PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDARD  
  DUS DEAS 1063  
First Edition  
2021 -mm-dd 
 
 Reference number  
DUS DEAS 1063:  2021 
© UNBS 2021  
   
Dried meat — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 1063: 2021  
ii                © UNBS  2021  - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2021  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS.  
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The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
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  PUBLIC REVIEW DRAFTDUS DEAS 1063: 2021  
© UNBS  2021  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amen ded. UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisatio n for Standardisation (ISO),  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the Worl d Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 1063: 2021 , Dried meat — Specification , is identical with and has 
been reproduced from an East African  Standard, EAS 1063: 2021 , Dried meat — Specification , and adopted  
as a Uganda Standard . 
The committee responsible for this document is Technical Committee UNBS/ TC 213, Live animals, meat and 
meat products . 
This standard cancels and replaces US 1930:  2019, Dried meat — Specification , which has been withdrawn.  
Wherever the words, “ East African  Standard " appear, they should be replaced by "Uganda Standard ". PUBLIC REVIEW DRAFT
 DEAS 1063: 2021  
ICS xxxxxx  
 
© EAC 2021                                                                                                                            First Edition 2021 
 DRAFT EAST AFRICAN STANDARD 
Dried meat ― Specification 
EAST AFRICAN COMMUNITY PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 1063:2021 
ii © EAC 2021 – All rights reserved  
 Copyright notice 
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 PUBLIC REVIEW DRAFTDEAS 1063:2021  
© EAC 2021 – All rights reserved  iii 
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East African Standards (EAS).  The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community .  
East African Standards are developed through Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
The committee responsible for this document is Technical Committee EASC/TC 004 , Meat and meat 
products . 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights. 
 
 
 
 
 
 
 
 
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDRAFT EAST AFRICAN STANDARD  DEAS 1063:202 1 
 
© EAC 2021 – All rights reserved  1 
 Dried meat — Specification 
1 Scope 
This draft East African Standard specifies requirements, sampling and test methods for dried meat.  
2 Normative references 
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies. 
EAS 769 , Specification for edible fats and oil 
EAS 35, Edible salt – Specification  
Codex Standard GSFA 192  
EAS 39, Hygiene in the food and drink manufacturing industry - Code of practice  
ISO 22000, Food safety management systems - Requirements for any organization in the food chain  
EAS 151, Hazard analysis critical control points (HACCP)  
CAC/MRL 2, Maximum Residue Limits for Veterinary Drugs in Food  
EAS 38, Labelling of pre-packaged foods  
ISO 4832, — Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coliforms — Colony-count technique  
ISO 16649-2, Microbiology of food and animal feeding stuffs - — Horizontal method for the enumeration of 
beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-
bromo-4-chloro-3-indolyl beta-D-glucuronide  
ISO 6888- 1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird-Parker agar medium  
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella 
spp. 
ISO 11290 – 1, Microbiology of the food chain - Horizontal method for the detection and enumeration of 
Listeria monocytogenes and other Listeria spp. -- Part 1: Detection method  
CAC/RCP 58-2005, Codex code of hygienic practice for meat  
EAS 12 , Specification for potable water   PUBLIC REVIEW DRAFTDEAS 1063:2021 
2 © EAC 2021 – All rights reserved  
 ISO 17604, Microbiology of food and animal feeding stuffs- carcass sampling  
ISO/TS 17728, Microbiology of food and animal feeding stuffs- sampling techniques for microbiological 
analysis of foods and feeds  
ISO 16654, Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Escherichia 
coli 0157:H7  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply. 
ISO and IEC maintain terminological databases for use in standardization at the following addresses: 
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 Meat 
all parts of an animal that are intended for, and have been judged as safe and suitable for human 
consumption 
3.2 Meat product 
Is meat that has been subjected to treatment irreversibly modifying its Organoleptic and physiochemical 
characteristic (OIE) 
3.3 Dried meat  
meat product that has undergone water loss to achieve desired moisture content obtained through appropriat e 
techniques such as but not limited to sun drying, solar drying, oven drying, air drying, heat drying and freeze 
drying 
3.4 Food producing animals 
are gazetted animals that are wholesome and fit for human consumption  
3.5 Ready- to-eat 
Products that are intended to be consumed without any further cooking steps 
3.6 Meat speciation 
method of analysis for species identification in raw, heated and/or processed meat products offered for sale 
4 Raw materials 
4.1 Meat shall be inspected and approved as wholesome and fit for human consumption and free from 
objectionable odours, flavours and other contamination. 
4.2 All ingredients shall be of acceptable biological, chemical and physical quality and complying with the 
relevant East African standards. 
5 Requirements 
5.1 General requirements 
5.1.1  The meat used for preparing dried meat product shall be obtained from food producing animals which 
have been slaughtered in accordance with CAC/RCP 58. 
5.1.2  The meat shall be inspected and approved as fit for human consumption by a competent authority. PUBLIC REVIEW DRAFTDEAS 1063:2021  
© EAC 2021 – All rights reserved  3 
 5.1.3  The meat used for this processing shall be from one type and its flavor must be characteristic of that 
type. 
5.1.4  The products shall be free from foreign bodies, dirt, sign of spoilage and unacceptable odors. 
5.2 Specific requirements 
The Dried meat shall comply with the specific requirements given in Table 1 , when tested in accordance with 
the test methods specified therein. 
Table 1 — Specific requirements for dried meat 
 
