هيئةالتقييس لدول مجلس التعاون لدول الخليج  العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
 
 
 
 
 
 
 
 Final  draft 
 
GSO /FDS 997 / 2015 
 
 
 
 
لحوم البقر والجاموس والضأن والماعز المبردة والمجمدة 
 BEEF, BUFFALO, MUTTON  
AND GOAT MEAT CHILLED AND FROZEN    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ICS: 67.120.10  
 
 
  
 
 
 
 
 
 
 
 
BEEF, BUFFALO, MUTTON  
AND GOAT MEAT  CHILLED  AND  FROZEN  
 
 
 
 
 
 
Date of GSO Board of Directors Approval  :  
Issuing  Status : Technical     Regulation 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
GSO  STANDARD  GSO 997/ 2015 
 
 
 
 
Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization which consists 
of the National Standards Bodies of GCC member States. One of GSO main functions 
is to issue Gulf Standards /Technical regulation s through spec ialized technical 
committees (TCs).  
 
GSO through the technical program of committee TC No.:. (5) " Gulftechnical 
committee for standards of food and agriculture products " has updated the GSO 
Standard No. 997:1997" BEEF, BUFFALO, MUTTON AND GOAT MEAT,  
CHILLE D AND FROZEN ". The Draft Standard has been prepared by (  State of 
Qatar) .  
 
This standard has been prepared after review the Arabic, foreigner, International 
standards and related complied references. 
 
 
This standard has been approved as a Gulf Technical Regulation  by GSO Board of 
Directors  in its meeting no. ( ), held on   ( ). The approved Standard will replace and 
supersede Standards  No. (997:1997 ) " BEEF, BUFFALO, MUTTON AND GOAT 
MEAT, CHILLED AND FROZEN" .  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
GSO STANDARD  GSO 997/201 5 
 
 BEEF, BUFFALO, MUTTON  
AND GOAT MEAT CHILLED AND FROZEN    
 
1-Scope:  
 
This Gulf Standard is concerned with beef, buffalo , mutton and goat meat  chilled and 
frozen.  
 
2-Complementary Standards:  
 
2.1 GSO 9 "Labeling of Prepackaged Foods".  
 2.2 GSO 20 "Methods for the Determination of Contaminating 
Metallic Elements in Foodstuffs". 
2.3  2.3 GSO 21 "Hygienic Regulation for Food Plants and their 
Personnel". 
2.4 GSO 150 -1" Expiration periods of food products part – 1: Mandatory expiry dates  
2.5 GSO 323" General requirements for transportation and storage of chilled and 
frozen foods" .  
2.6 GSO 382, 383" Maximum limits for pesticide residues in food 
products and their methods of determination. 
2.7 GSO 592 "Methods of sampling meat and meat products".  
2.8 GSO. 593 "Physical tests for meat and meat products" .  
2.9 GSO 655 "Methods of Microbiological Examination for meat, fish, 
shell -fish and their products".  
2.10 GSO 815 "Code of hygienic practice for preparation, transportation 
handling and storing of fresh  meat".  
2.11 GSO 839" Food packaging - Part 1: General requirements" .  
2.12 GSO 996 " beef, buffalo, sheep and goat fresh meat".  
2.13 GSO 988 "limits  of radiation levels permitted in foodstuffs".  
2.14 GSO 993 " Slaughtering requirements according to the Islam ic 
Rules". 
2.15 GSO 998" Methods of detection of limits of radiation levels 
permitted in foodstuffs". 
2.16 GSO 1016 "Microbiological Criteria for Foodstuffs – Part 1".  
 2.17 GSO ISO 2917 "Meat and Meat Products - Measurement of   pH 
(Reference Method)" . 
2.18 GSO/CAC 193" General Standard for contaminants and toxins in 
foods" . 
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GSO STANDARD  GSO 997/2014  
 
2.19 GSO/CAC/MRL 2" Maximum permissible levels of veterinary drug 
residues in food products of animal origin" . 
2.20 GSO 969 Stores of frozen and chilled foodstuffs - Part 2: General 
requirements". 
2.21 Gulf Standards which the Organization shall be approved concerning 
with: 
2.21.1 Methods of detection and determination of hormones and 
antibiotics residues in meat and meat products. 
2.21.2 Methods of  detection of pork meat in food products  
2.21.3Methods of detection of pork and lard in food products  
 
