هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
مشروع مواصفةنهائي 
Final Draft of Standard FDS 
 
 
 
اعداد اللجنة الخليجية رقمTC05 
 
Prepared by GSO Technical Committee No. TC05 
 
 
 
GSO 05/DS/  GSO        : 2022  
  
 
 
اللحوم المجهزة- كفتة اللحم المبردة والمجمدة  
Prepared meat – chilled or  
frozen meat Kofta 
 
 
 
 
ICS:  67.120.00  
 
هذه الوثيقة مشروع للائحة فنية خليجية تم توزيعها 
لإبداء الرأي والملحوظات بشأنها، لذلك فإنها عرضة 
للتغيير والتبديل، ولا يجوز الرجوع إليها كلائحة فنية  
خليجية إلا بعد اعتمادها من الهيئة. This document is a draft Gulf Technical 
Regulation circulated for comments. It is, 
therefore, subject to alteration and 
modification and may not be referred to as 
a Gulf Technical Regulation until approved 
by GSO. 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  
 
1 
 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 Test ing 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 & M eat Products - Determination of Nitrite 
Content”.  GSO STANDARD  GSO    :2022  
 
2 
 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 Me at, 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 an d 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 f or areas  of packing and repacking of various 
foodstuffs.  
2.31         General requirements for food contact materials standards.  
 GSO STANDARD  GSO    :2022  
 
3 
  
3- Definitions  
3.1 Meat kofta : Products prepared from chilled or frozen minced meat, to 
which some optional ingredients may b e 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 prod ucts 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 t hese products shall 
conform to the relevant applicable GSO  standards.  GSO STANDARD  GSO    :2022  
 
4 
 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, lung s, 
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 1 2oC during 
preparatio n 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 2.2 5. 
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 menti oned 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 followi ng components in the processing of 
meat kofta:  
5.20.1  Condiments, spices and natural flavours.  GSO STANDARD  GSO    :2022  
 
5 
 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, ca seins, 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:  condi ments, 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 prohib ited 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 a ccompanied 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 accordin g to the regulations and legislation of GCC  
countries . 
6- Sampling  
 Samples shall be taken according to the GSO  standard mentioned in 
2.2. 
 GSO STANDARD  GSO    :2022  
 
6 
 7- Methods of Examination and Testing  
7.1 Methods of examination  
7.1.1  Moisture content shall be determined accordin g 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 accor ding 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 ac cording 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.  GSO STANDARD  GSO    :2022  
 
7 
 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 accordin g 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  Othe r 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 stand ard. 
 
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, hygi enic 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 pac kage 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 b e 
transported  or stored at a temperature of -0.5  1oC. GSO STANDARD  GSO    :2022  
 
8 
 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.  
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD  GSO    :2022  
 
9 
  
Technical Terms 
كفتة اللحم ................................................................ .................................  Meat Kofta   
عجينة الخليط ................................................................ ..........................Mix Coating  
بقسماط ................................................................ ..............................................  Rusk  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD  GSO    :2022  
 
10 
 References 
United States Dep artment of Agriculture  " Food Standards and Labeling 
Policy Book" 2005. 
https://www.fsis.usda.gov/sites/default/files/import/Labeling -Policy -
Book.pdf  