هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
مشروع: نهائي 
 
GSO 05/FDS…..:2012  
 
اللحوم المتبلة المبردة 
Chilled Marinated Meat s 
 
 
 
Prepared by:  
 
Gulf technical committee for sector standard of food and a gricultural products  
 
This document is a draft Gulf Standard circulated for comments, it is therefore, 
subject to alteration and modification, and may not be referred it as a Gulf 
Standard, until approved by the Board of Directors .  
 
 
 
 
  
  
 
 
Forward  
 
GCC S tandardization 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 specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No.:.(5) "  Gulf technical committee for 
standards of food and agriculture products " has prepare d the GSO Standard No. …..….  " 
Chilled Marinated Meats ", The Draft Standard has been prepared by ( The Kingdo m of Saudi 
Arabia) .  
 
 
The draft Standard has been prepared based on relevant ADMO, International and National 
foreign Standards and references.  
   
This standard has been approved as a Gulf Standards .Technical Regulation  by GSO Board of 
Directors  in its me eting No. ( ), held on ( ).  
 
 
 
 
 
 
 
 
 
 
 
 Gulf Sta ndard                                                     GSO 05.FDS…..:2012  
 
  
 
 
 
 
اللحوم المتبلة المبردة 
Chilled Marinated Meat s 
 
 
 
 
 
Date of GSO Board of Directors' Approval : ../../…. - .../../…. (H)   
Issuing Status : Technical regulations Gulf Standard                                                      GSO 05/FDS…..:2012  
1 
 Chilled Marinated Meat s 
 
1. SCOPE AND FIELD OF APP LICATION:  
This Gulf Standard is concerned with Chilled Marinated meats  including red, 
rabbit,  Ostrich ,  domesticated birds , (whole and  pieces)  and not including   meat 
products coated with bread crumb  and dough .  
 
2. COMPLEMENTARY REFERENCES  
2.1   GSO 9    “Lab eling of prepackaged food stuffs”.  
2.2    GSO 21    “hygienic regulation for food plants and their 
personal”.  
2.3    GSO  149      “Unbottled drinking water”  
2.4    GSO 1 50  “Expiration periods at food products ”. 
2.5    GSO 322    “Chilled Chicken”.  
2.6    GSO 323        “General requirements for transportation and storage 
of chilled and frozen foods”.  
2.7    GSO 382, 383  “Maximum limits of pesticide residues in agriculture 
food products part1 and part 2”.       
2.8     GSO 592    “Methods Of Sampling Meat And Meat Products”.  
2.9     GSO 707     “Flavouring permitted for use in food stuffs”.  
2.10   GSO 713   “Hygienic Regulations For Poultry Processing 
Abattoirs And Their Personnel”.  
2.11   GSO 815         “Code Of Hygienic Practice For Preparation, 
Transportation, Handling And Storing Of Fresh 
Meat“  
2.12   GSO 834     “Fresh chilled and frozen camel meat”.  Gulf Standard                                                      GSO 05/FDS…..:2012  
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 2.13   GSO 839      “Food packages - part1 : general requirements”.  
2.14   GSO 988   “Limits of radioactivity levels permitted in foods 
stuff”.  
2.15   GSO 993   “Animal slau ghtering requirements according to 
Islamic law”  
2.16   GSO 996    “Beef, Buffalo, Mutton And Goat Fresh Meat”.  
2.17   GSO 997       “Beef an d Beef and buffalo, mutton and goat meat, 
chilled and frozen”.  
2.18   GSO 1016    “Microbiological criteria for fo odstuffs Part 1”.   
2.19   GSO 1193     “Polyethylene bags for food packaging applications”.  
2.20   GSO 1389      “Chilled and frozen domesticated birds and rabbits”.  
2.21   GSO 1694       “General Principles Of Food Hygiene”.  
2.22   GSO 1863  “Food pac kages - Part 2: Plastic package – General 
requirements”.  
2.23   GSO 1870   “Chilled and frozen Ostrich meat”.  
2.24   GSO 2132   “Spices and condiments – Ground Mixed spices and 
condiments”.  
2.25   GSO. CAC MRL 02   “Maximum Residue limits for veterinary drugs in 
food”.  
2.26   GSO .CAC  193     “General Standard for contaminants & toxins in food”.  
 
 
 
 Gulf Standard                                                      GSO 05/FDS…..:2012  
3 
 3. DEFINITIONS  
3.1 Meat:  
Any edible portion of any mammals authorized to eat by Muslims, 
which produced from animal  has slaughter ed a ccording to Gulf 
standard mentioned in item  (2.5). 
 
3.2 Chilled meat : 
Meat which has been cooled immediately  (within  24 hr s) after 
slaughtering so that its temperature at the thermal center does not 
exceed  4oC  
 
3.3 Red meat : 
Meat obtained from slaught ered animals including cows , buffaloes , 
sheep, goats and camels . 
3.4        Edible drinking water : 
                Drinking water comply with gulf standards mentioned in item  (2.3).
  
3.5 Domesticated birds : 
Any domesticated birds for example: turkeys, ducks  geese, guinea -
fowls, pigeons  or quail  (2.20). 
 
3.6 Ostrich birds : 
  Are flightless running domesticated or non -domesticated birds that 
belong to the ratites1 family.  
 
 
                                                        
1  Ratites : Group of large, fast and flightless birds includes Emu, Ostrich, and Rhea.  Gulf Standard                                                      GSO 05/FDS…..:2012  
4 
 3.7     Broilers :  
Chicken bred specially for meat production.  
 
