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GSO 986:2015
GSO - Cover page
تقديم
Foreword
1 Field and Scope of Implementation
2 COMPLEMENTARY References
3 Definitions
4 Requirements
5 Sampling
6 Testing Methods
7 Displaying, Packaging, Transportation and Storage
8 Labelling
References:
GSO 986:2015
لائحة فنية خليجية
الدجاج المجمد
Gulf Technical Regulation
Frozen Chickens
ICS:
67.120.30


Contents Page

تقديم

هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها أجهزة التقييس الوطنية في الدول الأعضاء ، ومن مهام الهيئة إعداد المواصفات القياسية واللوائح الفنية الخليجية بواسطة لجان فنية متخصصة.
قرر مجلس الإدارة لهيئة التقييس لدول مجلس التعاون لدول الخليج العربية في الاجتماع الـ (21) بتاريخ 1436/08/02 هـ ،الموافق 2015/05/21م اعتماد تحديث ترجمة اللائحة الفنية الخليجية رقم GSO 986:2015 وعنوانها "الدجاج المجمد" إلى اللغة الانجليزية التي تم دراستها ضمن برنامج عمل اللجنة الفنية الخليجية للمواصفات الغذائية والزراعية (TC05) المدرجة في خطة الإمارات العربية المتحدة . ويعتبر النص العربي هو المرجع الأساس في حال وجود اختلاف بين النصين. على أن تلغي وتحل محل اللائحة الفنية رقم GSO 986:1998 .

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 Board of Directors in its meeting number (21) held on 02/08/1436 H, which corresponds to 21/05/2015, has approved the update of the translation of Gulf Technical Regulation GSO 986:2015 titled "Frozen Chickens" in English language which was studied through the technical program of GSO Technical Committee for Food and Agricultural Products (TC05) in UNITED ARAB EMIRATES 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 986:1998.

Gulf Technical Regulation GSO 986:2015
Frozen Chickens

1 Field and Scope of Implementation

This Standard is specifically designed for whole broiler chicken (not egg-laying hens) meats, its pieces and visceral organs that are fit for human consumption, and which are preserved by freezing.

2 COMPLEMENTARY References

2.1
GSO CAC/MRL 2: Maximum residue limits for veterinary drugs in foods
2.2
GSO 9: Labeling of Prepackaged Foodstuffs
2.3
GSO 20: Methods for the Determination of Contaminating Metallic Elements in Foodstuffs
2.4
GSO 21: Hygienic Regulations for Food Plants and their Personnel
2.5
GSO 22: Methods of test for coloring matter used in foodstuffs
2.6
GSO 87: Meat and meat products – Determination of nitrogen content – Reference Method
2.7
GSO 149: Un bottled drinking water
2.8
GSO 150‑2: Expiration dates for food products- part 2: Voluntary Expiration dates
2.9
GSO/CAC 193: General Standard for Contaminants and Toxins in Food and Feed
2.10
GSO 322: Chilled chicken
2.11
GSO 323: General requirements for transportation and storage of chilled and frozen foods
2.12
GSO382, GSO383: Maximum allowable limits of pesticides residue in agricultural and food products – Part 1 & 2
2.13
GSO 384: Ice for human consumption
2.14
GSO 592: Methods of sampling for meat and meat products
2.15
GSO 655: Method of microbiological examination for meat, fish, and shell fish
2.16
GSO 713: Hygienic regulations for poultry processing abattoirs and their personnel
2.17
GSO 839: Food packages – Part 1: General requirements
2.18
GSO 988: Limits of Radiation Levels Permitted in Foodstuffs- Part 1
2.19
GSO 993: Animal slaughtering requirements according to Islamic law
2.20
GSO 1016: Microbiological Criteria of Food Product- Part 1
2.21
GSO 1694: General principles of food hygiene
2.22
GSO 1863: Food packages –Part 2: Plastic package - General requirements
2.23
GSO 1193: Polyethylene bags for food packaging applications
2.24
Gulf Standard to be approved by GSO on “Permitted additives in food stuff”

3 Definitions

3.1
Frozen Whole Chicken
Whole carcasses of broiler chicken (rather than egg-laying hens) which are fit for human consumption, after being slaughtered, blood drained, feathered, feet severed at the knee joint, eviscerated and cleaned, then frozen using appropriate freezing methods
3.2
Frozen Chicken Cuts:
Chicken cuts include halves, quarters, breasts, drumsticks and thighs, wings and smaller cuts (portions of a cut) that are fit for human consumption. They are defined as follows:
3.2.1
Halves:
Which is produced by cutting the body in two halves resulting from cutting the bird longitudinally from the middle of the keel bone in the front and through the backbone at the back
3.2.2
Quarters:
Produced by splitting each half into two quarters, resulting in breast and leg quarters
3.2.3
Thigh:
Contains the thigh and fibula bones, along with the surrounding muscles. Should be cut off at the knee joint
3.2.4
Breasts:
Includes the keel (breast bone) and connected ribs extending on both sides with the surrounding muscles
3.2.5
Smaller cuts:
(portions of cuts): Includes deboned fillet pieces, and two or three-joint wings featuring wing drummettes, mid-sections and tips or portions thereof
3.3
Parts fit for human consumption:
includes the neck and edible giblets; i.e. liver, heart and gizzard, after removing the gallbladder from the liver. Moreover, the horny lining membrane of the gizzard, along with gizzard contents should be removed. The heart may or may not have a protein membrane, the neck cannot be taken as a by-product if left with the body
3.4
Quick freezing process
The product after any suitable preparation shall be subjected to a sudden and fast freezing process. The freezing process shall be carried out in appropriate equipment in such a way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process shall not be regarded as complete unless and until the product temperature has reached −18°C or colder
3.5
The application of a protective coating of ice (Glazing)
Applying a protective coating of ice (ice glaze) to the frozen product by dipping or spraying it with water or by using the surface ice glaze solution
3.6
Dehydration (Freezer burns)
When the sample unit exhibits excessive loss of moisture clearly shown as white or yellow discoloration on the surface, which masks the color of the flesh and reaches beyond the surface, so as it cannot be easily removed by scraping with a knife or other sharp instrument without unduly affecting the appearance of the product