodium citrate  Limited by GMP  
Water retention agents:  
Phosphate ( naturally present plus added)  8000 mg/kg expressed as P 2O5 
Added phosphate (mono -di-and 
poly)sodi um and potassium salts  
 3000 mg/kg expressed as P 2O5  
Singly or in combination  
Colors:  
 
 
Erythrosine to replace ;loss of color (for 
the 
 product with binder only)    
  
15 mg/kg  
 
 
Carry - over: Which permitted in Gulf Standard  stated in Item (2.21.1)  
 
4.25 The microbiological limits for the product shall not exceed to what mentioned in Gulf 
Standard stated in Item (2.18).  
4.26 Radioactivity limits for the product shall not exceed to what mentioned in Gulf Standard 
stated in Item (2.14).  
 
5- Sampling:  
Product samples shall be taken according to Gulf Standard stated in Item (2.13).  
    Gulf  Standard                                                                                        GSO 1818  / 2013    
 
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6. Methods of examination and test:  
The following tests shall be carried out on the representative samp le taken according to Item 
(5) to ensure from the complying of the produ ct for the Items of this Standard:  
 
6.1 Determination of total fat content shall be carried out according Gulf Standard stated in 
Item (2.4).  
6.2 Determination of protein content shall be carried out according Gulf Standard stated in 
Item (2.5).  
6.3 Microb iological examination shall be carried out according Gulf Standard stated in Item 
(2.17).  
6.4 Detection of pig products shall be carried out according Gulf Standard stated in Item 
(2.21.2).  
 
7. Packaging, transportation and storage:  
 
The following shall be  observed during packaging, transportation and storage:  
 
7.1 Packaging:  
 
7.1.1 Without prejudice to what mentioned in Gulf Standard stated in Item (2.12) the 
following shall be observed during the packaging of the product:  
7.1.1.1 Cooked martadella: shall be packed in suitable containers at temperature ranged 
between 1 -5°. 
7.1.1.2 Semi -dry martadella: shall be packed in suitable containers to protect it from 
contamination and spoilage.  
7.1.1.2 Canned martadella: shall be packed in suitable containers comply  with Gulf Standard 
stated in Item (2.21.3).  
7.1.2 The product which heat treated shall be packed in a way to possible maximum reduction 
for subjected to contamination, to make the product become without spoilage and fit for 
human consumption during handli ng, storage and marketing under the conditions declared on 
the label, the product should be clean and appear the characteristics of the product, and give 
the indication for present the vacuum when it's possible.  
7.1.3 The container which treated with heat should be firm, well-sealed  and not cause any 
healthy harmful, and not allow to contaminate the product during handling, storage and 
marketing under the conditions declared on the label.  
 
7.2 Transportation and storage:  
The requirements mentioned in Gulf S tandard stated in Item (2.9) should be observe during 
transportation and storage.  
 
8- Labeling:  
Without prejudice to what mentioned in Gulf Standard s stated in Item (2.1, 2.6) the following 
shall be declared on the label:  
 
8.1 Product name (martadella "lu ncheon").  
 
8.2 Kind of animal or bird source of the product.  
 
8.3 Ingredients and additives.