AFDC 22 ( 488) DTZS   
 
 
DRAFT TANZANIA STANDARD  
 
Meat extract (beef ) – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                                                                                                                                                                                                                AFDC 22 ( 488) DTZS   
 Meat extract (beef) – specifications  
0 FOREWORDS  
 
Meat extract is a highly concentrated meat stock, usually made from beef  and is widely 
used as a food item. It is usually prepared as a concentrated product by the  
evaporation, under vacuum , of aqueous extract, produced by cooking cattle or buffalo 
meat in water.  
 
This draft T anzania standard has been prepared to ensure that Meat extract (beef)  
manufactured or imported in the country meet the safety and quality requirements  
acceptable to the consumers and feasible for the manufacturers . 
 
In the preparation of this Tanzania stan dard assistance was drawn from IS 11748:1986 
Meat  extract (beef), food grade  — Specification published by the Indian Standards 
Institution.  
 
In reporting the results of a test or analysis made in accordance with this  Tanzania 
Standard, if the final value o bserved or calculated is to be rounded off, it shall be done 
in accordance with TZS 4 (see clause 2).  
 
1 Scope   
This draft Tanzania standard prescribes  the requirements, sampling and test methods 
for Meat extract (beef), food grade .  
2 NORMATIVE REFERENCE S  
TZS 4, Rounding off numerical values.  
TZS 109, F ood processing units - Code of hygiene.  
TZS 118 / ISO 4833, Microbiology of food and animal feeding stuffs – Horizontal 
method for the enumeration of microorganisms – Colony -count technique at 30 oC. 
TZS 1 22/ISO 6579 -1, Microbiology of food and feeding staffs – Horizontal method for 
detection of Salmonella spp . 
TZS 123/ISO 7937, Microbiology of food and animal feeding stuffs – Horizontal method 
for the enumeration of Clostridium perfringens  – Colony -count t echnique.  
TZS 125 – 1/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 – 
Amen dment 1: Inclusion of precision data   
TZS 538, Labelling of pre -packaged foods — General requirements  
TZS 731/ISO 7251, Microbiology of food and feeding -stuffs – Horizontal method for the 
detection and enumeration of presumptive Escherichia  Coli – Most Pro bable Number 
Technique                                                                                                                                                      AFDC 22 ( 488) DTZS   
 TZS 852 -1/ISO 11290 -1, Microbiology of food and animal feeding stuffs – Horizontal 
method for the detection and enumeration of Listeria monocytogenes – Part 1 – 
Detection method  
TZS 1761/ISO 1443 Meat and meat products – Determinat ion of total fat content  
ISO 17604 Microbiology of the food chain – Carcass sampling for microbiology analysis  
ISO 10272 -1:2006 Microbiology of food and animal feeding stuffs – Horizontal method 
for detection and enumeration of Campylobacter spp . – Part 1: Detection method  
Codex Stan 193 – Codex general standard for contaminants and toxins in food and 
feed.  
TZS 2841/ISO 2917, Meat and meat products – measurement of pH – preference  
TZS 1761/ISO 1443 Meat and meat products – Determination of total fat cont ent 
  
3 Terms and definitions  
For the purpose of this draft Tanzania standard, the following references shall 
apply. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any  
amendments) applies:  
 
3.1 meat extract   
highly concentrated meat stock, usually made from beef  
 
4 Requirements   
4.1 General requirements  
4.1.1  raw materials  
The meat used shall be fresh , (warm, chilled to below 4 oC or frozen  at a temperature 
below -18 oC). 
4.1.2  Meat extract ; 
4.1.2.1  texture shall be short that is not stringy.  
4.1.2.2  consistency shall be firm. 
4.2 Specific requirements  
Meat extract (beef)  shall comply with specific requirements stipulated in the Table 1.  
Table 1: Specific Requirements  for meat extract (beef)  
S/N Char acteristics  Requirements  Method of tests  
1 Total solids, %  m/m, Min  80.0 Appendix A 
2 Matter insoluble in water 
and ether, % m/m, Max  2.0 Appendix B  
3 Protein content, %  m/m, 
Min 8.0 TZS 1760                                                                                                                                                      AFDC 22 ( 488) DTZS   
 4 Chloride (as NaCl) 
content, % m/m , Max  5.0 AFDC 22  (703) C D1 
5 Fat, % m/m, Max  0.5 TZS 1761  
 
 
4.3  Solubility  
When 3g of material is dissolve d in 300ml  of boiling water in white porcelain beaker and  
allowed to cool to 55 – 60 oC shall;  
a) be clear;  
b) be light brown to brown in colour;  
c) have a characteristic beefy taste, free fr om bitterness, scorching, acidity, 
gluyness, astringency and off -flavours.  
6 Food additives  
No preservative, additives, artificial colouring or flavouring matter shall be used.  
 
