1 
ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ
STANDARDIZATION ORGANIZA TION FOR G.C.C (GSO) 
 
 
  
 
 ﻧﻬﺎﺋﻲﻣﺸﺮوع  
 
 
  
GSO 5/FDS…….. / 2011 
 
 
  
ﻭﻡﻠﺤﺍﻟ  ﺍﻟﻤﻌﺒﺄﺓ  ﻋﻠﻰﻴﻭﺘﺤﻤﻟﺍ ﻭﺼﻠﺼﺔﺔ  ﺨﻀﺭﺍﻭﺍﺕ    
PACKAGED MEAT CONTAINING 
VEGETABLES AND SAUCE 
  
                                                         
 
 ﺇﻋﺩﺍﺩ 
 
 ﺍﻟﻤﻨﺘﺠﺎﺕ  ﻤﻭﺍﺼﻔﺎﺕ  ﻟﻘﻁﺎﻉ ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻔﻨﻴﺔ ﻭﺍﻟﺯﺭﺍﻋﻴﺔﺍﻟﻠﺠﻨﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ  
 
 
 
 ﺒﺸﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻟﻤﻭﺍﺼﻔﺔ  ﻤﺸﺭﻭﻉ  ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ
ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ  ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻓﺈﻨﻬﺎ ﻟﺫﻟﻙ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ 
ﺍﻟﺨﻠﻴﺠﻴﺔ  ﺍﻟﻬﻴﺌﺔ ﺇﺩﺍﺭﺓ ﻤﺠﻠﺱ ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ.   
 
 
 
  
  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 progra m of committee TC No 5  "  The Gulf 
Technical Committee for Food and Ag ricultural 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 
 
 
 
  
 
PACKAGED MEAT CONTAINING 
VEGETABLES AND SAUCE 
 
    
 
Date of GSO Board of Directors’ Approval :  Issuing Status :  
 
 
 
 
 
         
  
  
  
 
 
 
    
  4PACKAGED MEAT CONTAINING 
VEGETABLES AND SAUCE 
 
1. SCOPE AND FIELD OF APPLICATIONS 
 This standard is concerned with m eat beef, buffalo, camel, mutton or goat 
contained in a suitable containers with ve getables or sauce or both and packaged 
in a suitable container. 
 
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 996 “Beef, Bufflo, Mutton and Goat Fresh Meat”. 
2.4 GSO 1794 “Hermetically Sealed Round tin Cans Used for Canning Foodstuffs”. 2.5 GSO 655 “Methods of Microbiological Examin ation of Meat, Fish and Shellfish”. 
2.6 GSO 997 “Beef , Buffalo , Mutton and Goat Chilled and Frozen”. 
2.7 GSO 20     “Methods for Determination of Contaminating Metallic Elements in 
Foodstuffs”. 
2.8 GSO   21  “Hygienic Regulations for Food Plants and Their Personnel”. 
2.9 GSO 22 “Methods of Test for Coloring Materials Used in          Foodstuffs”. 
2.10 GSO ISO 1443 “Meat and Meat Products- Determination of Fat Content”. 2.11 GSO ISO 937 “Meat and meat products -Determination of nitrogen content 
(Reference method).” 
2.12 GSO 88 “Meat and Meat Products- Determination of Chloride Content ( 
Reference Method)”. 
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 
(Reference Method). 
2.15 GSO 590 “Microbiological Methods for Food Examination: Commercial Sterility 
Test for Canned Food”. 
2.16 GSO 993 “Animal Slaughtering Requirements According to Islamic Law”. 
2.17 GSO 834 “Fresh, Chilled and Frozen Camel Meat”. 
2.18 GSO 839   “Food Packages Part 1– General Requirements”. 2.19  GSO 1016 “Microbiological Criteria for Foodstuffs –  Part  1”.  
  52.20 GSO 988 “Limits of Radioactivity Levels Permitted in Foodstuffs   Part 1”. 
2.21 GSO 998 “Detection Methods of Allowed Limits of Radioactivity Levels in 
Foodstuffs”. 
2.22 GSO/CAC 193 "  General Standard for contaminants & toxins in food   ". 2.23 GSO CAC/MRL 02  "
 Maximum Residue Limits for Veterinary Drugs in Food". 
GSO to be approved by the Organization concerning: 
2.24   “Detection of Pork Meat in Foodstuffs”. 
2.25  “Detection of Lard in Food Stuffs”. 2.26  “Maximum Level of Pesticides Residues Permitted in Agricultural and Food 
Products – Part 3”. 
2.27  “Detection and Determination of veterinary drugs in food  ” 
 