3- Definitions:  
3.1             Chilled beef, buffalo, mutton and goat fresh meat:  
 Meat which has been chilled directly after slaughter to a temperature (1±
0.5)°C and subsequently maintained in a wholesome condition at that 
temperature.  
3.2              Chiller : 
 Refrigerated facility capable of chilling carcass and/or meat cuts to a 
temperature of (1 ± 0.5)°C within 36 hours as a maximum.  
3.3 Frozen meat  
 Meat that complies with GSO Standard mentioned in Item (2.12)  which 
has been primarily chilled for up to 18 hours, then quickly frozen at ( - 40)
°C until the temperature of the thermal center of meat reaches ( - 18)°C 
and subsequently maintained in a wholesome condition at that 
temperature.  
3.4 Freezer  
 Refrigerated facility capable of quick freezing carcase and meat cuts at ( - 
40)°C until the temperature of the thermal center of meat r eaches  ( - 18)°
C. 
3.5 Thermal center  
 The point within the product, which has highest temperature at the end of 
freezing.  
 
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 GSO STANDARD  GSO 997/201 5 
 
 
3.6 Quick freezing  
 A freezing process carried out in such a way that zone of maximum 
crystallization [from ( -1)°C to ( -5)°C] passed through quickly. The 
freezing is complete only when the temperature reaches ( - 18)°C in the 
thermal center.  
3.7 Drip percentage  
 The percentage by mass of fluid that comes out from the frozen meat 
during thawing.  
 
 
 
4. Meat classes:  
 Meat classes shall comply with Gulf Standard mentioned in Item ( 2.12) .  
 
5. Meat cuts:  
 Meat cuts shall comply with Gulf Standard mentioned in Item ( 2.12) .  
 
6. Meat grades:  
 Meat grades shall comply with Gulf Standard mentioned in Item ( 2.12) .  
7- Requirements:  
The following requirements shall be met inc hilled  and frozen beef, buffalo, mutton 
and goatmeat " ;  
7.1 It should be confirmed by veterinary examination before and after slaughtering 
that it's free from infection and epidemic diseases, their stages and its toxic secretions.  
7.2   It shall be produced from animals slaughtered according to Islamic Rules and 
completely bleeding in compliance with Gulf Standard mentioned in Item 
(2.14) .  
7.3 It shall be produced from animals slaughtered in an authorized abattoir complying 
with Gulf Standards mentioned in Items (2.3), (2.10) .  
7.4 It should be from places free from infection and epidemic diseases .  
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 GSO STANDARD  GSO 997/201 5 
 
 
7.5 The carcass shall be eviscerated, and free from head, feet and kidneys fat. A part 
of the tail may be left to identify the animal type.  
7.6 Meat preparation proces s should be carried out directly after slaughtering, and 
washing process shall be carried out with drinking water .  
7.7 It shall be free from pig products and their derivatives.  
7.8 It shall be free from any signs of spoilage such as colored spots and any signs of 
spoilage such as off odors.  
7.9 It shall have all characteristics properties of the type, grade and class .  
7.10 It shall have natural appearance and with distinguish color for fresh meat and 
free from any foreign odor s . 
7.11 Addition of preserva tives, tenderizing agents, coloring materials, except the 
stamping ink, is not permitted.  
7.12 Drip inside chilled meat package is not permitted .  
7.13 Residues of hormones and antibiotics shall not exceed the maximum permissible 
levels according to the Gu lf Standard mentioned in Item (2.19) .  
7.14 Metallic elements contaminating shall not exceedthe maximum permissible 
levels according to the Gulf Standard mentioned in Item (2.18) .  
7.15 The total volatile nitrogen percent in the meat shall not be more than  20 mg/100 
g calculated as nitrogen.  
7.16 The proportion of fatty acids in the fat shall not be more than 1.2% by weight (as 
oleic acid).  
7.17 PH value shall not exceed 6.2 .  
7.18 Tiobarabitiuoric acid content shall not exceed 0.09 mg/kg of the product .  
7.19 Residues of pesticides in the product shall not exceedthe maximum permissible 
levels according to the Gulf Standard mentioned in Item (2.6) .  
7.20 Microbiological criteria shall not exceedthe maximum permissible levels 
according to the Gulf Standard me ntioned in Item (2.16) .  
7.21Radiation levels  shall comply with Gulf Standard mentioned in Item (2.1 3) . 
 
