KENYA STANDARD                                    KS 317-4:2019  
ICS 67.120.10 
 
 
 
 
 
 
 
 
 
 
 
Carca sses and meat cuts — Specification 
 
 
 
Part 4: 
Camel 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
  
PUBLIC REVIEW DRAFT, NOVEMBER 2019  
 
 
 
 
  
 
 
© KEBS 2019                                     
 
 
 
 
 
 
                                                                            First Edition 2018
KS 317-4:2019  
2 © KEBS 2019  — All rights reserved © KEBS 2019  — All rights reserved iii  
 
 
  
TECH NICAL COM MITTEE REPRESEN TATION 
 
The following organizations were  represented on the Technical Committee: 
 
 
Kenya Camel Association (KCA) 
Kenya Agricultural and Livestock Research Organization (KARLO) 
International Livestock Research Institute (ILRI)  
Ministry of Industry, Trade and Cooperatives 
 
Ministry of Health – Food safety unit 
 
Kenya Industrial Research and Development Institute 
National Public Health Laborator ies Services 
Government Chemist’s Department 
Food Science and Technology Platform Kenya  
Farmer’s Choice (K) Ltd. 
 
University of Nairobi — Department of Food  Science and Technology 
 
South Eastern Kenya University  
  
Meru University   
 
Egerton University 
 
Consu mer Information Network  
 
Kenchic (K) Ltd. 
 
Alpha Fine Foods Ltd. 
 Kenya Meat Commission 
Directorate of Livestock Production 
Directorate of Veterinary Services 
Quality Meat packers 
Choice Meats Ltd. 
 
Kenya Bureau of Standards — Secretariat 
REVISION OF KENYA  STANDARDS 
 
 
In order  to keep abreast of progre ss in industry, Kenya Standards shall be regularly reviewed.  Suggestions 
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome. 
 
 
 
 
 
 
 
 
 
© Kenya Bureau of Standards , 2019  
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001  of the Laws of Kenya, copy right 
subsists in all Kenya Standard s and except as provided unde r Section 25 of this Act, no Kenya Standard produ ced by Kenya Bureau of 
Standard s may be reprodu ced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing 
from the Managing Director.3 © KEBS 2019  — All rights reserved © KEBS 2019  — All rights reserved iii  
 
 
 KENYA STANDARD                                             KS 317-4:2018 
ICS 67.120.10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Carca sses and meat cuts — Specification 
 
 
 
Part 4: 
Camel 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU  OF STANDA RDS (KEBS) 
 
 
Head  Office: P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020)  604031 
E-Mail: info@kebs.org, Web:http://www. kebs.org 
 
Coast Region Lake Region Rift V alley Region 
P.O. Box 99376 , Mombas a-80100 P.O. Box 2949 , Kisumu-40100 P.O. Box 2138 , Nakuru-20100 
Tel.: (+254 041) 229563, 230939/40 Tel.: (+254 057) 23549, 22396 Tel.: (+254 051) 210553, 21055 5 
Fax: (+254  041) 229448 Fax: (+254 057) 21814  KS 317-4:2019  
4 © KEBS 2019  — All rights reserved © KEBS 2019  — All rights reserved 4  
 
 
  
 
Foreword 
 
 
This  Kenya  Standard was  prepared  by the  Meat  and  Meat  Products Technical Committee under the 
guidance of the Standards Projects Committee, and it is in accordance  with the procedures of the Kenya 
Bureau of Standards. 
 
The preparat ion of this standard was found necessary so as to align the  microbiological requirements, heavy 
metal limits and Minimum Residue Levels for pesticides and veterinary drugs residue with the current 
advances in science. 
 
During the preparation of this standard, reference was made to the following documents: 
CAC/RCP 58-2005, Codex code of hygienic practice for meat. 
Meat Control Act cap 356 of the Laws of Kenya. 
 
The Food,  Drugs and Chemical Substances Act, Cap. 254 of the Laws of Kenya. 
 
International Commission on Microbiological Specifications for Foods -Micro-organisms in Foods, 
Book 8. 
 
Acknowledgement is hereby made for the assistance derived  from these sources.5 © KEBS 2019  — All rights reserved © KEBS 2019  — All rights reserved 5  
 
 
 KENYA STANDARD                                                                KS 317-4:2019  
 
 
 
 
Carcasses  and meat cuts — Specification 
 
 
Part 4:  Camel  
 
 
 
1        Scope 
 
This Kenya Standard specifies the quality requirements, safety requirements, sampling and test methods for 
camel carcasses and cuts meant for human consumption.  The standard also outlines the major portions of 
meat cuts from the carcasses for sale. 
 
