هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
 
مشروعنهائي  
 
 
 
 
 
 
 
GSO 05 FDS  1328 / 2015 
 
 
 
 
اللحوم المجهزة ــــ سجق الدواجن (النقانق 
PREPARED MEAT — POULTRY SAUSAGE  
 
 
 
 
 
 
 
 
 
 
 
 
إعداد 
اللجنة الفنية الخليجية لقطاع المواصفات الغذائية والزراعية  
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها لإبداء الرأي والملحوظات بشأنها، لذلك فإنها  
عرضة للتغيير والتبديل، ولا يجوز الرجوع إليها كمواصفة قياسية خليجية إلا بعد اعتمادها من مجلس 
إدارة الهيئة. 
ICS: 67.12 0.10 تقديم 
 
هيئةةة التقيةةيس لةةدو  مجلةةس التعةةاول لةةدو  الخلةةي  العربيةةة هيئةةة إقليميةةة ت ةةم فةةي ع ةةويتها ا جهةةزة 
الوطنية للمواصفات والمقاييس في دو  الخلي  العربيةة ، ومةن مهةال الهيئةة إعةداد المواصةفات القياسةية 
الخليجية بواسطة لجال فنية متخصصة .  
 
وقد قامت هيئة التقييس لدو  مجلس التعاول لدو  الخلي  العربية ضمن برنام  عمل اللجنةة الفنيةة رقةم  
5  " اللجنة الفنية الخليجية لقطاع مواصفات المنتجات الغذائية والزراعية"  بتحديث المواصفة القياسية  
الخليجيةةة رقةةم 1328 : اللحةةول المجهةةزة ق سةةجا الةةدواجن  نقةةانا، وقامةةت  دولةةة الإمةةارات العربيةةة 
المتحدة  بإعداد مشروع هذه المواصفة.   
 
وقد اعتمدت هذه المواصفة كلائحةة فنيةة خليجيةة فةي اجتمةاع مجلةس إدارة الهيئةة رقةم      ، الةذي عقةد 
بتاريخ     هق ، الموافا /   /      ل على أل تلغى المواصفة رقم   1328/2002  وتحل محلها 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD  GSO  FDS  1328 / 2015  
 
1 PREPARED MEAT — POULTRY SAUSAG E 
 
 1. SCOPE AND FIELD OF APPLICATION  
 This standard is concerned with chilled or  frozen  (cooked and uncooked) , smoked 
or unsmoked poultry  meat sausages and does not include  dried or canned 
sausages.  
2.  COMPLEMENTARY REFERENCES  
2.1 GSO 9: Labelling  of Pre packaged Foods.  
2.2 GSO 592: Methods  of Sampling for Meat and Meat Products.  
2.3 GSO 1882:  Methods for Physical and Chemical Analysis of Meat and Meat 
Products.  
2.4 GSO 986: Frozen  Chickens.  
2.5 GSO 2 0: Methods for the Determination of Contaminating Metall ic Elements in 
Foodstuffs.  
2.6 GSO 21 : Hygienic Regulations for Food Plants and Their Personnel.  
2.7 GSO 22 : Method  for Test for Colouring Matter Used in Foodstuffs.  
2.8 GSO ISO 1443 : Meat  and Meat Products – Determination of Total Fat  Content.  
2.9 GSO ISO  5553 : Meat  and Meat Products – Determination of Polyphosphates.  
2.10 GSO ISO 937 : Meat  and Meat Products – Determination of Nitrogen Content.  
2.11 GSO 88 : Meat  and Meat Products – Determination of Chloride Content.  
2.12 GSO CAC/MRL 2: Maximum residue limi ts for veterinary drugs in foods.  
2.13 GSO 91: Meat  and Meat Products - Determination of Moisture  Content.  
2.14 GSO ISO 2918 : Meat  and Meat Products – Determination of Nitrite Content.  
2.15 GSO 322 : Chilled  Chicken”.  
2.16 GSO 323 : General  Requirements for Transportation and Storage of Chilled and 
Frozen Foods.  
2.17 GSO 993 : Animal  Slaughtering Requirements According to Islamic Law.  GSO STANDARD  GSO  FDS  1328 / 2015  
 
