‫هيئة التقييس لدول مجلس التعاون لدول الخليج العربية‬

GCC STANDARDIZATION ORGANIZATION (GSO)

‫مشروع مواصفة نهائي‬

Final Draft of Standard FDS

TC05 ‫اعداد اللجنة الخليجية رقم‬

Prepared by GSO Technical Committee No. TC05

GSO 05/DS/ GSO : 2022

‫ كفتة اللحم المبردة والمجمدة‬- ‫اللحوم المجهزة‬

Prepared meat – chilled or
frozen meat Kofta

ICS: 67.120.00

This document is a draft Gulf Technical ‫هذه الوثيقة مشروع لالئحة فنية خليجية تم توزيعها‬

Regulation circulated for comments. It is, ‫ لذلك فإنها عرضة‬،‫إلبداء الرأي والملحوظات بشأنها‬

therefore, subject to alteration and ‫ وال يجوز الرجوع إليها كالئحة فنية‬،‫للتغيير والتبديل‬

modification and may not be referred to as .‫خليجية إال بعد اعتمادها من الهيئة‬

a Gulf Technical Regulation until approved

.GSO by
GSO STANDARD GSO : 2022

Foreword

GCC Standardization Organization (GSO) is a regional organization which

consists of the national standardization bodies of GCC member states. One of
GSO main functions is to issue gulf standards and technical regulations through
specialized technical committees.

GSO Ministerial Committee in its meeting number (…..) held on …./…../…..H,

which corresponds to …../…./….., has approved the update of the translation of
Gulf Technical Regulation GSO 1329:2022 titled " Prepared meat – chilled or
frozen meat Kofta" in English language which was studied through the
technical program of GSO Technical Committee for Food and Agricultural
Products (…..) in …….. schedule . (Arabic) text is considered the official text
in case of any conflicts between the two. This document will cancel and replace
the Gulf Technical Regulation…………………………………
GSO STANDARD GSO :2022

PROCESSED MEAT: CHILLED OR

FROZEN MEAT KOFTA

1- Scope and Field of Application

This standard is concerned with chilled or frozen meat kofta prepared
from sheep, goats, beef or camel buffalo meats.
2- Complementary References
2.1 GSO 9 “Labelling of Prepackaged Foods”.
2.2 GSO 592 “Methods of Sampling Meat and Meat Products”.
2.3 GSO 589 “Methods for Physical and Chemical Analysis of Fish,
Shellfish and Their Products”.
2.4 GSO 1754 “Edible Vegetable Oils - Part 1 ”.
2.5 GSO 20 “Methods for the Determination of Contaminating Metallic
Elements in Foodstuffs”.
2.6 GSO 21 “Hygienic Regulations for Food Factories and Their
Personnel”.
2.7 GSO 22 “Methods of Testing the Colouring Matter Used in
Foodstuffs”.
2.8 GSO ISO 1443 “Meat and Meat Products - Determination of Total
Fat Content”.
2.9 GSO ISO 937 “Meat and Meat Products - Determination of Nitrogen
Content (Reference Method)”.
2.10 GSO 88 “Meat and Meat Products - Determination of Chloride
Content (Reference Method)”.
2.11 GSO ISO 5554 “Meat and Meat Products - Determination of Starch
Content (Reference Method)”.
2.12 GSO 91 “Meat and Meat Products - Determination of Moisture
Content”.
2.13 GSO ISO 2918 “Meat & Meat Products - Determination of Nitrite
Content”.

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GSO STANDARD GSO :2022

2.14 GSO 323 “General Requirements for Transportation and Storage of

Chilled and Frozen Foods”.
2.15 GSO 993 “Animal Slaughtering Requirements According to Islamic
Law”.
2.16 GSO 150-1 “Expiration Periods of Food Products - Part 1”.
2.17 GSO 382 “Maximum Limits for Pesticide Residues in Agricultural
Food Product - Part 1”.
2.18 GSO 1816 “Minced Meat”.
GSO Standard drafts to be approved by GSO on:
2.19 GSO 655 “Methods of Microbiological Examination of Meat, Fish,
Shellfish and Their Products”.
2.20 GSO 1016 “Microbiological Standards for Merchandise and
Foodstuffs”.
2.21 GSO 150-2 “Expiration Periods of Food Products - Part 2”.
2.22 GSO 2276 “Detection of Lard in Foodstuffs”.
2.23 GSO 193 “Contaminants and Toxins in Food and Feedstuffs”.
2.24 GSO 998 “Methods for detecting the limits of permissible radioactive
levels in foodstuffs - Part 1”.
2.25 GSO 2500 “ Additives Permitted for Use in Foodstuffs”.
2.26 GSO 839 “Foodstuff Containers - Part 1 - General Requirements”.
2.27 GSO 1863 “Foodstuff Containers – Part 2: Plastic Containers -
General Requirements”.
2.28 GSO 2481 “Maximum Permissible Limits of Veterinary Drugs
Residue in Food ”.
2.29 GSO 2055 “Halal Foods – Part 1”.
2.30 General requirements for areas of packing and repacking of various
foodstuffs.
2.31 General requirements for food contact materials standards.