3. DEFINITIONS  
3.1 Packaged meat: product prepared from cuts Chilled or frozen minced beef, 
buffalo, camel, mutton or goat meat and contained in a suitable container and 
subjected to heat treatment. 
3.2  Packaged meat containing vegetables. P ackaged   meat (3.1) containing fresh or 
preserved vegetables. 
3.3  Packaged meat containing sauce: Packaged meat (3.1) containing sauce . 3.4  Packaged meat containing vegetables a nd sauce: Packaged meat (3.1) containing 
vegetables and sauce. 
4. CLASSIFICATION 
4.1  Packaged meat with vegetables 
4.2 Packaged meat with sauce. 
4.3 Packaged meat with vegetables and sauce. 
5. REQUIREMENTS 
 The following requirements shall be met in  packaged meat mixed with vegetables 
and sauce: 
5.1 The meats used to produce the product sha ll be derived from animals slaughtered  
according to GSO standard mentioned in  (2.16). 
5.2 The product shall be prepared according to  the hygienic regulations stated in GSO 
standard mentioned in (2.8). 
5.3 The product shall be completely free from pork and lard or their derivatives. 
5.4 The meat used for processing the product shall be in compliance with GSO 
standard mentioned in (2.3, 2.6 and 2.17).  
  65.5 The meat used for processing shall be from one type. 
5.6 The added fat of animal origin must be  from the same type of meat used in 
manufacturing of the product. 
5.7 The products shall be free from dirt, signs of spoilage and undesirable odors. 5.8 The products shall be free from cartila ges, bones, tendons and blood vessels that 
appear with blood collections. 
5.9 The product shall be free from muzzle, ears, lips, mucous membrane, genital 
system, lungs, stomachs, intestines and bladder. 
5.10 The product shall be free from artificial coloring materials 
5.11 The percentage of meat in the net weight of the product shall not less than 45%. 
5.12 The fat content in the final product shall not be more than 25%. 5.13 The sodium chloride content in the final product shall not exceed 3%. 
5.14 Total volatile nitrogenous compounds shall not exceed 20 mg/ 100 g of sample. 
5.15 The toxins and contaminants limits shall comply with those maximum limits  
mentioned in Gulf standard stated in item ( 2.22 ). 
5.16 The sodium and/or potassium nitrite cont ent in the final product shall not exceed 
125 ppm 
Calculated as sodium nitrite. 
5.17 Additives: 
5.17.1  Iso-ascorbic acid and its sodium and pot assium salts should be estimated either 
individually or combined as ascorbic  acid only where it should not exceed 550 
ppm  .  
5.17.2  Erythrobric acid and its salts from s odium and potassium shall not exceed more 
than 550 ppm singly or combined. 
5.17.3  Mono-,di-or ploy-sodium and potassium phosphate expressed as P2O5 and shall 
not exceed more than 3000 ppm, singly or combindly. 
5.17.4  Monosodium  glutamate shall not exceed more than 5000 ppm. 
5.17.5  Spices may be added according to good manufacturing practice. 
5.17.6  Vegetables and sauce according to good manufacturing practice (GMP). 
5.18  Microbiological criteria shall not exceed  the limits stated  in GSO standard 
mentioned in (2.19). 
5.19  The limits of pesticides residues shall not exceed  the limits stated in item (2.26). 
5.20  The limits of radioactivity levels Sha ll not exceed the maximum limits stated in 
item (2.20). 
5.21   The limits of Veterinary Drugs shall not exceed the limits stated in GSO standard 
mentioned in item (2.23).  
  75.22 Imported packaged and minced meat containing vegetables and sauce shall in 
addition to items from 5.1 to 5.21, meet the following requirements. 
5.22.1 It is forbidden to import packaged meat  containing vegetables and sauce from any 
country where there are epidemic diseases as defined in the Quarantine rules of the Gulf except after obtaining advance permission from the concerned authorities. 
5.22.2 The imported lot shall be accompanied by certificate approved and ratified by the 
Gulf consulates, or their representatives indicating that the meat used in minced 
meat processing is from animals slaughtered  according to Islamic rules, as well  as 
the date of  slaughtering, animal type  and the product has been found free from 
infectious diseases and fit for human consumption. 
5.22.3  The imported lot shall be accompanied with  a certificate of the country of origin 
indicating the country from which the product is imported, approved and ratified by the Gulf consulates or its representative. 
6. SAMPLING 
 Samples shall be taken according to the GSO standard mentioned in (2.2). 
 