2        Normati ve 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. 
 
KS 2299, Ante-mortem and post-mortem inspection of meat animals — Code of practice 
 
KS EAS 12, Potable water — Specification 
 
KS EAS 38, Labelling of pre-packaged foods — General requirements 
 
KS EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
 
KS CAC/MRL  2, Maximum residue limits for veterinary drugs  in food 
 
CAC/RCP 58, Codex code of hygienic practice for meat 
 
EAS 151, Hazard Analysis Critical Control Points (HACCP)  
 
KS ISO 4833 (all parts), Microbiology of the food chain — Horizontal method for the enumeration of 
microorganisms 
 
KS ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp 
 
KS 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. 
 
KS ISO 11290 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of Listeria monocytogenes — Part 1: Detection method 
 
KS 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- 
brom o-4-chloro-3-indolyl beta-D-glucuronide. 
 
KS  ISO  18593,  Microbiology  of  food  and  animal  feeding  stuffs  —  Horizontal  methods  for  sampling 
techniques from surfaces using contact plates and swabsKS 317-4:2019   
  
 
KS ISO 22000, Food safety management systems — Requirements for any organization in the  food chain 
 
ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfringens — Colony-count technique. 
 
AOAC 971.21, Mercury in food — Flameless atomic absorption spectrophotometric method 
 
AOAC 973.34 Cadmium in food — Atomic absorption spectrophotometric method 
 
AOAC 986.15 Arsenic, Cadmium, Lead, Selenium, and zinc in human and pet foods — Multielement method 
 
AOAC 999.10, Lead, Cadmium, Zinc, Copper, and iron in foods — Atomic absorption spectrophotometry 
after microwave  digestion 
 
AOAC 999.11, Lead, Cadmium, Copper, Iron, and zinc in foods — Atomic absorption spectrophotometry 
after dry ashing 
 
3        Terms and definitio ns 
 
For the purposes of this standard, the following terms and definitions shall apply. 
 
3.1 
carcass 
the body of any slaughtered animal after bleeding and dressing 
 
3.2 
dressed or dressing 
the removal of head, hide or skin, viscera, genital or gums, urinary bladder and feet up to the carpal and tarsal 
joints and udder of lactating animals that have calved or are in advanced pregnancy and where n ecessary 
splitting of the carcass lengthwise 
 
3.3 
splitting 
dividing the carcass lengthwise into two sides 
 
3.4 
carcass weight 
is the weight (kg) of the dressed body of an animal at the end of the slaughter line 
 
3.4.1  
Hot Dressed Weight (HDW) 
is the weight (kg) of the dressed body of an animal (carcass) at the end of the slaughter line within 1 h of 
slaughter 
 
3.4.2  
Cold Dressed Weight (CDW) 
is the weight of the carcass following chilling; also called cold carcass weight 
 
3.5 
ageing  
is the h olding of carcasses or primal joints at  refrigerated temperatures 0 °C to 4 °C to improve eating quality 
(particularly tenderness and flavour) 
 
3.6 
conformation 
is the overall thickness of muscle and fat in relation to the size of an animal’s skeleton, i.e. the “shape” of the 
carcass profile and degree of muscularity 
 
3.7 
eating quality 
refers to the organ oleptic factors influencing consumer acceptance and enjoyment of the product.  The main 
eating quality attributes of meat are tenderness, juiciness, flavour and aroma 
 KS 317-4:2019   
 3.8 
grading 
is the categorization of a carcass according to quality standards 
 
3.9 
bull 
a male camel 
 
3.10 
cow 
female camel 
 
3.11 
heifer  
female camel that has not calved 
 
3.12 
steer  
castrated male camel of unto 6 years of age 
 
3.13 
bullock  
castrated male camel over 6 years of age 
 
3.14 
camel  veal 
is meat of a calf, of either sex of up to 9 months of age 
 
3.15 
wet ageing  (wet aged meat) 
is meat that has typically been aged in a vacuum sealed bag to retain its moisture 
 
3.16 
dry ageing (dry aged  meat) 
is meat that has been hung or placed on a rack to dry for a specified amount of time. Is the process by which 
carcasses and meat cuts are aged by being hanged or placed on a rack to dry for several days or weeks 
(specified amount of time) 
 
