اﻟﻌرﺑﻳﺔ اﻟﺧﻠﻳﺞ ﻟدوﻝ اﻟﺗﻌﺎون ﻣﺟﻠس ﻟدوﻝ اﻟﺗﻘﻳﻳس ﻫﻳﺋﺔ 
GCC STANDARDIZATION ORGANIZATION ( GSO ) 
 
        
Finial  Draft 
 
 
 
GSO /FDS 997/2014 
 
 
  
 
Fresh beef , buffalo , mutton  , goat and camel Meat 
  
  
 
  
 
 
 
Prepared by: 
Gulf technical committee for sector sta ndards of food and agriculture products 
This document is a draft Gulf standard circulat ed for comments, it is therefore, subject to 
alteration and modification, and may not be refe rred as a Gulf standard, until approved by the 
Board of Directors                                                                                                                                   
 
 
 ICS: 67:120 
  
   
  
  
  
FORWARD 
 
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member Stat es. One of GSO main functions is to issue 
Gulf Standards /Technical regulations thr ough specialized technical committees (TCs). 
 GSO through the technical program of committee TC No.:.(5) " Gulf  technical committee for 
standards of food and agriculture pro ducts " has update the GSO Standard
 GSO 997/1998 
Fresh beef , buffalo , mutton , goat and camel M eat" . The Draft Standard has been prepared 
by (State of Qatar ) .  
 This standard has been approved as a Gulf Technical Regulation by GS O Board of Directors 
in its meeting No.(  ), held on     h    ( G)  and cancel and replaced standard no 
(GSO997/1998)  .  
 
 
  
 
  
 
  
 
  
 
 
 
 
 
 
  
 
  
 
    Gulf  Standard                                                                                       GSO 670 / 2014    
 
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Fresh beef , buffalo , mutton  , goat and camel Meat 
 
1.    Scope : 
       This Gulf standard is concerned  with basics requirements and  quality factors  for  fresh 
beef , buffalo , mutton , goat and camel meat.  
 
2.     Complementary Standers: 
2.1 GSO 9 "Labeling of pr epackaged foodstuffs". 
2.2 GSO 20 ""Methods for the determination of  contemning metallic elements in food 
stuffs." 
2.3 GSO 21 " hygienic regulation for f ood plants and thei r personal " .  
2.4 GSO 150-1 "  Expiration dates for food products -Part 1 " 
2.5 GSO 382,383   " Maximum limits for pesticid e residues in agri cultural food products- 
Part 1 and part 2 " 
2.6  GSO 592 " Methods  of  sampling  meat and meat  products  " .  
2.7 GSO 593 "  Meat and meat  products  — physical  tests  " .  
2.8 GSO 655 "  Methods of microbioliologi cal examination of meat , fish, shell-fish , and 
their products. " 
2.9 GSO 988 " Limits of radioactivity leve ls permitted in foods stuff part – 1" 
2.10 GSO 993 " Animal slaughtering requirements according to islamic law " . 
2.11 GSO 815 " Code of  hygienic  practice  for  preparation , transportation, handlinc  and  
storing  of fresh meat ".   
2.12 GSO 1016  " Microbiological crite ria  for food stuff  part 1 " 
2.13 GSO 2276 " Detection of lard in food " . 
2.14  GSO "Determination of Hormones and Antibiotics Residues in Meat and Meat 
Products". 
2.15 GSO “Maximum Permissible Levels of Ve terinary Drug Residues in Food 
Products of Animal Origins”. 
 
3.  Definitions:  
3.1 Fresh meat  :  is meat suitable for human consumption are taken from slaughtered healthy 
animals.  
 
 
 
    Gulf  Standard                                                                                       GSO 670 / 2014    
 
