ΔϴΑήόϟ΍ΞϴϠΨϟ΍ϝϭΪϟϥϭΎόΘϟ΍βϠΠϣϝϭΪϟβϴϴϘΘϟ΍ΔΌϴϫ

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GCC STANDARDIZATION ORGANIZATION (GSO)

UAE.S GSO 1327 :2002

ϡϭέϔϣϟ΍ΝΎΟΩϟ΍ϡΣϟΓίϬΟϣϟ΍ϡϭΣϠϟ΍

Prepared Meat Minced Chicken Meat

ICS: 67.120.20

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 ϡϭήϔϤϟ΍ΝΎΟΪϟ΍ϢΤϟΓΰϬΠϤϟ΍ϡϮΤϠϟ΍
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Prepared Meat Minced Chicken Meat

Date of GSO Technical Council Approval

Issuing Status Technical Regulation

ΓΪΤΘϤϟ΍ΔϴΑήόϟ΍Ε΍έΎϣϹ΍ΔϟϭΪϟϪϴγΎϴϘϟ΍ΕΎϔλ΍ϮϤϟ΍

Standards of United Arab Emirates

Date of ESMA Board of Directors

Approval

ESMA® All Rights Reserved to Emirates Authority for Standardisation and Metrology

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 GSO STANDARD GSO 1327 / 2002

PREPARED MEAT — MINCED

CHICKEN MEAT
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1. SCOPE AND FIELD OF APPLICATION

This standard is concerned with minced chicken meat.

2. COMPLEMENTARY REFERENCES
2.1 GSO 9/1995 "Labelling of Prepackaged Foods".

2.2 GSO 592/1995 "Methods of Sampling Meat and Meat Products".

2.3 GSO 986/1998 "Frozen Chickens".

2.4 GSO 20/1984 "Methods for the Determination of Contaminating Metallic

Elements in Foodstuffs".

2.5 GSO 21/1984 "Hygienic Regulations for Food Plants and Their Personnel".
2.6 GSO 22/1984 "Methods of Test for Colouring Matter Used in Foodstuffs".

2.7 GSO 322/1994 "Chilled Chickens".

2.8 GSO 323/1994 "General Requirements for Transportation and Storage of Chilled
and Frozen Foods".

2.9 GSO 993/1998 "Animal Slaughtering Requirements According to Islamic Law".

2.10 GSO 356/1994 "Preservatives Permitted for Use in Foodstuffs.

2.11 GSO 150/1992 "Expiration Periods of Food Products - Part 1".

2.12 GSO 382/1994 "Maximum Limits for Pesticide Residues in Agricultural and Food
Products" (Part 1).
2.13 GSO 988/1998 “Limits of Radioactivity Levels Permitted in Foodstuffs”.

2.14 GSO 998/1998 “Methods for Detection Radioactivity Levels Permitted in

Foodstuffs”.

2.15 GSO 1016/1998 “Microbiology Criteria for Foodstuffs – Part 1”.

Draft GSO Standard to be approved by GSO on:

2.16 "Detection of Pig Fat in Foodstuffs".

2.17 "Detection of Pig Meat".

2.18 GSO 655/1996 "Microbiological Examination for Meat, Fish, Shellfish, and Their
Products".

2.19 GSO Standard ON "Meat and Meat Products – Determination of Hormone like
Substance Diemthyl Stilbestrol, Zronal and Taleranol".

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 GSO STANDARD GSO 1327 / 2002

2.20 GSO Standard ON "Permissible Limits for Pesticide Residues in Agricultural

and Food Products" “Part 3”.
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2.21 GSO Standard ON "Expiration Periods of Food Products" (Part 3).

2.22 GSO Standard ON "Food Products of imol Sources - Maximum Permissible

Limits of Veterinary Medicines - Part 1".

2.23 GSO Standard ON "Meat and Meat Product - Methods for Determination of
Antibiotics Residues (Amoxiline - Apramycin - Chloramphenicol)".

2.24 GSO 839/1997 "Food Products Containers - Part 1: General Requirements".

2.25 GSO Standard ON "Food Products Containers - Part 2: Plastic Containers -

General Requirements".

2.26 GSO Standard ON "Maximum Permissible Limits of Contaminating Metallic

Elements in Foods".

2.27 GSO Standard ON Physical and Chemical Methods of Test for Meat and Meat
Products".

3. DEFINITIONS
3.1 Minced chicken meat

A product prepared by mincing chilled or frozen deboned chicken meat.

3.2 Chilled minced chicken meat

A minced chicken meat [3.1] that has been cooled at temperature - 0.5°C to + 1°C.

3.3 Frozen minced chicken meat

A minced chicken meat [3.1] that has been frozen at temperature not exceeding -
30°C.

3.4 Edible parts and viscera

The liver from which gall bladder has been removed, the heart from which the
pericardial sac has been removed, the gizzard from which the lining membrane
has been removed, neck and feet after complete cleaning.

4. REQUIREMENTS
4.1 The following requirements shall be met in minced chicken meat:

4.1.1 The meat used in processing, shall be of chicken slaughtered in an abattoir

according to the GSO standard mentioned in 2.9.

4.1.2 The product shall be completely free from pork products.

4.1.3 It shall be prepared according to hygienic regulations specified in the GSO

standard mentioned in 2.3.

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 GSO STANDARD GSO 1327 / 2002

4.1.4 The meat used in the product shall conform to the GSO standards mentioned in
2.3 and 2.7.
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4.1.5 The temperature of the processing place shall not exceed 10 °C.