2 2.18 GSO 149: Unbottled Drinking Water.  
2.19 GSO 384: Ice for Human Consumption.  
2.20 GSO 7 07: Flavoring Permitted for Use in Foodstuffs.  
2.21 GSO 795: Methods for Detection of Antioxidants Permitted for Use in Foodstuffs.  
2.22 GSO 1389: Chilled and Frozen Poultry and Rabbits.  
2.23 GSO 655: Method of microbiological examination for meat, fish, and shell fish.  
2.24 GSO 1 016: Micro biological Criteria for Foods - Part 1.  
2.25 GSO 382, 383: Maximum allowable limits of pesticides residue in agricultural 
and food products – 1st and 2nd parts.  
2.26 GSO 15 0-1: Expiration dates for food products - part 1: Mandatory  Expiration 
dates.   
2.27 GSO/CAC 193: General Standard for Contaminants and Toxins in Food and Feed.  
2.28 GSO 839: Food Packages - Part I - General Requirements.  
2.29 GSO 2276: Detection of Pork Lard in Foods.  
2.30 GSO 998: Methods of Detection of Limits of Radiation Level Permitte d in   
Foodstuffs.  
2.31 GSO 1694: General principles of food hygiene.  
2.32 GSO 1863: Food Packages - Part II - Plastic Packages - General Requirements.  
2.33 Gulf standard which the GSO will be approved concerning with:    
2.33.1 Methods for Detection of Ma ximum Limits of veterinary drugs in Foodstuffs.  
2.33.2         Methods for Detection of Maximum Limits of Pesticides in Foodstuffs.  
2.33.3  Additives Permitted for use in Foodstuffs.  
2.34 GSO 15 0-2: Expiration Dates of Food Products - Part 2: Voluntary Expi ration 
Dates.  
2.35 GSO 2233 : Requirements of nutritional labeling .  
2.36 GSO R 87: Quantity of Product in Packages.  
2.37 GSO CAC GL 1: General Guidelines on Claims.  
2.38 GSO 2 055-1: General Requirements for Halal Food.  
2.39 GSO 2333 : Requirements for nutri tion and health claim in the food.   
 GSO STANDARD  GSO  FDS  1328 / 2015  
 
3 3. DEFINITIONS  
3.1 Poultry sausage  
                   A product prepared from one or more of chilled or frozen boneless poultry meat 
which has been minced and mixed with spices  and other permitted ingredients , 
and which  is stuffed in  natural or artificial casings  with differed shapes . 
3.1.1  Chilled poultry sausage  
 Sausage as in (3.1) which is stored cooled at (4.4oC or below) . 
3.1.2  Frozen poultry sausage  
 Sausage as in (3.1) which is frozen at not less than -35oC so t hat its temperature at 
thermal center reaches to -18oC at the lowest possible time from entering  the 
freezing room.  
3.1.3  Cooked poultry sausage  
 Sausage as in (3.1) which is thermally treated for sufficient temperature and time 
then maintained at chilled or frozen state.  
3.1.4  Smoked poultry sausage  
 Sausage as in (3.1) which is chilled or frozen or cooked after it has been treated by 
one of the smoking methods to give the desirable colour and flavour.  
 3.2 Deboned poultry meat  
 Meat prepared by separatio n, manually or mechanically, of the skeletal bones and 
cartilage from the muscles of the carcass.  
3.3 Natural casing:   
 Viscera of slaughtered animals according to Islamic Shareah rituals (2.17 ) which  
are cleaned , fat removed with proper purgation to be f it for human consumption  
3.4 Artificial casings  
 Clean safe casings produced from materials fit for human consumption or from 
materials incapable of causing any harm against health and are removed before 
consumption.  
3.5 Foreign mat erial:  
Any material wh ich is not out of the product or its inputs.  
3.6 Poultry:  
Any birds s uch as chickens, turkeys, ducks, geese, pigeons,  and guinea quail.  
 
 GSO STANDARD  GSO  FDS  1328 / 2015  
 
4 4. REQUIREMENTS  
4.1 General requirements  
 The following requirements shall be met in poultry sausage:  
4.1.1  Meat whic h is used in processing the product shall be driven from poultry 
slaughtered in an abattoir according to the GSO  standard mentioned in 2 .17. 
4.1.2  Meat which is used in processing the product shall be in compliance with the GSO  
standards mentioned in 2.4, 2.15 and 2.2 2. 
4.1.3  The product shall be prepared according to the hygienic requirements stated in the 
GSO  standard mentioned in 2 .6 and 2 .31. 
4.1.4  All non meat ingredients used in the product preparation shall be in compliance 
with their relevant GSO  standards.  
4.1.5  The product should be completely free from whatever violates the Provisions of 
the Islamic Sharia, without any contradiction with the Gulf Standard set forth in 
Item (2 .38). 
4.1.6  The product shall be free from foreign materials , impurities and any undesirable 
smell or flavor  
4.1.7  Not to add to the product any of the organs  or the internal viscera  of poultry such 
as liver, heart, gizzard as well as other organs such as the neck,  legs, skin, bone s, 
cartilage and intestines.  
4.1.8  The total fa t content in the finished product shall not exceed 15% by mass.  
4.1.9  Frozen poultry meat used in product preparation shall be ground at temperature 
not exceeding -4o C. 
4.1.1 0 The total calcium content (on dry basis)  shall not exceed 1. 0 % by mass.  
4.1.11  The ratio of insoluble ash in acid shall not exceed 1.5% by mass.  
4.1.12  Not to exceed the weight ratio (w / w) of table salt to 3%. 
4.1.13  Subject to the provisions mentioned in the standard item 2 .27. The heavy metals 
in poultry sausage should not excee d the following values  (p.p.m) : 
Mercury  0.2 
Arsenic  0.02 
Lead  0.1 
Cadmium  0.05 
 GSO STANDARD  GSO  FDS  1328 / 2015  
 
