PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS  1026  
First   Edition  
2020 -mm-dd 
 
 Reference number  
DUS DEAS  1026 : 2020 
© UNBS 2020  
   
Minced meat — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 1026: 2020  
ii                © UNBS  2020 - 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 2020 
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. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250/1/2 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 1026: 2020  
© UNBS  2020 - 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 amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(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 World 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 1026: 2020,  Minced meat — Specification , is identical with and has 
been reproduced from an East African Standard, DEAS 1026: 2020, Minced meat — Specification , and is 
being proposed for adoption as a Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 2,  Food and agriculture , 
Subcommittee SC 12, Meat, poultry and processed products.  
 
This standard cancels and replaces US 931:2019,  Minced meat — Specification (2nd Edition) , which has been 
withdrawn.   
Wherever the words, “ East African Standard " appear, they should be replaced by "Uganda Standard." 
 
 
 
 
   DEAS 1026 : 2020 
ICS nn.nnn.nn  
© EAS 2020                                                                                                                              First Edition 2020  
 
DRAFT EAST AFRICAN STANDARD 
Minced meat — Specification 
EAST AFRICAN COMMUNITY DEAS 1026:  2020 
ii © EAC  2020  – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2020  — All rights reserved 
East African Community  
P.O.Box 1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted DEAS 1026:  2020  
© EAC 2020  – All rights reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................ iv 
1 Scope  ................................ ................................................................ ................................ ...................... 1 
2 Conformance  ................................ ................................ .............................Error! Bookmark not defined.  
3 Normative references  ................................................................ ................................ ............................ 1 
4 Terms and definitions  ................................................................ ................................ ........................... 2 
5 Symbols (and abbreviated terms)  ................................ ............................Error! Bookmark not defined.  
6 Clause  ................................ ................................................................ .........Error! Bookmark not defined.  
6.1 Subclause (level  1) ................................ ................................ ....................Error! Bookmark not defined.  
6.1.1 Subclause (level  2) ................................ ................................ ....................Error! Bookmark not defined.  
6.1.2 Subclause (level  2) ................................ ................................ ....................Error! Bookmark not defined.  
6.2 Subclause (level  1) ................................ ................................ ....................Error! Bookmark not defined.  
7 Clause  ................................ ................................................................ .........Error! Bookmark not defined.  
8 Special  ................................ ................................................................ ........Error! Bookmark not d efined.  
Annex A (normative)  Annex title ..........................................................................Error! Bookmark not defined.  
A.1 General  ................................ ................................................................ .......Error! Bookmark not defined.  
A.2 Clause  ................................ ................................................................ .........Error! Bookmark not defined.  
A.2.1  Subclause (level  1) ................................ ................................ ....................Error! Bookmark not defined.  
A.2.2  Subclause (level  1) ................................ ................................ ....................Error! Bookmark not defined.  
A.3 Clause  ................................ ................................................................ .........Error! Bookmark not defined.  
Annex B (informative)  Which styles correspond to which element — Quick reference guide Error! Bookmark not defined.  
Bibliography ........................................................................................................................................................ 6  
 
 DEAS 1026:  2020 
iv © EAC  2020  – All rights reserved  
 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.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. 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 procedure s 
of the Community. 
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 .  
EAS nnn- n was prepared by Technical Committee EAS/TC 004, Meat, poultry, game, eggs and their products . 
 
 
 DRAFT EAST AFRICAN STANDARD  DEAS 1026 :2020  
 
© EAC 2020  – All rights reserved  1 
 Minced meat — Specification 
1 Scope 
This Draft East African Standard specifies requirements, sampling and test methods for minced meat intended 
for human consumption. 
2 Normative references 
The following referenced documents are indispensable for the application 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. 
AOAC 2011.04 , Protein in raw and processed meats . Automated dye-binding method  
CAC/GL 50,  General guidelines on sampling 
CAC/MRL 2,  Maximum residue limits for veterinary drugs in food 
CAC/RCP 58 , Code of hygienic practice for meat 
EAS 38;  Labelling of pre-packaged foods — Specification 
EAS 39,  Hygiene in the food and drink manufacturing industry — Code of practice  
ISO 936 , Meat and meat products — Determination of total ash  
ISO 1443 , Meat and meat products — Determination of total fat content  
ISO 4833- 1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique 
ISO 6633,  Fruits, vegetables and derived products — Determination of lead content — Flameless atomic 
absorption spectrometric method  
ISO 6637, Fruits, vegetables and derived products — Determination of mercury content — Flameless atomic 
absorption method  
ISO 5961, Water quality — Determination of cadmium by atomic absorption spectrometry  
ISO 6579,  Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella 
spp.  
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 7937,  Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfringens — Colony count technique  
2 © EAC  2020  – All rights reserved  
 ISO 17294- 2, Water quality — Application of inductively coupled plasma mass spectrometry (ICP-MS) — Part 
2: Determination of 62 elements  
ISO 10272- 1, Microbiology of the food chain — Horizontal method for detection and enumeration of 
Campylobacter spp. — Part 1: Detection method  
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  
OIE Terrestrial Animal Health Code 
ISO/TS 17728, Microbiology of the food chain — Sampling techniques for microbiological analysis of food and 
feed samples 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall 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  
— IEC Electropedia: available at http://www.electropedia.org/  
3.1  
meat  
parts of an animal that are intended for and have been judged as safe and suitable for, human consumption ” 
3.2  
poultry  
domesticated birds including chickens, turkeys, ducks, geese, guinea-fowls quail or pigeons  
3.3  
offal  
parts of the slaughtered animal such as blood, brain stem, heart, kidney, liver, pancreas, spleen, thymus, 
tongue and tripe, but excludes meat flesh, bone and bone marrow’’  
3.4  
edible offals  
those that are fit for human consumption such as the heart, tongue, tripe, kidney and liver  
3.5  
meat flesh  
skeletal muscle of any slaughtered animal, and any attached animal rind; fat; connective tissue; nerve; blood; 
blood vessels; and skin, in the case of poultry  
3.6  
fresh meat  
meat that has not been subjected to any preserving process other than chilling, freezing, vacuum-wrapping 
and wrapping in a controlled atmosphere 
3.7  
minced meat  
boneless meat that has been reduced into fragments/particles.   
© EAC 2020  – All rights reserved  3 
 3.8  
meat preparations  
fresh meat, including minced meat which has had foodstuffs, seasonings or additives added to it; or fresh 
meat which has undergone processes insufficient to modify the internal muscle fibre structure of the meat and 
thus to eliminate the characteristics of fresh meat  
3.9  
meat products  
products resulting from the processing of meat or from the further processing of such processed products, so 
that the cut surface shows that the product no longer has the characteristics of fresh meat  
 