3.17 
primal cuts 
are pieces of meat initially separated from the carcass of an  animal during butchering 
 
3.18 
camel 
a camel is an even-toed ungulate with padded feet in the genus Camelus, bearing distinctive fatty deposits 
known as "humps" on its back. There are two domesticated species of camel, which are: the dromedary, or 
one-humped camel (C. dromedarius), which inhabits the Middle East and the Horn  of Africa; and the 
Bactrian, or two-humped camel (C. bactrianus), which inhabits Central Asia 
 
4        General requirements 
 
4.1       Camel from which meat is derived shall be slaughtered in a hygienically managed slaughter house. 
The slaughter shall be supervised by a competent authority. The animals and carcasses th ereof shall be 
subjected to ante-mortem and post-mortem veterinary inspection as prescribed in the Meat Control Act, Cap. 
356 of the Laws of Kenya and shall comply with KS CAC/RCP  58. 
 
4.2       The inspected carcasses shall bear suitable marks of such inspection, the symbol and/or number of 
the establishment where they were  prepared. The marking ink used shall be food grade and shall be approved 
by the competent authority. 
 
4.3        The camel meat shall be prepar ed in a plant which is regularly operated under supervision of the 
competent authority. 
 
4.4       The camel meat shall be prepar ed, handled fresh or chilled or frozen, and then delivered fresh or 
chilled or frozen, under hygienic conditions. KS 317-4:2019   
  
5        Preparation of  camel carcasses and cuts 
 
5.1      General 
 
Camel carcasses and cuts shall be neatly butchered,  trimmed, weighed, properly labelled and shall be free 
from bru ises or blemishes of any kind. They shall be delivered in good condition and shall show no evidence 
of deterioration at the time of delivery. 
 
5.2      Chilling 
 
Fresh camel carcasses sides shall be pre-chilled to temperatures of between 4 ºC and 7 ºC within 24 h. 
Carcasses and cuts meant for chilling shall be further chilled to temperatures of  minus (-) 2 ºC to 4 ºC and 
should be consumed within a period of 4 weeks. 
 
5.3      Freezing and storage 
 
5.3.1    The camel carcasses sides or cuts shall be pre-chilled before freezing and the freezing shall be at 
temperatures between  minus (-) 18 ºC and minus (-) 12 ºC at the highest, within three days. 
 
5.3.2    Frozen camel carcasses sides or cuts shall be stored at temperatures between  minus (-) 18 ºC and 
minus (-) 12 ºC at the highest and the frozen product shall be consumed within 12 months. 
 
5.4  The following requirements shall apply to the specified types of camel carcasses or cuts: 
 
5.4.1    Type A: Fresh carcass — the deepest part of the carcass near the bone shall be held at ambient 
temperature when delivered and shall show no evidence of deterioration. 
 
5.4.2    Type B:  Fresh-chilled carcass — the carcass shall be chilled so that the temperature at the deepest 
portion of the flesh near the bone shall be between minus (-) 2 ºC and 4 ºC and shall show no  evidence of 
deterioration. 
5.4.3    Type C: Fresh-frozen carcass — the carcasses shall be frozen solid at minus (-) 12 ºC to minus (-) 
18 ºC when  stored and during delivery and they shall show no evidence of thawing, refreezing or deterioration. 
 
5.4.4    Type D: Camel cuts; fresh — shall be prepared from fresh carcasses of Type A and held at ambient 
temperature. The cuts shall be well trimmed and clean with surplus fat removed. 
 
5.4.5    Type E: Camel cuts; fresh, chilled — these shall be obtained from carcasses of Type A and chilled 
as under 5.4.2 or from carcasses of Type B. 
 
5.4.6    Type F: Camel cuts; fresh, frozen — these shall be obtained from the carcasses of Type A or Type B 
and frozen solid (see 5.4.3). 
 
5.5      Ageing 
 
5.5.1    Wet aged carcass side (primal and fabricated cuts) shall be aged in vacuum sealed bags at a 
temperature of 0oC to 4oC for a period of up to 4 wee ks. 
 
5.5.2    Dry aged carcass side, [primal and fabricated cuts, shall be aged at 0 ºC to 4 ºC. 
 
6        Hygiene requirements 
 
6.1       Camel carcasses and cuts shall be prepared,  handled and stored in accordance with the appropriate 
sections of the Food, Drugs and Chemical Substances Act, Cap. 254 of the Laws of Kenya, Public Health 
Act, Cap. 242 of the Laws of Kenya, Meat Control Act, Cap.  356 of the Laws of Kenya, KS EAS 39, KS ISO 
22000, EAS 151 and KS 2299. 
 