5 Hygiene  
5.1 Meat extract (beef)  shall be pr epared and handled unde r strict hygienic conditions 
according to TZS 109 (see clause 2).  
5.2 Meat extract (beef)  shall not contain microbiological count more than the 
requirements prescribed in  Table  2.  
Table 2: Microbiological limits for meat extract  
S/N Characteristics  limits Test methods  
1 Total plate count, cfu/g, 
max.  1 x 105 TZS 118  
2 Escherichia coli  absent  TZS 731   
3 Staphylococcus aureus , 
cfu/g, Max  1 x 102 TZS 125 -1 
4 Salmonella spp  per 25g  absent  TZS 122,  
5 Clostridium perfringens  
per 25g  absent  TZS 123  
6 Camp ylobacter spp  per 
25g absent  ISO 10272 -1 
7 Listeria monocytogenes  
per 25g  absent  TZS 852 -1 
8 Yeast and mould, g, max 50 test 
 
6 Contaminants  
6.1 Heavy metal  
Meat extract (beef) shall not contain heavy metal in excess than limits specified in 
Codex Stan  193 and Table 3;                                                                                                                                                      AFDC 22 ( 488) DTZS   
 Table 3: Maximum limits of heavy metals contaminants  for Meat extract (beef)  
S/N Heavy metals  Maximum limits  
ppm  Test method  
I Arsenic (As)  0.1 TZS 76  
Ii Lead (Pb)  0.1 TZS 268  
iii Cadmium (Cd)  0.03 AOAC 973:34  
Iv Mercury (Hg)  0.01 AOAC 971:21  
 
6.2 Pesticides and veterinary drug residues   
The maximum residual limits (MRLs) for pesticides and veterinary drug residues in meat 
extract (beef) shall be as prescribed by CAC/MRLs.  
7 Sampling and method of tests   
7.1 Sampling  
Sampling of  Meat extract (beef) shall  be done in accordance with ISO 17604 . 
  
7.2 Test  
Testing of Meat extract (beef) shall be done in accordance with test methods prescribed 
in Table 1, 2 and 3 . 
8 Packaging, marking and labeling   
8.1 Pack ing    
Meat extract (beef) shall be securely packed in wide mouthed containers with tightly 
fitting lids. Any further packing of these containers in protective outer wrappings shall be 
subject to agreement between the purchaser and the packer.  
8.2 Marking and labeling  
Each contain er shall be marked and labeled in accordance with TZS 538. In addition, 
Meat extract (beef) container shall be legibly and indelibly marked with the following 
information:  
 
a) Name of the product shall be Meat extract (beef) ;  
b) Name and address of the manufac turer/packer;  
c) Batch or code number;  
d) Net weight;  
e) Date of production;  
f) Expiry date;                                                                                                                                                      AFDC 22 ( 488) DTZS   
 g) Storage  conditions;  
h) Country of origin;  
i) Cooking  instruction.  
j) List of ingredients in ascending order.  
 
8.3 The container may also be marked with TBS Certification Quality Ma rk. 
NOTE  – The TBS Standards Mark of Quality may be used by the manufacturers 
only under license from TBS. Particulars of conditions under which the 
licenses are granted may be obtained from TBS.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                                                                     AFDC 22 ( 488) DTZS   
 APPENDIX A 
(Normative)  
DETERMINATION OF TOTAL SOLIDS  
 
A-1. APPARATUS  
A-1.1 Flat – Bottom Dishes  – of nickel or other suitable material and with cover. 
Dishes should not be affected by boiling water. They may be 7 to 8 cm in diameter and 
not more than 2.5 cm deep . They should be provided with sho rt glass stirring rods 
having a widening flat end.  
A-1.2 Well -Ventilated Oven  – maintained at 100 oC ±2 oC. 
A-2 PROCEDURE  
A-2.1 Weigh accurately about 5g of the sample into a flat -bottom glass or  aluminum 
dish (with a cover) previously dried and weighed. H eat the dish containing the material 
after uncovering in an oven maintained at 100 oC±2 oC for about 5 hours. Cool in a 
desiccator and weigh with the cover on. Repeat the process of drying, cooling and 
weighing at half -hourly intervals, until the differenc e between two consecutive weighings 
is less than 2 mg. Record the lowest weight . 
A-3 CALCULATION  
A-3.1 Total solids, percent by weight  =
   
Where  
           W2 =Weight in g of dried sample with the dish,  
           W = Weight in g of empty dish,  and  
           W1= Weight in g of sample with the dish.  
 
 
 
 
 
 
 
 
 
 
                                                                                                                                                     AFDC 22 ( 488) DTZS   
 APPENDIX B 
(Normative)  
METHOD FOR DETERMINATION OF MATTER INSOLUBLE IN WATER AND ETHER  
 
B-1. Weigh about 2.0g of sample into a 250 ml beaker. Add 125 ml of hot distilled water. 
Dissolve the sample completely and keep for boiling on a hot plate. Continue boiling for 
one minute. Filter through dried, weighed filter paper No. 54. Give 2 -3 washings with hot 
water. Dry the filter paper in an oven at a temperature 105 oC for 2 hours. Transfer t he 
dried paper into a desiccator , cool and weigh.  
 
B-2. Calculation  
Matter insoluble in water and = 
  
ether, percent by mass