ﻫﯿﺌﺔ اﻟﺘﻘﯿﯿس ﻟدول ﻤﺠﻠس اﻟﺘﻌﺎون ﻟدول اﻟﺨﻠﯿﺞ اﻟﻌرﺒﯿﺔ 
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 stan dards of  food and agriculture 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: 67:120  
  
 
 
 
 
FORWARD  
 
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 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 update  the GSO Standard  GSO 997/199 8 
Fresh beef , buffalo , mutton , goat and camel Meat " . The Draft Standard has been prepared 
by (State of  Qatar  ) . 
 This standard has been approved as a Gulf Technical Regulation  by GSO Board of Directors  
in its meeting No.(  ), held on      h    ( G)  and cancel and replaced standard 
no (GSO997/1998)  .  
 
 
 
 
 
 
 
 
    
 
 
 
 
 
 
  
 
 
 
 
 
 
    Gulf  Standard                                                                                        GSO 670 / 2014    
 
 
 
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 "Label ing of prepackaged foodstuffs".  
2.2 GSO 20 ""Methods for  the determination of  contemning metallic e lements in  food 
stuffs ." 
2.3 GSO 21 " hygienic regulation for food plants and their personal " .  
2.4 GSO 150-1 " Expiration dates for food products - Part 1 "  
2.5 GSO 382,383   "  Maximum limits for pesticide residue s in agricultural 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 microbioliological examination of meat , fish, shell -fish , and 
their products. " 
2.9 GSO 988 " Limits of radioactivity  levels 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 criteria  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 o f Veterinary 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 .  
 
 
 
 
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    Gulf  Standard                                                                                        GSO 670 / 2014    
 
4       Requirements:  
4.1 Slaughtering of the animals shall be var ied out according the regulations mentioned in 
Gulf Standard states in Item  (2.11).  
4.2 Animals slaughtered shall be  from places fr ee from epidemics and radiation mentioned in 
item (2.9).  
4.3 Stop  feeding  animals  with materials   affect the  physical prop erties  of 
the meat  must  stop feeding  them  before slaughter  fifteen days  at least .  
4.4  Animals  shouldn’t  be treated with  different growth hormones  in accordance GCC  mentioned in 
item No. 2.14 
4.5  An animal m ay 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  slaughter  in accordance with the regulations 
of the veterinary  medical examination  to en sure suitability for  human consumption  and free 
of epidemic  and infectious diseases  and parasites  Botoarha  and secretions  .  
4.7 The carcass  after slaughter  remove   immediately   the skin and internal organs , head 
and parties  taking into account the  lack of  meat  contamination  of the contents of  the internal 
organs  
4.8 Washing process  with clean drinking water  unfit 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 retained its natural 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  licensed  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 product  shall be as  stated in 
the Gulf standard  item No. 12.2. 
4.17 veterinary drugs  be the remnants of   antibiotics 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 Arabic language  and clear  handwriting.  
 
 
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    Gulf  Standard                                                                                        GSO 670 / 2014    
 
 
5. Sampling : 
Samples shall be taken  according  to the GSO standard  mentioned in item  (2.6). 
 
6. Examination  and testing me thods : 
All tests are conducted  on a representative sample 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 shall be conducted in accordance 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 according 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. Packagi ng:  
Fresh meat should be packaged according  to GSO( 2.11) .  
8 . Transport and  Storage:  
Without prejudice to the Gulf came  in the  specification  mentioned in item  2.11 must  consider 
the following:  
8.1 Edible internal organs  (stomach, intestines , lungs )  be stored separate from the fresh 
meat  places . 
8.2  Fresh meat should b e kept  and stored  in specific  places  inside  refrigerators  separate from 
other . 
8.3 The temperature and ventilation are appropriate in accordance with the origins of source   
inside refrig erators, display and save fresh mea t . 
 
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    Gulf  Standard                                                                                        GSO 670 / 2014    
 
 
9.  Labeling :  
Without prejudice to the content of GSO standard 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 contains essential explanatory data depending on 
the system in force in each GCC country, including meat type -  the date of slaughter -  the 
municipality's name and grade quality (in the case of gradation 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 , back, chest and shoulder . 
 9.3 Stamped  that parts meat  which  officially  is obtained from  carcasses  sealed in  meat 
cutting  plants  unless  wrapped  or packaged  . 
 
9.4   P ackaged  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 ). 
  
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