,"The Gulf Standardization Organization (GSO) has issued the Final Draft Gulf Standard GSO 1870:2025 titled “Chilled and Frozen Ostrich Meat”, prepared by Technical Committee TC05. This draft regulation is open for comments from stakeholders across the GCC region before formal adoption. Once approved, it will replace the previous edition GSO 1870:2008.
The draft sets updated and comprehensive requirements for ostrich carcasses, chilled cuts, and frozen meat products, ensuring improved safety, hygiene, uniformity, and compliance with GCC food regulations. The standard applies strictly to ostriches and excludes poultry such as chicken or domestic birds.
Scope and Definitions
The draft defines ostrich meat as skeletal muscles (with or without bones or fat) from ostriches (Struthio camelus), slaughtered according to Islamic Shariah. Carcasses include liver, gizzard, and heart when processed for edible use, while non-edible viscera are excluded.
It also distinguishes between:
Chilled ostrich carcasses cooled to ≤4°C after evisceration
Frozen ostrich carcasses rapidly frozen to −18°C or below
Various retail cuts—strips, steak, legs, neck, wings
Classification of Ostrich Meat Cuts
The draft introduces a four-grade classification system based on age, meat color, fat characteristics, and muscle uniformity:
Premium Grade – from ostriches under 16 months, uniform bright red meat, white fat
First Grade – from ostriches 16–24 months, red uniform meat, white fat
Second Grade – pieces not fully meeting top-grade criteria or meat from ostriches over 24 months
Third Grade – dark red meat, yellow fat, older animals, or inconsistent coloration
Product Requirements
Ostrich meat must:
Come from disease-free, healthy birds
Be slaughtered per GSO Islamic slaughter requirements
Be handled under hygienic conditions per GSO standards for food establishments and slaughterhouses
Be free from foreign odors, fecal matter, contaminants, bruises, blood clots, and lesions
Be cooled to ≤4°C within 24 hours post-slaughter
For frozen meat: reach ≤−18°C within 72 hours after initial cooling
Not be refrozen after thawing
Additional safety requirements include compliance with:
GSO limits for contaminants and toxins
GSO microbiological criteria
Veterinary drug residue limits
Import Regulations
Imported ostrich meat must meet all standards applicable to domestic production and additionally must:
Not originate from countries facing epidemic diseases as per GCC health legislation
Be accompanied by:
A valid health certificate
A certified certificate of origin
A certified Halal slaughter certificate
Packaging, Transport & Storage
The standard mandates:
Packaging in suitable, food-safe materials that protect the product
Uniformity of units inside each package
Transport/storage temperatures:
Chilled meat: ≤4°C
Frozen meat: ≤−18°C
Compliance with GSO standards for food packaging, refrigeration, and storage
Labelling Requirements
Each package must display:
“Chilled” or “Frozen”
Product name and cut classification
Shelf life
Storage instructions
Grade classification
Slaughter date
Other mandatory GSO labelling elements
The GSO encourages stakeholders to submit comments before the final adoption of the regulation."
Consumer News Region