3.8      Chilled marinated meat : 
Chilled meat produc ed from red meat item (3 .3), domesticated birds 
item (3 .5), ostrich birds item (3 .6) or  broiler item (3 .7) marinated by 
using food materials and spices item (4 .11.1) or food additives item 
(4.11.2) as liquid or dry phase to enhancing flavor or tenderizing . 
 
3.9      Rabbit :  
Mammal, domestic animals brad specially for their meat. slaughtered 
for human consumption from which the blood, head, skin, feet and 
inedible viscera have been removed.  
 
 
4. REQUIRMENTS  
4.1   The products shall  be made from  mammal animals ' meat have been 
slaughtered in slaughterhouse, according to Gulf standard s in items (2.2), 
(2.10) and (2 .21). 
4.2 The product shall be completely free from pork and its products . 
4.3 All raw materials used in manufactur ing shall comply with  Gulf standard s 
that related to  each of them.   
4.4 In the preparation phase do not use: mucosal tissues , reproductive s ystem, 
the udder, Lung, esophagus, head or viscera or any other parts not 
normally used  for humans  consumption . 
4.5 The products shall be free from rancidity, undesirable odors and foreign 
material s. 
4.6 The product  shall not be made of meat s which frozen in advance . 
4.7 The product shall be prepared only from one kind of meat.  Gulf Standard                                                      GSO 05/FDS…..:2012  
5 
 4.8 The product shall be  on cuts of meat and not be minced,  crushed  or 
mashed  
4.9 Used water shall be edible  drinking water  and comply with the Gulf 
standard mentioned in item (2.3). 
4.10 The product shall be free of obvious  blood stains, bruises , severe blood 
clots , furuncle  and lesions (pustules).  
4.11 Without violation  of Gulf standard s for each product:  
4.11.1 The following  materials could  be optionally used according to GMP 
(salt, vinegar,  spices , yogurt and garlic)  or any other food materials 
can be used in product preparation.  
4.11.2 The following  food additives  can be  used according to  the to the limits 
laid down : 
 
Maximum limits (ppm)  Function  Additives  
5000 Preservation, acidity  
control and dividing 
agent Sodium Acetates (E 262)  
125 Preservation  Nitrites  (Sodium, Potassium) 
  (E 249, E 250) 
 
4.12 Chilled marinated  meat shelf life shall be comply with gulf standard 
mentioned in item (2 .4). 
4.13 Veterinary residue , Hormones  and antibiotics shall be not exceed 
permitted limits according to the  gulf standard mentioned in item  
(2.25). 
4.14 Microbiological limits of the product shall comply with Gulf standard 
mentioned in item (2 .18). Gulf Standard                                                      GSO 05/FDS…..:2012  
6 
 4.15 Radiation levels limits  shall comply with Gulf standard mentioned in 
item (2 .14). 
4.16 Contaminants in the product shall not be exceed  permitted limits 
according to gulf standard menti oned in item (2 .26).  
4.17 Pesticide residues MRL  shall be comply with Gulf standards 
mentioned in item (2 .7). 
4.18 There shall  not be any leak signs of meat and spices liquid s, or 
discharge in prepackaged meat under vacuum . 
  
5. SAMPLING  
Samples shall be tak en according to the Gulf standard mentioned in item (2 .8). 
 
6. METHODS OF TEST  
All requir ed tests shall be carried out according to standards approved by GSO 
(chilled marinated meat test methods).  
 
7. PACKAGING, TRANSPORTATION  AND STORAGE  
7.1 PACKAGING    
7.1.1 The product shall be packed in suitable, safe and clean containers and 
comply with gulf standard mentioned in items (2 .13), (2.22) and (2 .19). 
7.1.2 Materials used in the packaging shall  be a food grade, clean , free of 
foreign materials, known  components,  and recycled materials are 
prohibited.  
  
 
7.2 TRANSPORT ATION  
Without prejudice to what is stated in  Gulf standard mentioned in item (2 .6), the 
product transportation  method  shall b e suitable, safe , clean  and not been used in 
the transport of any toxic or ha rmful materials.  Gulf Standard                                                      GSO 05/FDS…..:2012  
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7.3 STORAGE   
The product shall be  stored at temperature (0 - 4 º C), away from heat sources, 
pollution, and comply with  Gulf standard mentioned in item (2 .6). 
 
8. LABELLING  
Without prejudice to what is stated in  of gulf standard s mentioned i n items (2.1) 
and (2.4) the following shall  be declared in the food labeling : 
8.1 Animal name , type of meat , type of piece , quality degree (in case of 
grading according to quality) , preparation and expiry date.      
8.2 Type and percentage  (w/w) of all solution ingredients that added to raw 
meat or its ' products  shall be listed , whether it added singly or in 
compound . 
8.3 Health and nutrition  claims  are not allowed . 
8.4 Clarify product net weight in metric system.  
 
 
 
 
 
 
 
 
 
 
 
 
 Gulf Standard                                                      GSO 05/FDS…..:2012  
8 
  
 
 
 
 
 
 
 
 
 
 
 
Scientific Referen ces  
 
1. Labeling of „added ingredients‟ in meat products covered be MPR 
regulations 5.  
A guide to regulation compliance incorporating guidance on best practice 
(version 2 May 2010) . 
 
2. Federal register . Vol. 76, No. 144 .Wednesday, July 27, 2011 .proposed 
rules.