1ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ 
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
    
 ﻧﻬﺎﺋﻲﻣﺸﺮوع  
 
   
GSO 5/FDS…….. / 2011 
  
 
 ﺍﻟﻤﺠﻬﺯﺓ  ﺍﻟﻠﺤﻭﻡ– ﺤﺭﺍﺭﻴﺎﹰ ﻭﺍﻟﻤﻌﺎﻟﺠﺔ  ﺍﻟﻤﻜﺒﻭﺴﺔ  ﺍﻟﻠﺤﻭﻡ  
PREPARED MEATS: HEAT TREATED 
PRESSED MEATS 
 
                                                         
 
 ﺇﻋﺩﺍﺩ 
 
 
 ﺍﻟﻤﻨﺘﺠﺎﺕ  ﻤﻭﺍﺼﻔﺎﺕ  ﻟﻘﻁﺎﻉ ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻔﻨﻴﺔ ﻭﺍﻟﺯﺭﺍﻋﻴﺔﺍﻟﻠﺠﻨﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ  
 
 
 
 ﻟﺫﻟﻙ ﺒﺸﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻟﻤﻭﺍﺼﻔﺔ  ﻤﺸﺭﻭﻉ  ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ
ﻜﻤ ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ  ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻓﺈﻨﻬﺎ  ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻭﺍﺼﻔﺔ
ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﻤﺠﻠﺱ.   
 
 
 
  
  2Foreword  
  
 
  
Standardization Organization for GCC (G SO) is a regional Organization which 
consists of the National Standards Bodi es of GCC member States. One of GSO 
main functions is to issue Gulf Standards /Technical regulation through 
specialized technical committees (TCs). 
 
GSO through the technical program of committee TC No 5  "  The Gulf 
Technical Committee for Food and Agricultural Standards Products" has prepared this Standard .  The Draf t Standard has been prepared by (
KINGDOM 
OF Saudi ARABIA      ) 
 
 The draft Standard has been prepared  based on relevant ADMO, International 
and National foreign Sta ndards and references. 
 
This standard has been approved as Gu lf (Standard / Technical Regulation)   by 
GSO Board of Directors  in its meeting No..../.... ….held on    /    /   /  H ,  /    /   G 
 
                            
  3 
 
 
    
PREPARED MEATS: HEAT TREATED 
PRESSED MEATS 
 
    
 
Date of GSO Board of Directors’ Approval :  Issuing Status :  
 
 
 
       
 
 
 
           
 
 
 
 
PREPARED MEATS: HEAT TREATED  
  4PRESSED MEATS 
 
 
1. SCOPE AND FIELD OF APPLICATION 
 This standard is  concerned with Pressed meats treat ed with heat prepared from 
beef  or buffllo or camel or lamb or domesticated birds or rabbit meats free of 
bones, cartilages and tendons and packed in suitable containers. 
 
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 1794 “Hermetically Sealed Round tin Cans Used for Canning Foodstuffs”. 2.4 GSO 655 “Methods of Microbiological Examin ation of Meat, Fish and Shellfish”. 
2.5 GSO 20     “Methods for Determination of Contaminating Metallic Elements in 
Foodstuffs”. 
2.6 GSO   21  “Hygienic Regulations for Food Plants and Their Personnel”. 2.7 GSO 22 “Methods of Test for Coloring Materials Used in    Foodstuffs”. 2.8 GSO ISO 2918 “Meat and Meat Products- Determination of Nitrite Content 
(Reference Method). 
2.9 GSO 590 “Microbiological Methods for Food Examination: Commercial Sterility 
Test for Canned Food”. 
2.10 GSO 323 “Requirements for Transporta tion and Storing Chilled and Frozen 
Foods”. 
2.11 GSO 993 “Animal Slaughtering Requirements According to Islamic Law”. 
2.12 GSO 1863 “Foodstuffs Containers – Part  2: Plastic Container – General  
Requirements”. 
2.13  GSO 1016 “Microbiological Criteria for Foodstuffs –  Part  1”. 
2.14 GSO 988 “Limits of Radioactivity Levels Permitted in Foodstuffs   Part 1”. 2.15 GSO 998 “Detection Methods of Allowed Limits of Radioactivity Levels in 
Foodstuffs”. 
2.16 GSO CAC/MRL 02  "
 Maximum Residue Limits for Veterinary Drugs in Food". 
2.17 GSO/CAC 193 "  General Standard for contaminants & toxins in food   ". 
GSO to be approved by the Organization concerning: 
2.18   “Detection of Pork Meat in Foodstuffs”.  
  52.19  “Detection of Lard in Food Stuffs”. 
2.20  “Maximum Level of Pesticides Residues Permitted in Agricultural and Food 
Products – Part 3”. 
2.21  “Methods of Detection of Maximum Li mits of Pesticide Residues Permitted in 
Foodstuffs”. 
2.22  “Detection and Determination of veterinary drugs in food  ”. 
 
