Meat burgers  – Specification  
 
 
 
 
 
 
 
 
 
NOTE: This is a draft Malawi standard  and it shall neither be used nor regarded as a Malawi Standard  
 
 ICS 67.120.10            DMS 769:2021  
Second e dition  
 
 
 
 
 
DRAFT MALAWI STANDARD  ICS 67.120.10            DMS 769 :2021  
Second Edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Meat burgers  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
P O Box 946  
BLANTYRE  
 
Tel: +265 1 870 488  
Fax: +265 1 870 756  
E-mail:  mbs@mbsmw.org  
 
Price based on 7  pages  
© Copyright reserved i TABLE OF CONTENTS  
 
Contents                                                                                                                                                     Page  
 
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ ................................ . 1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Terms and definitions  ................................ ................................ ................................ ................................ ........  2 
Essential  composition and quality factors ................................ ................................ ................................ .........  2 
Food additives  ................................ ................................ ................................ ................................ ...................  4 
Contaminants  ................................ ................................ ................................ ................................ .....................  4 
Hygiene  ................................ ................................ ................................ ................................ ..............................  4 
Packaging and labeling ................................ ................................ ................................ ................................ ...... 4 
Sampling and methods of test  ................................ ................................ ................................ ...........................  5 
Annex A  ................................ ................................ ................................ ................................ .............................  6 
 
FOREWORD  
 
This draft Malawi standard  has been prepared by MBS/TC34 the Technical Committee on Meat, poultry and 
their products  to provide requirements for meat burgers  
 
This is the first revisi on of the Malawi standard MS 769 , which was first published in 2007 . 
 
In preparing this draft Malawi standard  reference  was made to the following standard s; 
 
Malaysian s tandard MS 1126 :2003 , Specification for meat burger s; and  
 
Kenya standard KS 2844:2020, Freshly ground coarse meat products – Specification.  
 
Acknowledgement is made for the use of the information.  
 
TECHNICAL COMMITTEE  
 
This draft Malawi standard was prepared by the Technical Committee MBS/TC 34 Meat, poultry and their 
products and the following companies, organizations a nd institutions were consultated : 
 
Central Poultry;  
Conforzi Gleanae Poultry Farm;  
Consumer Associatio n of Malawi;  
Kapani Foods Limited;  
Kel Foods Limited;  
Lilongwe University of Agriculture and Natural Resources;  
Malawi Bureau of Standards;  
Malawi University of Business and Applied Sciences;  
Meatco Halaal;  
Ministry of Agriculture and Food Security – Department of Animal Health and Livestock Development;  
Ministry of Health – Blantyre District Heath Office;  
Ori Meat Products;  
Peoples Trading Center;  
Shoprite Trading; and  
Universit y of Malawi . 
NOTICE  
 
This standard shall be reviewed every five years, or earlier  when it is  necessary in order to keep abreast of 
progress. Comments are welcome and shall be considered wh en the standard is being reviewed  . 1      DMS 769:2021  
DRAFT MALAWI STANDARD  
 
Meat burgers  - Specification  
1. SCOPE  
 
This draft Malawi standard  prescribes the requirements and method of sampling for meat burgers made from 
comminuted meat (beef, lamb and mutton, poultry, pork).  
 
 
2 NORMATIVE REFERENCE  
 
The following standard s contains provisions, which through reference in this text, constitute provisions of this 
Malawi standard. All standards are subject to revision and, since any reference to a standard is deemed to be 
a reference to the latest edition of that standard, parties to agreements based on this  draft Malawi standard 
are encouraged to take steps to ensure the use of the most recent edition of the standard indicated below. 
Information on current valid national and internati onal standards can be obtained from the Malawi Bureau of 
Standards.  
 