 
 
 
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 GSO STANDARD  GSO 997/201 5 
 
 
8- Chilled imported meat:  
In addition the requirements mentioned in Item ( 7) the following characteristics shall 
be met:  
8.1 It is forbidden to import meat from any country where there are epidemic diseases 
as defined in the quarantine rules of the Gulf country.  
8.2 Import shall be restricted to mutton meat from animals having an age more than 3 
years at slaughtering . 
8.3 The imported meat shall be accompanied with a certificate (s) approved by the 
controlling authority of the country of origin and attested by the GSO 
country consulate or other approved authority certifying that slaughtering 
has been carried out in an  authorized abattoir and according to Islamic 
Rules,  the animals should not feeding with feed contains animal protein  
and that the animal has been inspected, within 12 hours before and 
immediately after slaughtering by an official veterinary inspector and it 
has been found sound, free from infectious diseases and fit for human 
consumption.  
 The certificate shall indicate the following:  
– Animal type, weight and age average.  
– Slaughtering date.  
– Description of the product, type of packaging and quality gra de. 
– Country of origin.  
8.4 There shall be no sign of vacuum decreasing  in case of meat packed under 
vacuum  or in the pressure of the gases in the case of packed in inert gas 
atmosphere.  
9-        Frozen  imported meat:  
 In addition to what are mentioned i n the item 7 frozen meats  shall meat the 
following:  
9.1 Drip percentage in packaged chilled meat shall not exceed 4% by mass.  
9.2 The pH of meat intended  for under vacuum or in modified atmosphere  
packaging, shall  be between 5.4 and 5.8.  
9.3 There shall be no sign of vacuum decreasing in case of meat packed under 
vacuum or in the pressure of the gases in the case of packed in inert gas 
atmosphere.  
 
 
 
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GSO STANDARD  GSO 997/201 5 
   
9.4 Properties of frozen meat  
 In addition to what are mentioned in the item 7frozenmeats  shall meet the 
following:  
9.4.1 Freezing shall be carried out within not more than 48 hours from 
slaughtering date.  
9.4.2 The product shall have no sign of thawing, refreezing, contamination or 
mishandling.  
9.4.3 The product shall be free from freezing burns  
 
10. Sampling:  
Samples shall be taken according to Gulf Standard mentioned in Item (2.7) .  
 
11. Methods of examination and test:  
 
The following tests shall be carried out on the representative sample taken according 
to Item ( 10) to ensure from complying the product with the Items of this 
Standard:  
11.1 Determination of contaminating metallic elements shall be carried out according 
the Gulf Standard mentioned in Item (2.2) .  
11.2 Physical tests s hall be carried out according to Gulf Standardmentioned in Item 
(2.8) .  
11.3 Microbiological tests shall be carried out according to Gulf Standard   mentioned 
in Item (2.9) .  
11.4 Determination of radiation levels shall be carried out according to Gulf 
Standardmentioned in Item (2.15) .  
11.5 Determination of PH shall be carried out according to Gulf Standardmentioned 
in Item (2.17) .  
11.6 Detection and determination of hormones and antibiotics residues shall be 
carried out according to Gulf Standardsmentioned in Item (2.2 1.1) . 
11.7 Detection of pork shall be carried out according to Gulf Standardmentioned in 
Item (2.2 1.2) . 
11.8 Detection of lard shall be carried out according to Gulf Standardmentioned in 
Item (2.2 1.3) . 
 
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GSO STANDARD    GSO 997/201 5 
 
 
12. Packaging, transportation and storage:  
 
12.1 Packaging:  
Without prejudice to what mentioned in Gulf Standard  mentioned in Item (2.11) , the 
following shall be considered : 
12.1.1 Packaging and wrapping materials shall be strong, sound, and  hygienic and 
shall not cause any alteration in meat properties. It shall not transfer any 
substances harmful to health or contaminate it with any undesirable 
material.  
12.1.2 Wrapping and/or packaging shall be sufficient for full protection of carcass and  
meat cuts during transportation, storage and handling.  
12.1.3 Carcasses and meat cuts shall be wrapped in suitable wrapping materials. The 
wraps  shall be securely fastened.  
12.1.4Packages of meat packed under vacuum or under inert gas shall be air -tight a nd 
moisture tight.  
12.1.5 Packages or, wraps shall not re -use in packaging or wrapping meat.  
12.1.6 Packaging shall be carried out under cooling condition at temperature ranging 
from ( 1±0.5 )°C.  
12.1.7 Packages of meat packed under vacuum or air condition inert gas .  
12.1.8 Packed meat cuts shall be from one kind of meat, and not allow packing 
different kinds of meat from different carcasses.  
 