3. DEFINTIONS 
3.1 Heat treated pressed meat: Food product pr epared from cured beef or bufflo or 
camel or lamb or domesticated birds or ra bbit meats to which milk proteins, sugar 
and spices are added and heat treated  after packing by pressing in suitable 
containers. 
3.2 Heat treated pressed unmixed meat cuts : Heat treated pressed meat (item 3.1) 
prepared from certain boneless carcass cuts like leg or breast. 
3.3 Heat treated pressed mixed meat cuts : Heat treated pressed meat (item 3.1) 
prepared from a mixture of boneless carcass cuts - 
3.4 Canned heat treated pressed meat: Heat treated pressed unmixed or mixed meat 
cuts( items 3.2, 3.3) which was packed in su itable plastic bass prior to insertion in 
tinned cans. 
3.5 Packed heat treated pressed meat: Heat  treated pressed unmixed or mixed meat 
cuts( items 3.2 , 3.3) which was vacuum packed in suitable casinos. 
3.6 Packed heat treated pressed meat slices : Heat treated pressed unmixed or mixed 
meat cuts (items 3.2 , 3.3 ) cut into slices and vacuum packed in suitable plastic containers. 
 
4. PRESSED MEATS TYPES 
4.1 Heat treated pressed meats are classified according to the meat cuts used for their 
preparation into: 
4.1.1  Heat treated pressed unmixed meat cuts (item 3.2). 4.1.2 Heat treated pressed mixed meat cuts (item 3.3). 4.2 Heat treated pressed meat are classifi ed according to the product packing method 
into: 
4.2.1 Canned heat treated pressed meat (3.4). 4.2.2  Packed heat treated pressed meat (3.5). 4.2.3 Packed heat treated pressed meat slices (3.6). 
 
 5. REQUIREMENTS 
 The following requirements shall be met in pressed meat:  
  65.1 It shall be prepared according to hygien ic regulations stated in GSO standard 
mentioned in item 2.6. 
5.2 The meats used to produce the product shall be derived from animals slaughtered 
according to GSO standard mentioned in item 2.11. 
5.3 The meats used for pressed meat proce ssing shall be in compliance with GSO of 
their concern. 
5.4 All the other ingredients used for fres h meet processing, shall be in compliance 
with GSO of their concern. 
5.5     Shall be free from  pork-meat products and lard or their derivatives. 
5.6 The meat used for their processing shall be from one type. 5.7 If mechanically deboned meat is used, its  percentage shall not exceed 10% of the 
total weight of the raw meat used to produce the product. 
5.8 The heat treatment shall be sufficient to ensure safety and Wholesomeness of the 
product. 
5.9 It shall be free from spoilage signs, foreng smell and dirtiness. 5.10 The flavour of pressed meats shall be characteristic of the meat type 5.11 The product shah be homogenous and sliceable upon cutting. 5.12  It shall be free from artificial coloring materials. 5.13 The percentage of meat in the product shall not be less than 80%. 5.14 The moisture content shall not exceeds 4 times the protein content (%) + 10%. 5.15  The fat content in the final product shall not exceed 30% for red meats product 
and 1 0% for the domesticated birds product. 
5.16  The sodium choloride content in the final product shall not exceed 3 % by mass. 5.17 The toxins and contaminants limits shall comply with those maximum limits  
mentioned in GSO standard stated in item ( 2.17 ). 
5.18 Additives 5.18.1 Preservatives 
– Sodium and / or potassium nitrite content in the final product shall not 
exeed 125ppm. 
– Potassium chloride- according to good manufacturing practice (GMP). 
5.18.2 Antioxidants 
– Ascorbic acid and it sodium or -potassium salts}  – Isoascorbic acid Sodium or potassium salts  Expressed as ascorbic acid and shall not exceed 500 ppm, singly or 
combinedly. 
– Erythorbic acid or its sodium or potassium salts  Expressed as erythorbic acid and shall not exceed 500 ppm, singly or 
combinedly.  
  75.18.3 Water binding agents 
 Mono, di-or poly-Sodium or potassium phosphate expressed as P 2 O5 and shall 
not exceed 3000 pprn, singly or combinedly. 
5.18.4 Flavoring agents 
– Spices, condiments and natural flavour} – liquid smook} 
 according to good manufacturing practice (GMP). 5.18.5 Flavour enhancers 
– Mono Sodium glutamate shall not exceed 5000 ppm 
5.18.6 Thickening agents 
– Agar} according to GMP. 
– carragenan} according to GMP. 
5.18.7 Binding agents 
– vegetable proteins and their products milk proteins and shall not exceed 
3.5% 
5.18.8 Filling agents 
–  Sucrose, dextrose and glucose and shall not exceed 3.5% 
5.19          Microbiological limits  shall not exceed limits stated in GSO mentioned in item 
2.13 
5.20 The limits of pesticide residues shall not exceed the maximum limits stated in 
GSO mentioned in item 2.20. 
5.21 Radioactivity levels shall not exceed  the maximum limits stated in GSO 
mentioned in item 2.14. 
5.22   The limits of Veterinary Drugs shall not exceed than the limits stated in GSO 
standard mentioned in item (2.16). 
5.23 Imported pressed meats 
 In addition to items 5.1 – 5.21 the following requirements shall be met: 5.23.1 It is forbidden to import pressed meats from any country where there are epidemic 
diseases as defined in the quarantine rules of Gulf except after obtaining in 
advance permission from the concerned authorities. 
5.23.2 The imported lot shall be accompanied with a certificate approved and ratified by 
the Gulf
 Consulate or any delegated body indicati ng that the meat used in pressed 
meats processing was from animals slaughtered according to Islamic law, as well as the date of slaughtering, animal type  and that the product has been found free 
from infectious diseases and fit for human consumption. 
5.23.3 The imported lot shall be accompanied with  a certificate of the country of origin 
indicating the country from which th e product was imported , approved and 
ratified by the Gulf Consulate or its representative 
 