MS 19 : Labeling of prepacked foods – General standard;  
 
MS 21 : Food and food processing units – Code of hygienic conditions;  
 
MS 188: Edible salt – Specification;  
 
MS 200: Meat animals for ante -mortem and post mortem – Transportation, handling and inspection – Code of 
practice;  
 
MS 214: Drinking water – Specification ; 
 
MS 237: Food additives – General standard;  
 
MS 302: Contaminants and toxins in food  – General standard;  
 
MS 1243: Meat and meat products – Determination of total fat content (Reference method);  
 
MS 1250 : Meat and meat pro ducts – Determination of moisture  content (Reference method);  
 
MS 1251:  Meat and meat products – Determination of nitrogen content;  
 
MS 1280:  Meat and meat products – Determination of total ash content,  
 
ISO 4833 -1: Microbiology of the food chain – Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 °C by the pour plate technique ; 
 
ISO 6579: Microbiology of food and animal feeding stuffs – Horizontal methods for the detection of Salmonella  
spp; 
 
ISO 7251: Microbiology of food and animal feeding stuffs – Horizontal methods for the detection and 
enumeration of presumptive Escherichia coli – Most Probable Number technique:  
 
ISO 6888 -1: Microbiology of food and animal feeds – Horizontal method for enumeration of couagulase – 
positive staphylococci. (Staphylococcus aureus and other species), Detection and MPN technique for low 
numbers;  and 
  2 ISO 11290 -1: Microbiology of the food chain – Horizontal method for the detection and enumeration of Listeria 
monocytogenes and of Listeria spp. – Part 1: Detection method.  
 
 
3 TERMS AND DEFINITIONS  
 
For the purpose of this draft Malawi standard , the following terms and definitions shall apply:  
 
3.1  
binders  
agents that are mixed homogenously in the processing to help in the structural consistency of the meat product  
 
3.2 
fillers  
these are mostly plant substances, low in protein and high in carbohydrates that are used in increasing the 
product volume  
 
3.3  
meat burger   
a flat round mass meat product prepared from comminuted meat with or without the addition of fillers, binders, 
herbs and spices, salt, sweeteners and other  food additives.  Common types include beef burgers, chicken 
burgers, hamburgers , bacon burgers or fish burgers  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Raw materials  
 
The meat shall be obtained from carcasses prepared and processed according to the requirements of MS 200.  
 
4.1.1  Meat and meat by -products  
 
4.1.1.1  All meat including mechanically deboned meat shall be obtained from healthy animals slaughtered in 
a hygienically -managed slaughter -house or poultry processing plant and shall be wholesome and free from 
contagious and infectious diseases and fit for human consumption.  
 
4.1.1.2  Trimmings which are bruised or from damaged parts of bellies shall not be used. Feet and other by -
products including brain, gastrointestinal tract, paunches, udders, sweetbreads (thymus, pancreas), tripe, 
spleen, lungs, salivary glands, lymphatic glands, testicles, uterus, ovaries, cartilage and bony tissue shall not 
be used.  
 
4.1.2  Fillers  
 
Textured vegetable proteins, cereal rusks, flours or other wholesome edible materials of f arinaceous origin 
may be used.  
 
4.1.3  Binders   
 
Other non -meat protein from soya bean or dairy products may be used.  
 
4.1.4  Fat 
 
Only wholesome, edible vegetable or animal fat derived from the same species of animal used in the product 
may be used.  
 
4.1.5  Herbs and spices  
 
Permissible herbs, spices and extracts  complying with relevant Malawi standards  used shall be clean, sound, 
and wholesome.  
 
4.1.6  Salt 
 
Edible white refined salt shall be used complying with MS 188.   3 4.1.7  Sweeteners  
 
Only sugar (sucrose ) complying with MS 202 or dextrose or other permissible sweeteners shall be used.  
 
4.2 Preparation and processing.  
 
The meat burgers shall be prepared and processed according to approved good manufacturing practices.  
 
4.3 Finished product  
 
4.3.1  The meat  burgers shall be uniform in size and shape. They shall show no signs of deterioration at any 
time.  
 
4.3.2  Flavour and appearance  
 
The meat burgers shall be palatable, have a pleasant flavour , characteristic appearance with no visible 
damage, objectionable colour and odour.  
 
4.3.3  Texture   
 
Meat burgers shall be of a good uniform texture, characteristic of the product.  
 