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 4       Requirements:  
4.1 Slaughtering of the animals shall be varied out according the regulations mentioned in 
Gulf Standard states in Item  (2.11).  4.2 Animals slaughtered shall be from places free  from epidemics and radiation mentioned in 
item (2.9).  
4.3 Stop feeding  animals  with materials  affect the physical properties of the meat must stop feeding 
them before slaughter fifteen days at least.   
4.4  Animals  shouldn’t  be treated with  different gr owth hormones in accordance GCC mentioned in 
item No. 2.14 
4.5  An animal may not slaughter veterinary medicines only in accordance with the duration of lifting 
the recommended drug user in accordance with the GCC mentioned in item No. 2.15.  
4.6 The meat is checked meat before and after sla ughter in accordance wi th the regulations of 
the veterinary medical examination to ensure suitability for human c onsumption and free of 
epidemic and infectious diseases an d parasites Botoarha and secretions  .  
4.7 The carcass after slaughter remove  immediatel y  the skin and internal organs, head and 
parties taking into account the lack of meat contamination of the cont ents of the internal 
organs  
4.8 Washing process with clean drinking water un fit for human consumption and prohibits the 
use of renewable water to increase the weight of the carcasses or parts 
4.9 Prohibits the presence of any remnants of internal organs or the skin on fresh meat  
4.10  The fresh meat and fat are re tained its natu ral properties . 
4.11 It should be free fully devoid of pork or its derivatives or other animal fat products. 
12.4 that is in massacres and slaughter points slaughter licen sed and certified to do so, and 
authorized to slaughter. 13.4 total nitrogen ratio of volatile compounds in fresh meat should not exceed 20 mg / 100 
mg meat. 14.4 Altheobarbtyorik acid ratio in the fresh meat shall not exceed 0.9 mg Manoladhead / 1 kg 
meat. 4.15 pH that ranges from fresh meat after 24 hours  of the slaughter of animals between 5.6  to 
6.2. 4.16 to be microbiological requirements of the pr oduct shall be as stated in the Gulf standard 
item No. 12.2. 4.17 veterinary drugs be the remnants of  antib iotics and contaminants, mycotoxins, according 
to the GSO item No. 15.2. 4.18  The surface of fresh meat is  should be free of dirt and growths Microbiology and signs 
of corruption and damage. 4.19  the processing and selling fresh  camel meat should be  in independent shops licensed to 
do so and announce it to the shop in Ar abic language and clear handwriting. 
 
    Gulf  Standard                                                                                       GSO 670 / 2014    
 
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5. Sampling: 
Samples shall be taken according to the GSO standard mentioned in item (2.6). 
 6. Examination and testing methods: All tests are conducted on a representative sa mple taken according to the GSO standard 
mentioned in item (2.5). 
6.2 estimated pesticide residues, according to the GSO standard mentioned in item  (2.12).  
6.3 Estimated mineral elements contaminated, according to the GSO standard mentioned in 
item (2.2).  
6.4 Estimated limits  of radiation levels, according  to the GSO standard mentioned  in 
item 2.9 .  
7All tests on the representative sample shal l be conducted in acco rdance with the GSO 
standard mentioned in item No. (2.3).  
6.1 Test for estimating net weight, and tangible tests, shall be conducted in accordance with 
the GSO standard mentioned in item No. (2.5).  
6.2 Insecticide residues shall be estimated ac cording to GSO standard mentioned in item 
No.(2.9).  
6.3 Contaminating mineral elements shall be estimated in accordance with GSO standard 
mentioned in item No. (2.5)  
6.4 Limits of permissible radionuclide levels  shall be estimated in accordance with GSO 
standard mentioned in item No. (2.13)  
7. Packaging:  Fresh meat should be packaged according to GSO( 2.11) .  8 . Transport and Storage: 
Without prejudice to the Gulf came in the spec ification mentioned in item 2.11 must consider 
the following:  
8.1 Edible internal organs (stomach, intestines, l ungs)  be stored separate from the fresh meat 
places . 
8.2  Fresh meat should be kept and stored in spec ific places inside refrigerators separate from 
other . 
8.3 The temperature and ventilation are appropriate  in accordance with the origins of source   
inside refrigerators, disp lay and save fresh meat . 
    Gulf  Standard                                                                                       GSO 670 / 2014    
 
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9.  Labeling :  
Without prejudice to the content of GSO standa rd mentioned in item No. (2.4), the  shall 
show:  
9.1 The meat must seal by the official veterinary  inspector as free from  infectious and valid 
diseases for human consumption - the seal cont ains essential explanat ory data depending on 
the system in force in each GCC country, incl uding meat type - the date of slaughter - the 
municipality's name and gr ade quality (in the case of gr adation by meat quality). 
 9.2 Stamped that the sacrifices on both sides in the following places at least from the outside 
of the thigh and groin, b ack, chest and shoulder. 
 9.3 Stamped that parts meat which officially is obtained from carcasses se aled in meat cutting 
plants unless wrapped or packaged .  9.4   Packaged of  fresh meat: Without prejudice to what is provided for in  the Gulf standard mentioned in item (2.1): 
- The type of meat. - Name of cut . - Quality Grade (in the case of meat grading by quality).