  
  86. SAMPLING 
 Samples shall be taken according to GSO mentioned in item 2.2. 
 
7. METHODS OF TESTING AND EXAMINATION 7.1 Examination methods 
7.1.1 Detection of microbiological limits sh all be carried out according to GSO 
mentioned in item 2.4. 
7.1.2  The contaminating metallic elements shall be determined according, to GSO 
standard mentioned in item 2.5. 
7.1.3 Detection of coloring agents shall be  carried out according to GSO standard 
mentioned in item 2.7. 
7.1.4  Nitrite content shall be determined acco rding, to GSO standard mentioned in item 
2.8. 
7.1.5 Detection of Commercial Sterilization Effi ciency shall be Carried out According 
to GSO standard mentioned in item 2.9.  
7.1.6  Detection of pork meat shall be carried  out according to GSO standard mentioned 
in item 2.18. 
7.1.7  Detection of Lard shall be carried out  according to GSO standard mentioned in 
item 2.19. 
7.1.8 Detection of Veterinary Drugs residue s shall be carried out according to GSO 
standard mentioned in item 2.22. 
7.1.9  Detection of pesticide residues shall be  carried out according to GSO standard 
mentioned in item 2.21. 
7.1.10  Detection of radioactivity levels shall be carried out according to GSO standard 
mentioned in item 2.15. 
7.2 Tests 
 All the necessary tests shall be carri ed out on representative sample taken 
according to item 6 to determine its compliance with this standard. 
  
  98. PACKAGING AND STORAGE 
 The following shall be met in packaging, transporting and storing pressed meats: 
8.1  Packaging 8.1.1 Canned pressed meats;  Without prej uidice to the provision GSO standard 
mentioned in item 2.3 the following shall be met: 
8.1.1.1 The internal surface of the can shall be  enameled with a suitable meat enamel. 
8.1.1.2 The internal surface of the can shall be free of black spots and erosion. 8.1.2 Packed pressed meats: The product is  vacuum packed in special casings. 
8.1.3 Packed pressed meats slices.  Without prejudice to the provision GSO stated in 
item 2.12 pressed meats slices are vacuum packed in suitable plastic containers. 
8.2 Transportation And Storage 8.2.1 The requirement stated in GSO mentioned in item 2.10 shall be observed. 8.2.2 Packed and sliced pressed meats shall be transported and stored cold so that the 
temperature at the thermal centre of the product does not exceed 5
oC. 
8.2.3 Canned pressed meats shall be transporte d and stored at a temperature not to 
exceed 25oC and cold at 5oC  if the original can is opened. 
8.2.4 Shelf-life of products: 8.2.4.1 Canned, shout not exceed 18 months 8.2.4.2 Packed pressed meats slices shall not exceed 2 months 8.2.4.3 In the case that the package was opened , the its Shelf- life shall not exceed 72 hrs 
and shall be kept chilled throughout this period. 
 
9. LABELLING 
 Without prejuidice to what is stated  in the GSO mentioned in item 2.1 the 
following information shall be clearly declared on the package: 
9.1 Product name and type according to packaging. 9.2     Fat % , clearly shown with bold letters. 9.3     Binders or fillers added. 9.4     Preservatives used and their limits. 9.5       In the case of slices, write “keep cold”.  Temperature shall not exceed 5
oC”.  
  10 
   
References 
 
 Codex Allmentarius commission CAC/STAN 96-1981.  Cooked Cured Ham.  Codex Alimantarius Vol. 10/1994.  Codex Alimentarius Commission Alinorm 83/16 Report of the twelfth Session of the Codex committee on processed Meat and poultry products  Leatherhead Food R.A. Food  Legislation Surveys No . 6. Heavy Metals in Foods Second Edition, 1986.  Codex Alimentrarius     commission 11/1991codex committee on additives and contaminants Twenty-Third session