4.3.4  Freedom from defects   
 
Pieces of hair, bristle, skin and particles of bone shall not be present in the product. The product shall be free 
from dirt and from insect and rodent contamination or any other foreign matter. Poisonous or deleterious 
substance s shall not be present.  
 
4.4 Specific requirements  
 
4.4.1  The product shall contain not le ss than 65% by weight of meat. Salt , sugar and seasoning all together 
shall not exceed 4  % by weight . 
 
4.4.2  Meat burgers  shall conform to the composition al requirements as outlined in Table 1 . 
 
Table 1: Compositiona l requirements for meat burgers  
 
S/No  Characteristic  Maximum requirement  
(% by wet weight ) Method of test  
i) Moisture content  60.0 MS 1250  
ii) Total fat content  30.0 MS 1243  
iii) Protein content  15.0 MS 1251  
iv) Total ash 
content  3.0 MS 1280  
 
 
4.5 Microbiological limits  
 
Meat burgers  shall comply with microbiological limits given in Table 2. 
 
 
 
 
 
 
 
 
 
 
 
  4 Table 2:  Mic robiological limits for meat burgers  
 
S/No Micro-organisms  Limit Method of test 
i)  Staphylococcus   aureus , per g  100 ISO 6888 -1 
ii) Salmonella per 25 g, Absent  ISO 6579  
iii)  E. coli per gram Absent  ISO 7251  
iv)  Coliforms CFU per g  100 ISO 4833 -1 
v) Listeria monocytogenes  per 25g  Absent  ISO 11290 -1 
 
4.6 Temperature  
 
4.3.6.1  Chilled meat burgers. After being processed, the meat  burgers shall be brought to a temperature 
between 1 ºC and 5 ºC within 8 h.  The chilled product is recommended to be consumed within three days 
under normal storage conditions.  
 
4.3.6.2  After being processed, the meat burgers may be chilled before freezing and the freezing completed at 
-12 ºC or lower within 8 h. The product shall be stored at a temperature at or below -18 ºC throughout the 
storage period.  
 
 
5 FOOD ADDITIVES  
 
Only those food additives listed under this product in MS 237, shall be used and only within the limits specified.  
 
 
6 CONTAMINANTS  
 
6.1 Heavy metals  
 
Products covered by this draft Malawi standard shall comply with the maximum limits indicated under this 
product in MS 302.  
 
6.2 Veterinary drug residues  
 
The products covered by this draft Malawi standard shall comply with the maximum veterinary drug residue 
limits established by the Codex Alimentarius Commission  and limits from World Organisation for Animal Health 
OIE, Malawi Government and other relevant codes of practice . 
 
 
7 HYGIENE  
 
7.1 The product covered by the provisions of this draft Malawi standard shall be prepared and handled in 
accordance with the provisions of MS 21 and other Codes of Practice recommended by the Codex Alimentarius  
Commission which are relevant to this product.  
 
7.2 All meat used in the processing of meat burgers  shall have been subjected to the inspection processes 
prescribed in MS 200 and other relevant Codes of Practice recommended by the Codex Alimentarius 
Commisssion.  
 
 
8 PACKAGING AND LABELING  
 
8.1 Packaging  
 
8.1.1 Unless agreed otherwise between the purchaser and the manufacturer or the packer, meat burgers 
shall be packed in properly sealed bags/packaging material made of suitable food grade flexible transparent 
packaging material or in hermitically sealed containers.   
  5 8.1.2 The containers shall not present any health hazard or p ermit contamination under normal  conditions 
of storage and handling. They shall be clean, and where applicable, show evidenc e of vacuum.  
 
8.2 Labelling  
 
In addition to the provisions of MS 19, the following specific provisions shall apply:  
 
8.2.1 The name of the food  
 
A declaration indicating the common name of animal from which the meat is derived shall be given for example 
“Beef burger”;  
 
8.2.2 Name and address of the  manufacturer and/or packer ; 
 
8.2.3 Net weight in gram s; 
 
8.2.4 List of ingredients in des cending order of proportions ; 
 
8.2.5 Expiry date ; 
 
8.2.6 Date of production/manufacture;  
 
8.2.7 Batch number;  
 
8.2.8 Country of origin; and  
 
8.2.9 Storage instructions  
 
For products which are not fully shelf -stable, i.e. which may be expected not to keep for at least one year in 
normal conditions of storage and sale, adequate storage instructions shall be given on the label.  These 
instructions shall state the recommended maximum temperature or conditions of storage and, in the case of 
products sold to the consumer, an indication of the recommended maximum period of storage in spec ified 
conditions shall be given.
  