5 4.1.1 4 Microbiological limits of the product shall comply with the GSO  standard 
mentioned in item 2.24. 
4.1.1 5 Pesticide residue content shall not be more than the limits p ermitted according to 
the GSO  standard mentioned in 2.2 5. 
4.1.1 6 Radiation level content shall not be more than limits permitted according to the 
GSO  standard mentioned in 2. 27. 
4.1.17  Shall not exceed the maximum permitted limits of residues of veterinary  
medicines according to the GSO  standard mentioned in 2. 12. 
4.1.1 8 Without prejudice to the provisions mentioned in 4.1.20.4 The product shall be 
free from artificial coloring  agents .  
4.1.1 9 In poultry sausage, the following basic ingredients shall be met : 
4.1.1 9.1 Poultry meat shall not be less than 85% of the product final weight.  
4.1.1 9.2 Natural spices and seasoning added according to GMP, natural flavors added in 
accordance with the GSO  standard mentioned in 2.2 0. 
4.1.1 9.3 Water and ice used in manufa cturing shall conform to the requirements of the 
GSO  standard mentioned in 2. 18 and 2. 19. 
4.1.20 It is allowed in poultry sausage using one or more of the following optional 
components so that its percentage not more than a total of 15% of the final 
produc t weight:  
4.1.2 0.1 Fillers  Such as: Wheat rusk, potato starch, rice starch, ground rice, bread, biscuits, 
maize flour.  The added fillers shall not exceed 3.5% by mass, individually or in 
combination.  
4.1.2 0.2 Binders  Such as: Skimmed milk powder, casienat e, whey powder, egg protein, 
wheat gluten, soy proteins. The total added binders shall not exceed 3.5% by 
mass, individually or in combination.  
4.1.2 0.3 Natural carbohydrate sweeteners  Such as: Sugar, dextrose and Glucose syrup.  
4.1.20.4 Allows  the additio n of food additives and the proportions determined by the items 
relating to the product in accordance with the GSO standard mentioned in 2. 33.3. 
4.1.20.5 Smoking natural solutions can be added in accordance with good manufacturing 
practices.  
4.1.20.6 Any a dded additives containing oil or fats shall be from the same type of animal 
used for manufacturing the product.  
4.2 In the uncooked poultry sausage , the following requirements shall be met in 
addition to what has been mentioned in item 4.1: 
4.2.1  Product s hall be prepared from chicken meat only.  GSO STANDARD  GSO  FDS  1328 / 2015  
 
6 4.2.2  The t otal protein content shall not be less than 1 2 % by mass.  
4.2.3  The total moisture content shall not exceed four times the protein content ± 3%. 
4.3 In Cooked and smoked poultry sausage  the following requ irements shall be met in 
addition to what has been mentioned in 4.1 and 4.2.1:  
4.3.1  The total protein content shall not be less than 15% by mass.  
4.3.2  The total moisture content shall not be more than four times the protein content ± 
10%. 
4.4 For importe d poultry sausage, all requirements stated in item 4  shall be met in 
addition to the following:  
4.4.1  It is forbidden to import poultry sausage from any country where there are 
epidemic diseases as defined in the quarantine rules of the GCC and the Republi c 
of Yemen . 
4.4.2  That the imported consignment be accompanied by a health certificate accredited 
and certified by the embassies of the GCC and the Republic of Yemen  or those 
acting on its behalf to prove the date of slaughter and type of animal, as it 
describes the sound and free from infectious diseases and are valid for human 
consumption.  
4.4.3  The imported lot shall be accompanied with a certificate approved and ratified by 
the embassies of the GCC and the Republic of Yemen or those acting on its 
behalf , indicating the country from which the product is imported . 
4.4.4  The imported consignment should be accompanied by a certified Halal certificate 
according to regulations and legislation in force in the Gulf Cooperation Council 
(GCC) and the Republic of Y emen.  
4.5        The quantity of the product in the package should be conformable to the requirements 
mentioned in the Gulf Standard set forth in Item (2.36).  
5. SAMPLING  
 Samples shall be taken according to the GSO  standard mentioned in 2.2.  
6. METHODS OF  INSPECTION AND TESTS  
6.1 Methods of Inspection  
6.1.1  Total fat content shall be determined according to the GSO  standard mentioned in 
2.8. 
6.1.2  Total protein content shall be determined according to the GSO  standard 
mentioned in 2.1 o. 
6.1.3  Sodium chlori de shall be determined according to the GSO  standard mentioned in 
2.11.  GSO STANDARD  GSO  FDS  1328 / 2015  
 