3.10  
other products of animal origin; co products  
parts of animals that are unsuitable for human consumption when they are produced at the slaughterhouse, 
but which can later be processed for use in human food such as hides and skins (later processed into gelatine 
and collagen), sheep, goat and pig intestines processed into sausage casings, and omental fat processed into 
lard  
3.11  
food grade material  
materials that are free from substances that are hazardous to human health and may be permitted to come in 
contact with food 
4 Requirements 
4.1 General requirements 
4.1.1 Minced meat shall be made from meat flesh . All meat, used to produce minced meat shall meet the 
requirements for fresh meat. Such meat shall have come from premises approved in accordance with 
CAC/RCP 58. The meat shall have a health stamp or mark.  
4.1.2 Minced meat shall be free from foreign matter such as hair, metal chips, glass splinters, bone 
splinters, wood splinters, sawdust and dust.  
4.1.3  Minced meat shall not contain added water or other ingredients. 
4.2 Specific requirements 
Minced meat shall comply with the compositional requirements as specified in table 1 when tested with the 
methods provided therein 
Table 1 — Compositional requirements for minced meat 
S/N Characteristics  Limits for final product (raw)  Test method  
i)  Total meat content, min.  50 AOAC 2011.04  
ii)  Fat content, max.  30 ISO 1443  
iii)  Total ash, max.  3.0 ISO 936   
4 © EAC  2020  – All rights reserved  
 5 Contaminants  
5.1 Heavy metals  
Minced meat shall comply with maximum limits for heavy metals as specified in Table 2, when tested in 
accordance with the methods given therein.  
Table 2 — Maximum limits of heavy metals  
S/No.  Heavy metals  Maximum limits  
ppm  Test method  
i)  Arsenic (Ar)  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  
 
5.2 Veterinary drug residues 
Minced meat shall comply with the maximum drug residue limits specified in CAC/MRL 2 . 
5.3 Pesticide residues 
Minced meat shall comply with the maximum pesticide residue limits as specified by the Codex Alimentarius 
Commission. 
6 Hygiene requirements  
6.1 Minced meat shall be produced and handled in accordance with CAC/RCP 58, EAS 39 and OIE 
Terrestrial Animal Health Code 
6.2 Minced meat shall comply with microbiological limits given in Table 3 when tested in accordance with 
the test methods specified therein.  
Table 3 — Microbiological limits for minced meat 
S/No.  Microorganism  Limits,  
Max.  Test method  
i Total plate count, cfu/g  105 ISO 4833 -1  
ii Staphylococcus aureas , cfu/g  103 ISO 6888 -1  
iii Escherichia Coli , cfu/g  102 ISO 16649 -2 
iv Escherichia Coli  0157:H7 per 25  g Absent  ISO 16654  
v Salmonella  spp, per 25 g  Absent  ISO 6579  
vi Clostridium perfringes per 25g Absent  ISO 7937  
vii Listeria monocytogens , per 25 g,  Absent  ISO 11290 -1 
viii Campylobacter  per 25 g  Absent  ISO 10272 -1 
  
© EAC 2020  – All rights reserved  5 
 7 Packaging  
Minced meat shall be packaged in food grade material which will safeguard the hygienic, nutritional, 
technological, and organoleptic qualities of the product. 
The material, including packaging material, shall be made of substances which are safe and suitable for their 
intended use. They shall not impart any toxic substance or undesirable odour or flavour to the product. 
8 Labelling  
 
8.1 Minced meat shall be labelled in accordance with the requirements of EAS 38.  
8.2 In addition to 8.1, the following specific requirements shall apply and shall be legibly and indelibly 
marked:  
a) the name “Minced meat” shall be declared on the label;  
b) the name shall be accompanied by a word describing the kind of meat used for example "Pork minced 
meat", or Beef minced meat";  
c) expiry date;  
d) storage and distribution instructions;  
e) the name and physical address of the producer shall be declared;  
f) production date;  
g) batch number; and  
h) net weight.  
9 Sampling  
Sampling shall be carried out in accordance with CAC/GL 50. For microbial analysis samples shall be carrie d 
out in accordance with ISO/TS 17728. 
  
6 © EAC  2020  – All rights reserved  
 Bibliography 
[1] Code of Federal Regulations 9 CFR 319, Definitions and standards of identity or composition   
[2] CAC/RCP 58-2005, Code of hygienic practice for meat  
 DEAS 1026 : 2020    
 
© EAC 2020 – All rights reserv ed