7. METHODS OF TESTING AND EXAMINATION 
 All necessary tests shall be carried out on the representative sample taken 
according to item (6)  to determine its compliance with this standard. 
7.1 Microbiological tests shall be carried out according to GSO standard mentioned in 
(2.5). 
7.2 Physical contamination such as metals shall be determined according to GSO 
standard mentioned in item  (2.7). 
7.3 Detection of colour additives shall be carried out according to GSO standard    
mentioned in (2.9). 
7.4 Total fat content shall be determined according to GSO standard mentioned in 
(2.10). 
7.5 Total nitrogen content shall be determined according to GSO standard         
mentioned in (2.11).  
7.6 Sodium chloride content shall be de termined according to GSO  standard 
mentioned in (2.12). 
7.7 Moisture content shall be determined according to GSO  standard mentioned in 
(2.13). 
7.8 Nitrite content shall be determined acco rding to GSO  standard mentioned in 
(2.14). 
7.9 the effectiveness of commercial sterili zation shall be determined according to 
GSO  standard mentioned in ( 2.15).  
  87.10 Detection of limits of radioactivity levels shall be carried out to GSO  standard 
mentioned in (2.21). 
7.11 Detection of veterinary drugs shall be  carried out according to GSO  standard 
mentioned in (2.27). 
7.12 Detection of pork meat shall be carried out according to GSO  standard mentioned 
in (2.24). 
7.13 Detection of lard shall be carried out according to GSO  standard mentioned in ( 
2.25). 
8.     PACKAGING, T RANSPORTATION AND STORAGE: 
 The following shall be met in product canning, transportation and storing. 
 8.1 Canning 
 Without prejudice to the provisions of GS O  standards mentioned in items 2.4 and 
2.18, the following shall be met: 
8.1.1  Cans used for canning the product shall be suitable, hygienic and shall preserve 
the quality and safety of the product. Th e internal surface of the can shall be 
enamelled with an enamel suitable for meat and be free from black spots and 
erosion. 
8.2 Transportation and storage 
8.2.1 Canned minced meat shall be transported and stored at a temperature not 
exceeding 25oC. 
8.2.2 Expiration date Shall not be more th an than 12 months from the date of 
processing. 
 
9. MARKING 
 Without prejudice to what is stated in the GSO  standard mentioned in (2.1) the 
following information shall be clearly declared on the cans; 
9.1 Product name and type of meat used. 
9.2 Fat percentage clearly shown with bold letters. 
 
  
 
   
  9REFERENCES 
 
Gulf Standard GSO 1816/2007 
Minced meat Egyptian Standard 
2097 / 2005 
Minced meat mixed with soyabean protein . 
J.F.Gracey 1981 
Thornton”s Meat Hygiene,Seventh  edition.  The English language Book Society  and Bailliere Tindall,London. 
S.J. Palling , 1980. 
Development in food Packaging-1, Applied Science Published Ltd Ripple Road, Barking,Essex,England.