7 6.1.4 Phosphate shall be determined according to the GSO  standard mentioned in 2.9.  
6.1.5  Moisture content shall be determined according to the GSO standard mentioned in 
2.13.  
6.1.6  Nitrite content shall be determined according to the GSO standard mentioned in 
2.14.  
6.1.7  Pork shall be detected according to the GSO standard mentioned in 2.29.  
6.1.8  Microbiological examination shall be carried out according to the GSO standard 
mentioned in 2.23.  
6.1.9  Contaminating metallic elements shall be determined according to the GSO 
standard mentioned in item 2.5  
6.1.1 o Detection of limits of radioactivity levels shall be determined according to the 
GSO standard mentioned in 2.3 0. 
6.1.11  Detection of residues of veterinary medicines in accordance with . GSO standard 
mentioned in 2.34.1.  
6.1.12  Detection of limits of pesticides levels shall be determined according to the GSO 
standard mentioned in 2.34.2.  
6.1.13  Detection of colouring agents shall be c arried out according to the GSO standard 
mentioned in 2.7.  
6.1.14  Detection of antioxidants shall be determined according to the GSO standard 
mentioned in 2.21.  
6.1.15  Physical and chemical tests shall be carried out in accordance to the GSO standard 
menti oned in 2.3.  
6.2 Tests : 
 All required tests shall be carried out on the representative samples taken 
according to item (5) of this standard to determine its compliance with this 
standard.  
7. PACKAGING, TRANSPORTATION AND STORAGE  
7.1 Packaging  
 Without prej udice to the provisions of the GSO  standard mentioned in 2. 28 and 
2.32, the following shall be met during packaging:  
7.1.1  The packages used in packing shall be clean, non - opaque, hygienic, made of 
suitable material which would not affect the product qual ity and wholesomeness 
and would not cause contamination during transportation, handling and storage.  
7.1.2  Products shall be well packed and free of air pockets.  
7.1.3  The product units in each package shall be identical in the shape, size and weight.  GSO STANDARD  GSO  FDS  1328 / 2015  
 
8 7.2 Transportation and storage  
 Without prejudice to the provisions of the GSO  standard mentioned in 2.16, the 
following shall be met during transportation and storing of the product.  
7.2.1  Transportation shall be carried out by suitable means which have not b een 
previously used in transportation of poisonous or deleterious substances.  
7.2.2  Transportation and storage shall be carried out by means which protect the product 
from mechanical damage and spoilage  
7.2.3  Chilled uncooked  sausage , Chilled Cooked sausag e, Chilled Cooked sausage 
vacuum packaged shall be stored at (4.4oC or below).  
7.2.4   Cooked, frozen sausage shall be stored at -18oC 
7.2.5   Without prejudice to the provisions of the GSO standard mentioned in 8/5, the 
shelf -life of product shall not excee d the shelf -life of the meat made from.  
  
8. LABELLING  
 Without prejudice to the provisions of the GSO  standard mentioned in 2.1,  2.39,  
2.37 the following information shall be declared on the label:  
8.1 Name of the product and its status (cooked, smoked, chilled, frozen … according 
to its status) . 
8.2 Kind of poultry meat used.  
8.3 Instructions  of use, storage, and transportation  
8.4 In case of artificial casing which is uneatable  (as in 3.4) , a statement  declaring that 
should be mentioned  on the label . 
8.5 Shelf life in accordance to what is contained in the standard  mentioned item (2 .26) 
and (2.34) . 
8.6 Nutritional labeling  in accordance to what is contained in the standard  mentioned 
item (2. 35). 
 
 
 
 
 
 
 GSO STANDARD  GSO  FDS  1328 / 2015  
 
9  
References:  
- Syrian Standard 2721: sausages.  
- Jordan Standard 816: Meat and meat products - sausage products.  
- Indian Standard 13400: poultry sausage - Specifications.  
- New Zealand guide specification 2.2.1: meat and meat products.