PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDAR D 
  DUS DARS  1247 
First  Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 1247 : 2022  
 
© UNBS 2022  
   
Caprine (goat) meat — Carcasses and cuts  
 
 PUBLIC REVIEW DRAFTDUS DARS  1247 : 2022  
ii                © UNBS  2022  - 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 
responsib le for its correct application  
© UNBS 2022  
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 41 7 333 2 50/1/2 
Fax: +256 41 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 
 
  PUBLIC REVIEW DRAFTDUS DARS  1247 : 2022  
© UNBS  2022  - 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 t he Laws of Uganda, as amended. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standard s; and  
(c) the National Enquiry Poin t 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 represent atives 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 com ments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard , DUS DARS 1247:2022 , Caprine (goat) meat — Carcasses and cuts , is identical 
with and is being reproduced from an African  Standard , DARS 1247 :2022 , Caprine (goat) meat — Carcasses 
and cuts , and is proposed for adoption as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/ TC 213, Live animals, meat and 
meat products . 
Wherever the words, “African  Standard " appear, they shou ld be replaced by "Uganda Standard ". 
  
 
   AFRICAN 
STANDARD  DARS  
1247  
First Edition 2022  
 
 Reference No. DARS  1247: 2022 (E) 
ICS 67.120.30  
 
 
© ARSO 2022  
 
 
 
 
 
 
 
 
 
 
Caprine (goat) meat — Carcases and cuts  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS  1247: 2022 
ii © ARSO 2022 — All rights reserved  Table of Contents  
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ .....................  1 
3 Terms and definitions  ................................ ................................ ................................ .....................  1 
4 Requirements  ................................ ................................ ................................ ................................ . 2 
4.1 General requirements  ................................ ................................ ................................ ............  2 
4.2 Specific requirements  ................................ ................................ ................................ ............  2 
4.3 Grading of meat cut  ................................ ................................ ................................ ...............  2 
4.5 Maximum fat thickness  ................................ ................................ ................................ ..........  3 
4.6 Average (mean) fat thickness  ................................ ................................ ................................  3 
4.7 Actual measurements of fat thickness (depth)  ................................ ................................ ...... 4 
4.8 Goat carcasses and meat cuts  ................................ ................................ ..............................  4 
4.9 Freezing and storage  ................................ ................................ ................................ .............  4 
4.10 Other requirements  ................................ ................................ ................................ ................  4 
4.11 Transportation  ................................ ................................ ................................ ........................  4 
5. Contaminants  ................................ ................................ ................................ ................................ . 5 
5.1 Heavy metal contaminants  ................................ ................................ ................................ .... 5 
5.2 Veterinary drug residues  ................................ ................................ ................................ ........  5 
6. Hygiene  ................................ ................................ ..........................  Error! Bookmark not defined.  
7. Packaging, Marking and Labelling  ................................ ................................ ................................ . 5 
7.1 Packing  ................................ ................................ ................................ ................................ .. 5 
7.2 Marking and labelling  ................................ ................................ ................................ .............  6 
8. Sampling  ................................ ................................ ................................ ................................ .........  6 
Annex A  ................................ ................................ ................................ ................................ ...................  7 
(Informative Appendix)  ................................ ................................ ................................ ............................  7 
Characteristics of goat meat cuts for wholesale and retail ................................ ................................ ........  7 
Annex B  ................................ ................................ ................................ ................................ ...................  9 
(Informative Appendix)  ................................ ................................ ................................ ............................  9 
Caprine (goat) meat — Carcases and cuts  ................................ ................................ ..............................  9 
Annex C ................................ ................................ ................................ ................................ .................  10 
(Informative Appendix)  ................................ ................................ ................................ ..........................  10 
Caprine (goat) meat — Carcases and cuts  ................................ ................................ ............................  10 
Bibliography  ................................ ................................ ................................ ................................ ..........  11 
 
 
 
  DARS  1247: 2022  
© ARSO 2022 — All rights reserved  iii Foreword  
 
The African Organization for Standardization (ARS O) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU)  in 1977 . One of the fundamental mandates of ARSO is to develop and harmoniz e 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competitiveness globally and uplift the welfare of African communities. The 
work of preparing African  Standards is normally carried out through ARSO  technical committees. Each 
Member State  interested in a subject for which a technical committee has been established has the 
right to be represented on that committee. International organizations, Regional Economi c Communities 
(RECs), governmental and non -governmental  organizations , in liaison with ARSO , also take part in the 
work.  
 
ARSO  Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committees is to prepare ARSO  Standards. Draft ARSO  Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publication as an ARSO  
Standard requires approval by at least 75 % of the member bo dies casting a vote.  
 
Attention is drawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO  shall not be held responsible for identifying any or all such patent rights.  
 
This African Standard was prepared by ARSO/TC 07, Meat, poultry, eggs and related products . 
 