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GSO STANDARD GSO :2022

3- Definitions
3.1 Meat kofta: Products prepared from chilled or frozen minced meat, to
which some optional ingredients may be added, such as: spices,
seasonings, oil, lemon, etc. According to the requirements of
presenting the final product, whether chilled or frozen, and formed
into balls, fingers, or discs, uncooked or partially cooked.
3.2 Chilled meat kofta: Meat kofta products chilled at a temperature of
4oC or less.
3.3 Frozen meat kofta: Meat kofta products frozen at a temperature of less
than -18oC as quickly as possible.

4- Classification
Meat kofta are classified according to the total fat content as follows:
4.1 Low fat meat kofta: total fat content does not exceed 15% by mass.
4.2 Medium fat meat kofta: total fat content does not exceed 23% by
mass.
4.3 High fat meat kofta: total fat content does not exceed 30% by mass.

5- Requirements
The following requirements shall be met in meat kofta:
5.1 The meat used in their processing shall be from meat of animals
slaughtered in abattoirs in accordance with the GSO standard
mentioned in 2.15.
5.2 That the meat be slaughtered according to what is mentioned in GSO
standard clause 2.29.
5.3 It shall be prepared according to the hygienic regulations stated in the
GSO standard mentioned in 2.6.
5.4 The ingredients used in the preparation of these products shall
conform to the relevant applicable GSO standards.

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GSO STANDARD GSO :2022

5.5 The meat of one kind shall not be mixed with any of the other kind.
5.6 In preparing the product, it is prohibited to use the following organs
and viscera: ears, scalp, nose, snouts (including lips and nose),
mucous membranes, muscle tendons, reproductive system, lungs,
udder, intestines and bladder.
5.7 It shall be free from rancidity, off odours and extraneous matter.
5.8 The final product shall have the characteristic taste and odour.
5.9 Temperature of the processing vicinity shall not exceed 12oC during
preparation of products.
5.10 Total protein content in the product shall not be less than 16% by
mass.
5.11 The percentage of meat in the product containing filling or binding
agents shall not be less than 75% by mass.
5.12 Moisture content in the product shall not exceed 60%.
5.13 Salt content shall be according to the GSO standard clause 2.25.
5.14 The residues of veterinary drugs shall be according to the GSO
standard clause 2.28.
5.15 Microbiological limits shall be in accordance with the GSO standard
draft mentioned in item 2/20.
5.16 Radioactivity levels in the product shall not exceed the maximum
permitted limits according to the GSO standard mentioned in 2.23.
5.17 Pesticide residues shall not exceed the maximum limits stated in the
GSO standard mentioned in 2.17.
5.18 The additives to the product must comply with what is stated in GSO
standard clause 2.25.
5.19 Oils may be used in partially or totally cooking of the product
according to the GSO standard mentioned in 2.4.
5.20 It is permitted to use the following components in the processing of
meat kofta:
5.20.1 Condiments, spices and natural flavours.

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GSO STANDARD GSO :2022

5.20.2 Fillers: starch, flour, bread, bread crumb, sumag - in amounts not to
exceed 3.5% by mass (singly or in combination).
5.20.3 Binders: Plant proteins, caseins, egg protein, and not to exceed 12%
of the total product.
5.20.4 In case of using soy protein, the proportion of binders shall not
exceed 6.8% of the isolate soy protein, which is equivalent to 12% of
other binders.
5.20.5 Natural components: condiments, salt (sodium chloride), chili,
glucose, dextrose, powdered milk.
5.21 In the case of frozen product
5.21.1 The final product shall be quickly frozen after cooking.
5.21.2 The temperature of meat used in processing of the product shall not
exceed -4oC during preparation.
5.22 The maximum limit of contaminated elements should be according to
GSO standard clause 2.23.
5.23 In case of imported meat kofta:
It shall conform to all items from 5.1 to 5.22 in addition to the
following:
5.23.1 It is prohibited to import meat kofta from a country infected with
epidemic diseases according to quarantine regulations en force in the
Kingdom, except after obtaining prior agreement of the authorities
concerned in the Kingdom.
5.23.2 The imported shipment must be accompanied by an approved halal
certificate according to the regulations and legislation of GCC
countries, in accordance with what is stated in items (2.15, 2.29).
5.23.3 The imported shipment must be accompanied by an approved health
certificate according to the regulations and legislation of GCC
countries.
6- Sampling
Samples shall be taken according to the GSO standard mentioned in
2.2.