 
7       Microbiolog ical requirements 
 
7.1       It is recommended that all necessary measures required for maintaining a hygienic environment 
throu ghout the food chain (product ion, handling and marketing) are established  to ensure provision of safe 
food for human consumption. 
 KS 317-4:2019   
 7.2      Sampl ing for microbial analysis 
 
7.2.1     Samples shall be taken from processing, storage  areas, equipment used in food production or at 
point of sale, when such sampling is necessary for ensuring that the criteria are met. In that sampling, KS 
ISO 18593 shall be used as a reference method. 
 
7.3      Camel carcasses and camel cuts shall comply with the microbiological requirements given in Table 1 
when  tested  in accordance  with the test methods prescribed therein. 
 
Table 1 — Microbiological limits for camel carcasses and cuts 
 
S/N Micro-organism  Max. limit Test method 
i) Aerobic colony count, cfu/g 106 KS ISO 4833 
ii) Eschirichia coli, per g 102 KS ISO 16649-2 
iii) Coagulase positive Staphylococcus 
aureus, per g 103 KS ISO 6888-1 
iv) Clostridium perfringenes (for vacuum 
packed products) Absent in 25 g ISO 7937 
v) Salmonella Absent in 25 g KS ISO 6579 
vi) Listeria monocytogenes Absent in 25 g KS ISO 11290-1 
 
 
7.4       Aged camel carcasses and camel cuts shall comply with the microbiological requirements given in 
Table 2 when  tested in accordance  with the test methods prescribed therein. 
 
Table 2 — Microbiological limits for aged camel carcasses and cuts 
 
S/N Micro-organism  Max. limit Test method 
i) Eschirichia coli 0157:H7, per g Absent in 25 g KS ISO 16649-2 
ii) Salmonella Absent in 25 g KS ISO 6579 
iii) Listeria monocytogenes Absent in 1 g KS ISO 11290-1 
iv) Clostridium  perfringenes  (for 
vacuum packed products) Absent in 25 g ISO 7937 
 
 
 
8        Food Additives    
 
The use of food additives in products covered by this standard is strictly prohibited.  
The products covered by this standard shall not contain preservatives or any added substances  
 
 
9       C ontaminants  
The products covered by this standard shall comply with the requirements of the general standard for 
contaminants and toxins in food and feed Codex Stan 193.  
 
10     Veterinary drugs  and pe sticide residues 
 KS 317-4:2019   
 The products covered by this standard shall comply with the maximum residue limits specified in KS CAC/MRL 
2. When analyzed using the appropriate approved methods, the products shall not contain any veterinary drug 
residue above the approved limits. 
 
 
9        Limits for heavy metal contaminants 
 
Camel carcasses and cuts shall not contain heavy metal contaminants in excess of the limits given in Table 
3 when tested in accordance with the test methods prescribed therein. 
 
Table 3 — Heavy metal contaminant limits for camel c arcasses and cuts 
 
S/No.  Contaminants  Limits, Max.  
ppm  Test method  
i Arsenic (As)  0.1 AOAC 952.13  
ii Lead (Pb)  0.1 AOAC 972.25  
iii Cadmium (Cd)  0.05 AOAC 973.34  
iv Mercury (Hg)  0.03 AOAC 971.21  
 
10      Packaging and labelling 
 
10.1    Packaging  
 
10.1.1  Packaging of fresh, chilled and frozen products shall be done in food grade packaging materials that 
prote ct the meat product from any physical, microbiological, chemical or any other type of contamination 
during stora ge, distribution and handling. 
 
10.1.2  Vacuum-packed cuts shall be delivered intact. 
 
10.2    Labelling 
 
10.2.1  The labeling, promotion and presentation of a material or article shall not mislead the consumers. 
 
10.2.2  Labelling of packages of lamb and mutton carcasses and cuts shall be done in accordance  with the 
requirements stipulated in KS EAS 38 and shall include the following: 
 
a)         name of the product; 
 
b)         name, location and address of manufacturer; 
 
c)         net weight, in g or kg; 
 
d)         date of prod uction/packaging; 
 
e)         expiry date; 
 
f)          batch number; 
 
g)         storage  conditions; 
 
h)         country of origin; and 
 
i)          approval veterinary mark.                                      
9