S/No.  Parameters  Limits for the final product  
% m/ m Test method  
i.  Moisture content, max.  30 ISO 936  
ii.  Crude fat, max.  25 ISO 1442  
iii.  Crude protein, min.  20 ISO 937  
iv.  Total ash, max.  5 ISO 936  
 
5.2.2 Quality requirements 
Dried meat shall comply with the following quality requirements.  
5.2.2.1  The appearance  of the dried meat shall be as uniform as possible. The absence of large wrinkles and 
notches indicates the desired steady and uniform dehydration of meat. 
5.2.2.2  The colour  of the surface, as well as of the cross-cut should be uniform and dark red. A darker 
peripheral layer and bright red colour in the centre indicates excessively fast drying. Because of the remaining 
higher water content in the centre, these meat parts may still be susceptible to microbiological growth. 
5.2.2.3  The texture  of properly dried meat shall be hard, similar to frozen meat. A softer texture can be 
recognized by pressing the meat between your fingers. These pieces shall be kept for one more day in the 
dryer for finishing. 
5.2.2.4  Taste and flavour  are very important criteria for the acceptance of dried meat by the consumer. Dried 
meat shall possess a mild salty taste which is characteristic for naturally dried meat with no added spices. Off-
odours shall not occur. However, a slightly rancid flavour, which occurs because of chemical changes during 
drying and storage, is commonly found in dried meat and is acceptable. Dried meat with a high fat content 
shall not be stored for a long period but used as soon as possible in order to avoid intensive rancidity. 
6 Optional ingredients 
 
a) Spices, Seasonings and Condiments shall comply with relevant East African Standard; 
b) Edible fat and oil complying with EAS 769 ;  
c) Salts complying with EAS 35;  
d) Curing agents complying with Codex GSFA. 
7 Food additives 
The food additives used in the dried meat product shall be in accordance with Codex Standard GSFA 192. PUBLIC REVIEW DRAFTDEAS 1063:2021 
4 © EAC 2021 – All rights reserved  
 8 Hygiene requirements  
Dry meat products shall be prepared in hygienic conditions as stipulated in EAS 39. 
9. Microbiological limits 
Dried meat  shall comply with the microbiological limits  in Table 2, when tested in accordance with the test 
methods specified therein.  
Table 2 — Microbiological limits for dried meat 
 
S/No.  Type of organisms  Dried meat  Test method  
Ready to eat  Further processing  
i.  Enterobacteriaceae, cfu/g, max.  102 103 ISO 2152 8-2 
ii.  Escherichia coli , cfu/g, max.  absent  103 ISO 16649 -2 
iii.  Coagulase positive  staphylococcus 
aureus, cfu/g, max.  absent  103 ISO 6888 -1 
iv.  Salmonella, per 25g  absent  absent  ISO 6579  
v.  Listeria monocytogenes cfu/g  absent  absent  ISO 11290 -2 
vi.  Yeast and mould s, cfu/g  102 104 ISO 21527 -2 
 
10 Dried meat speciation  
The identification/isolation of meat species shall be done according to the Polymerase Chain Reaction (PCR) 
test and Enzyme Linked Immuno Sorbent Assay (ELISA) procedure amongst other validated methods. 
11 Contaminants 
11.1 Veterinary drug residues 
Dried meat shall have a maximum Residual limit for veterinary drugs in accordance with CAC/MRL- 2. 
 
11.2 Pesticide residues 
Dried meat shall have a maximum pesticide residues limit as in accordance with Codex Alimentarious 
standards. 
12 Heavy metals  
Dried meat shall not contain heavy metal contaminants in excess of the limits given in Table 3, when tested in 
accordance with the test methods specified therein. 
Table 3 — Heavy metal contaminants limits for dri ed meat 
S/No.  Contaminants limits  Maximum limits  
ppm  Test method  
i.  Arsenic (As ) 0.1 ISO 17294 -2 
ii.  Lead (Pb)  0.1 ISO 6633  
iii.  Cadmium  (Cd) 0.05 ISO 5961  
iv.  Mercury  (Hg) 0.03 ISO 6637  PUBLIC REVIEW DRAFTDEAS 1063:2021  
© EAC 2021 – All rights reserved  5 
 13 Packaging 
Dried meat shall be packaged in suitable food grade materials which will safeguard the hygienic, nutritional, 
technological and organoleptic properties of the product. 
14 Labelling 
Labelling of packages of dried meat shall be done in accordance with the requirements stipulated in EAS 38 . 
Labelling of pre-packaged food shall include the following: 
a) Name of the product (of meat used) as appropriate;  
b) Name, location and address of manufacturer; 
c) Net weight, in g or kg; 
d) Declaration as either “raw”,” cooked” “smoked’’ ; 
e) Declar ation as either “ ready- to-eat” or “for further processing ”; 
f)     Declaration of method of drying; 
g) List of ingredients in descending order; 
h) Nutritional information; 
i)    Declaration of preservatives used; 
j)    Date of manufacture; 
k) Expiry date; 
l)     Batch number; 
m) Instructions for use; 
n) Storage conditions; and 
o) Country of origin.  
15 Sampling 
Samples shall be taken in accordance with the provisions of ISO/TS 17728. PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFT   
 
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