12.2 Transportation:  
Without prejudice to what mentioned in Gulf Standard s mentioned in Items (2.5, 
2.10) , the foll owing shall be considered : 
12.2.1 Transportation of chilled  and frozen  meat shall be carried out using 
transportation means equipped for this purpose. They shall be cleaned 
before loading and if necessary sanitized. They shall not be previously 
used for co nveying live animals or any substances that affect meat 
properties. 
 
 
 
 
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GSO STANDARD GSO 997/201 5  
 
12.2.2  The transportation means shall be equipped with a built -in device for 
measuring temperature, so as to give a reading representative of all the 
loading space. The device monitor shall be mounted in a place where it 
can be easily read without the need to open the door of the loading space, 
and it shall be provided with a recording thermometer.  
12.2.3  Loading space shall be precooled time enough bef ore loading. Loading 
and unloading operations shall be carried out as fast as possible. The 
cooling unit shall not be stopped during loading and unloading operations.  
12.2.4  Transportation means shall be equipped for hanging chilled carcasses , 
sides and qu arters or to place meat on suitable trays.  
12.2.5 All surfaces which come into contact with meat during transportation shall be 
corrosion resistant, smooth and easy to clean and disinfect.  
12.2.6 Transportation means  for chilled meat  shall be chilled during transportation 
attemperature ranging from (1and 4)°C , it shall be cooled before loading 
and continuous of cooling during goading and discharge.  
12.2.7 Transportation means shall protect meat from dust, insects and other sources of  
contamination. 
12.2.8 Temperature of the frozen meat during transportation shall not exceed ( -18)C.  
 
12.3 Storage:  
Without prejudice to what mentioned in Gulf Standard stated in Item (2.20) the 
following shall be considered:  
12.3.1Chilled meat temperature during storage shallatstored at internal temperature 
ranging from ( 1±0.5 )°C, either for cuts or carcasses  ,and left spaces to 
allow with good ventilation between chilled meats.  . 
12.3.2  Frozen meat temperature during storage shall not exceed ( - 18)°C.. 
12.3.3  The fluctuation in the temperature of the refrigerator or freezer shall not 
be more than ( ± 2)°C. 
12.3.4Unpacked carcasses and cuts shall be hung or placed on suitable corrosion -
resistant trays in a manner permitting adequate circulation of air around 
the meat and precludes drip from one piece falling on to any other piece. 
Meat shall not touch walls, ceilings or floors. 
12.3.5 Amount of chilled and frozen  meat in the refrigerator shall not exceed its 
designed capacity. The refrigerator shall be provided with thermometers 
for measuring and recording the storing temperature. 
 
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 GSO STANDARD GSO 997/201 5  
 
12.3.6Control of chilling and free zing conditions:  
 -To ensure an adequate rate of temperature reduction in the meat, 
doors should not be left open for extended periods and they should 
be closed immediately after use. No refrigerated storage facility
 loaded beyond its designed capacity.  
 - If refrigerating  and freezingequipment'sare  not manned, an 
automatic temperature recorder should be installed, or alternatively 
temperatures should be read at regular intervals and readings entered 
in a log book. 
 Condensation should be prevented.- 
 -Rooms should be kept clean and tidy.  
 -Refrigeration coils should be defrosted regularly to prevent 
excessive build -up of ice and loss of efficiency. Defrosting should 
be able to be carried out without affecting the product. 
 -Temperature, relative humidity a nd airflow should be maintained at 
a level suitable for the preservation of meat. 
 
13- Labeling:  
 
     Without prejudice to what has been mentioned in Gulf Standards stated in Items 
(2.1, 2.4) the following shall be declare on the label of the product: 
13.1 Meat which has been passed by the official veterinarian inspector as free from 
contagious diseases and fit for human consumption, shall be branded with 
a stamp containing the essential labeling according to the regulation in 
each GSO country such as mea t type, date of slaughtering, code or 
municipality and quality grade (if the meat is quality graded). 
13.2 The carcasses shall be stamped on each half -carcass, in the following places, at 
least: external surface of the thighs, loins, back, breast and shoul der.  
13.3 Cuts obtained in the cutting plants from officially marked carcasses must be 
stamped, unless they are wrapped or packaged. 
13.4 Packaged meat :the following shall be declared on the package : 
13.4.1 Meat type , Name of the meat cut and fat content  
13.4.2 Quality grade (in case of grading meat according to quality).  
13.4.3 Slaughtering date and expiry date (day - month - year)  
13.4.4 Net weight when packed  
 
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