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GSO STANDARD GSO :2022

7- Methods of Examination and Testing

7.1 Methods of examination
7.1.1 Moisture content shall be determined according to the GSO standard
mentioned in 2.12.
7.1.2 Protein content shall be determined according to the GSO standard
mentioned in 2.9.
7.1.3 Fat content shall be determined according to the GSO standard
mentioned in 2.8.
7.1.4 Pork meat shall be detected according to the GSO standard mentioned
in 2.21.
7.1.5 Lard shall be detected according to the GSO standard mentioned in
2.22.
7.1.6 Starch content shall be determined according to the GSO standard
mentioned in 2.11.
7.1.7 Sodium chloride shall be determined according to the GSO standard
mentioned in 2.10.
7.1.8 Ascorbic acid content shall be determined according to the GSO
standard mentioned in 2.25.
7.1.9 Contaminating metallic elements shall be determined according to the
GSO standard mentioned in 2.5.
7.1.10 Detection of colouring matter shall be determined according to the
GSO standard mentioned in 2.7.

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GSO STANDARD GSO :2022

7.1.11 Nitrite content shall be determined according to the GSO standard

mentioned in 2.13.
7.1.12 Microbiological examination shall be carried out according to the
GSO standard mentioned in 2.20.
7.1.13 Radioactivity level shall be determined according to the GSO
standard mentioned in 2.24.
7.1.14 Hormones and antibiotics residues shall be detected according to the
GSO standard mentioned in 2.29.
7.1.15 Other required tests shall be carried out according to the GSO
standard mentioned in item 2.3.
7.2 Tests
All necessary tests shall be carried out on the representative sample
taken according to item (6) to determine its compliance with all items
of this standard.

8- Packaging, Transportation and Storage

8.1 Packaging
Without prejudice to what is stated in the GSO standard mentioned in
2.26, 2.28, 2.30 and 2.31, the following shall be met in packaging: -
8.1.1 The packages used in packing shall be clean, hygienic and do not
cause any change in the sensory characteristics of the product
according to GSO standard clauses 2.26 and 2.27.
8.1.2 Packages shall provide the product with complete protection during
transportation, sotrage and handling.
8.1.3 Product package units shall be uniform in size, shape and weight.
8.2 Transportation and Storage
Without prejudice to what is stated in the GSO standard mentioned in
2.14, the following shall be met:
8.2.1 Chilled uncooked product (kebab, kofta, meat balls) should be
transported or stored at a temperature of -0.5  1oC.

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GSO STANDARD GSO :2022

8.2.2 Chilled, partially cooked product should be stored at a temperature of

4oC or less.
8.2.3 Frozen, partially cooked product shall be stored at a temperature not
exceeding -18oC
8.2.4 The shelf-life of the product shall be as specified in GSO standard
clause 2.16 and 2.21.

9- Labelling
Without prejudice to what is stated in the GSO standard mentioned in
2.1, 2.16 and 2.21, the following information shall be declared on the
label of the product:
9.1 The word “partially cooked” shall follow the name of the product
(kofta meat), when the product is partially cooked.
9.2 To state the type of meat and classify the product according to the fat
content as stated in clause (4).
9.3 Temperature of transportation and storage.
9.4 Number of product units inside the package shall be declared.

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GSO STANDARD GSO :2022

Technical Terms

Meat Kofta ................................................................................................. ‫كفتة اللحم‬

Mix Coating .......................................................................................... ‫عجينة الخليط‬
Rusk .............................................................................................................. ‫بقسماط‬

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GSO STANDARD GSO :2022

References
Food Standards and Labeling " United States Department of Agriculture
.2005"Policy Book
https://www.fsis.usda.gov/sites/default/files/import/Labeling-Policy-
Book.pdf

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