 
9 SAMPLING AND METHODS OF TEST  
 
9.1 Sampling  
 
Sampling shall be carried out according to the method prescribed in Annex A . 
 
9.2 Method of test  
 
Testing of meat burgers  shall be done according to the test methods prescribed in Tables1  and 2. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  6 Annex A  
(Normative)  
 
SAMPLING OF MEAT BURGERS  
 
A1 General Requirements of Sampling  
 
A1.1  Sampling shall be done by a person agreed upon between the purchaser and the manufacturer or the 
packer and, if so desired by them, in the presence of the purchaser or his representative and the manufacturer 
or the packer or his representative.  
 
A1.2  Samples shall be stored in such a manner that the temperatur e of the material does not vary unduly 
from the normal storage temperature.  
 
A2 Scale of sampling  
 
A2.1  In any consignment all the packets containing meat burgers of the same size and from the same batch 
of manufacture shall be grouped together to constitu te a lot.  
 
A2.2  The number of packets to be selected from the lot for testing shall depend upon the size of the lot, and 
shall be in accordance with Columns 1 and 2 of Table A1 .  A sub -sample as given in Column 4 shall be taken 
at random from the sample se lected as in Column 2. 
 
A2.3  the packets to be selected from the lot ( A2.2 ) shall be chosen at random from the lot and for this 
purpose a random number table shall be used.  Where such tables are not available, the following procedures 
may be adopted:  
 
Arrange all the packets in the lot in a systematic manner and starting from any packet, count them as 1, 2, 3, 
etc. up to r and so on in one order.  Every rth packet thus counted shall be withdrawn from the lot to give a 
sample for test, where r = N/n, N b eing the total number of packets in the lot and n the number of packets to 
be selected according to Table A1 . 
 
In case r comes out to be a fractional number, its value shall be taken to be as equal to the integral part of it.  
 
A3 Number of tests  
 
A3.1  Tests for flavour and appearance, texture, freedom from defects and colour shall be carried out 
individually on each of the packets selected as in Column 2 of Table A1. 
 
A3.2  Tests for composition requirements and microbiological tolerance shall be carried out  individually on 
each of the packets selected as in Column 4 of Table A1. 
 
Table A1 – Number of packets to be selected for sampling  
 
1 2 3 4 
No of packets in the lot  No of packets to be 
selected  Permissible no. of 
defectives  Size of  sub-sample  
Up to 150  
151 to 300  
301 to 500  
501 to 1  000 
1 001 to 3  000 
3 001 to above  5 
10 
13 
20 
32 
50 0 
1 
1 
2 
3 
5 2 
3 
4 
5 
6 
7 
 
 
 
  7 A4 Criteria for conformity  
 
A4.1  The lot shall be considered  satisfactory in respect to the requirements tested in A3.1  if the number of 
defective packets found in A3.1  does not exceed the corresponding number given in Column 3 or Table A1. 
 
A4.2  The lot shall be considered satisfactory in respect to the requirements tested in A3.2  if each sample 
satisfies all these requirements.  
 
A4.3  The lot shall be declared to be in conformity with all requirements of this standard if it has been found 
satisfac tory in A4.1  and A4.2 . 
 
  
 
ICS 67.120.10                   DMS 769:2021  
     Second edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry .  Set up in 1972 by 
the Malawi Bureau of Standards Act (Cap: 
51:02), the Bureau is a parastatal body whose 
activities aim at  formulating and promoting the 
general adoption of standards relating to 
structures, commodities, materials, practices, 
operations and from time to time revise, alter 
and amend the same to incorporate advanced 
technology.  To bring  the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark  of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability 2