4.1.6 Edible parts mentioned in 3.4 and inedible parts shall not be used in processing of
the product.

4.1.7 The product shall be free from mucoid materials, signs of deterioration, dirt or
undesirable smells.

4.1.8 Mixing of minced chicken meat with any other kind of meat is not permitted.

4.1.9 Fat granules shall be homogenously distributed in the product, provided that the
percentage of fat in the final product shall not exceed 15% (m/m).

4.1.10 It shall be free from any colouring or preservative materials.

4.1.11 It shall be free from plant starch, fiber or protein.

4.1.12 It is permitted to add spices according to good manufacturing practice.

4.1.13 It is allowed to add ascorbic and isoascorbic acids and their sodium salts, at a
maximum of 500 ppm, alone or together.

4.1.14 Pesticide residue shall not exceed the maximum limits permitted according to the
GSO standards mentioned in (2.12 and 2.20).

4.1.15 Limits of radioactivity levels shall not exceed the permitted maximum levels
specified in the GSO standard mentioned in (2.13).

4.1.16 Microbiological limits of the product shall be according to the GSO standard
mentioned in (2.15).

4.1.17 The maximum limits of contaminating metallic elements in the product shall be
according to the GSO standard mentioned in (2.26).

4.1.18 Limits of veterinary medicine residues in the product shall not exceed those
specified in the GSO standard mentioned in (2.22).

4.1.19 Chilled chicken meat temperature shall not exceed 10 °C during processing and
mincing period which shall not exceed 3 hours to be followed by sudden cooling
or freezing to the required temperature.

4.1.20 In case of preparing chilled or frozen minced chicken meat from chilled chicken
meat, it shall be processed within a period not exceeding three days as of the
slaughtering date.

4.2 In case of preparing frozen minced chicken meat from frozen chicken meat, the
following shall be taken in consideration:

4.2.1 Items 4.1.1 to 4.1.18 shall apply.

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 GSO STANDARD GSO 1327 / 2002

4.2.2 Mincing shall be done at -4.0 °C. If chicken meat has been completely thawed it
shall not be prepared from this meat.
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4.2.3 Freezing shall be done at -30 °C within 90 minutes as quickly as possible.

4.3 In case of imported frozen minced chicken meat, items 4.1 to 4.2 shall apply in
addition to the following:

4.3.1 It is forbidden to import minced chicken meat from any country where there are
epidemic diseases as defined in the quarantine rules of the GSMO except after
obtaining an advance agreement from the concerned authority in the Kingdom.

4.3.2 The imported lot shall be accompanied with a certificate approved and ratified by
the GSO consulate, or any delegated body indicating that the meat origin is from
chicken that has been slaughtered according to Islamic rules as well as the date of
slaughtering and that the chicken have been found free from infectious diseases
and fit for human consumption.

4.3.3 The imported lot shall be accompanied with a certificate of the country of origin
approved and ratified by the GSO consulate or its representative and indicating
the country of origin from which the frozen minced chicken meat is imported.

4.3.4 The period elapsing until arrival to the entrance port in the GSMO shall not
exceed 4 months as from the slaughtering date.

5. SAMPLING
Samples shall be taken according to the GSO standard mentioned in (2.2).

6. METHODS OF INSPECTION AND TEST

6.1 Detection of pig meat shall be carried out according to the GSO standard
mentioned in (2.17).

6.2 Detection of pig fat shall be carried out according to GSO standard mentioned in
(2.16).

6.3 Determination of contaminating metallic elements shall be carried out according

to GSO standard mentioned in (2.4).

6.4 Microbiological tests shall be carried out according to GSO standard mentioned in
(2.18).

6.5 Detection of radioactivity levels shall be carried out according to GSO standard
mentioned in (2.14).

6.6 Detection of hormones and antibiotics shall be carried out according to GSO
standards mentioned in (2.19 and 2.23).

6.7 Detection of extranious matter, starch, fibres and protein content shall be carried
out according to the GSO standard mentioned in (2.7).

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 GSO STANDARD GSO 1327 / 2002

7. PACKING, TRANSPORTATION AND STORAGE

On packing, transportation and storage the following shall be observed:
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7.1 Packing

Without prejudice to what is mentioned in the GSO standards mentioned in (2.24

and 2.25), the following shall be observed:

7.1.1 The packages, the packing and covering materials shall be hygienic, clean, not
causing any changes in the characteristics of minced chicken meat. It shall not
transmit to it any materials harmful to human health, or contaminate it with any
undesirable material.

7.1.2 The packing material shall be of sufficient strength to protect the minced chicken
meat during transportation, storage and handling.

7.1.3 It shall be packed in full form, homogenous in shape and free from air bubbles.

7.1.4 The packed product shall be put in boxes, provided that units in each box be
uniform in shape, size and weight.

7.2 Transportation and storage

Without prejudice to what is stated in the GSO standard mentioned in 2.8 the
following shall be observed:

7.2.1 The inside temperature of chilled minced chicken meat shall not exceed -0.5 to -1
°C.

7.2.2 The inside temperature of frozen minced chicken meat shall not exceed -18 °C.

7.2.3 Expiration date of chilled minced chicken meat shall not exceed five days as from
the slaughtering date.
7.2.4 Expiration period of the frozen product prepared from chilled chicken meat shall
not exceed 9 months as from the slaughtering date.

7.2.5 Expiration period of the frozen product prepared from frozen chicken meat shall
not exceed the remaining expiration period of the frozen chicken meat starting
from the date of slaughter.

8. LABELLING
Without prejudice to what is stated in the GSO standards mentioned in (2.1 and
2.11) the following information shall be declared on the packages label:

8.1 The product condition (chilled - frozen).

8.2 Directions for transportation and storage temperature.

8.3 The fat percentage.