 
© African Organisation for Standardisation  2022 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
Tel. +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
  
                                                 
© 2021 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS  1247: 2022 
iv © ARSO 2022 — All rights reserved   
Copyright notice  
 
This ARSO document is copyright -protected by ARSO. While the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
from ARSO, neither this document nor any extract from it may be repro duced, stored or 
transmitted in any form for any other purpose without prior written permission from ARSO.  
 
Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the requester:  
 
 
© African Organisation for Standardisation 20 22 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608 
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be p rosecuted.  
 
 
 
  DARS  1247: 2022  
© ARSO 2022 — All rights reserved  v Introduction  
 
The purpose of the Draft African  Standards for meat products is to facilitate trade by recommending an 
international language for use between buyer and seller. The language describes meat items commonly 
traded internationally and defines a coding system for communication and electronic t rade.  
 
 
 
 
 
 DARS  1247: 2022 
© ARSO 2022 — All rights reserved  1  
Caprine (goat) meat — Carcases and cuts  
 
1 Scope  
 
This African Draft Standard defines the requirements, methods of sampling and test for goat carcasses 
and meat cuts 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 Official Method 972.25, Lead (Pb)  in food. Atomic absorption Spectrophotometer  
CAC/RCP 1, Recommended international code of practice — General principles of food hygiene  
CAC/MRL2 : Maximum residue limits (MRLs) and risk management recommendations (RMRs). for 
residues of veterinary drugs in foods  
CAC/RCP 58, Code of hygienic practices for meat  
ISO 4833 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration 
of microorganisms — Colony -count technique at 30 degrees C  
ISO 6888 -1: Microbiology of the food chain — Horizontal method for the enumeration of coagulase -
positive staphylococci (Staphylococcus aureus and other species) — Part 1: Method using Baird -
Parker agar medium  
ISO 16649 -2: Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of beta -glucuronidase -positive Es cherichia coli — Part 2: Colony -count technique at 44 
degrees C using 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
ISO 16654: Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Escherichia coli O157  
ISO 6579 -1: Microbi ology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
ISO 11290 -1: Microbiology of the food chain — Horizontal method for the detection and enumeration 
of Listeria mon ocytogenes and of Listeria spp. — Part 1: Detection method  
ISO 10272 -1: Microbiology of the food chain — Horizontal method for detection and enumeration of 
Campylobacter spp. — Part 1: Detection method  
 
3 Terms and d efinitions  
 
For the purpose of this standard the  following  terms and definitions shall apply : 
 
3.1 abattoir/slaughter house  
premises approved and registered by the competent authority  
 
3.2 carcass  
the body of any animal slaughtered according to Halal method, after bleeding and dressing in the 
abattoir  
 
3.3 dressing  
AFRICAN STANDARD  DARS  1247: 2022 
2 © ARSO 2022 — All rights reserved  the removal of the hide or skin, viscera (including or not including heart, liver and kidney), genital organs 
urinary bladder, feet up  to the carpal and tarsal joints and udders of lactating animals. It may or may 
not include removal of the head and splitting the carcass in the midline  
 
3.4 meat  
any edible part of an animal slaughtered for human consumption  
 
3.5 meat cut  
piece of meat separated from the carcass of an animal during butchering  
3.6 fresh meat  
meat that has not been subjected to any processing other than chilling, freezing, vacuum -packaging  
or wrapping in a controlled atmosphere  
 
3.7 kid 
young goat under 3 months of age, which does not have permanent incisors  
 
3.8 wether (capra)  
young castrated male goat having one but not more than two permanent incisors  
 
3.9 nanny (doe)  
mature female caprine having more than one permanent incisor  
 
3.10 billy (buck)  
mature  male goat that has attained puberty.  
 
3.11 goat  
any male or female caprine animal.  
 
4 Requirements  
 
4.1 General requirements  
All meat must originate from animals slaughtered in establishments regularly operated under the 
applicable regulations pertaining to food safety and inspection.  
 
4.2 Specific requirements  
Types of goat carcasses and meat cuts.  
 
4.2.1  Chilled carcass  
Carcass chilled such that the temperature at the deepest portion of the flesh near the bone shall be 4 OC 
or lower and shall show no evidence of deterioration.  
 
4.2.2  frozen  carcass  
Carcass, frozen solid ( -18 OC or below) when delivered and shall show no evidence of deterioration.  
 
4.2.3  chilled cuts.  
These shall be obtained from chilled carcasses.  
 
4.2.4  frozen cuts  
These shall be obt ained from chilled and/or frozen carcasses . The cuts shall show no evidence of 
refreezing or deterioration.  
 
Note: When the cuts are obtained from chilled carcasses, they should be frozen.  
 
 
4.3 Grading of meat cut  
 
4.3.1 The cuts shall be graded as indicated in Annex A  
 DARS  1247: 2022 
© ARSO 2022 — All rights reserved  3 4.3.2 The caprine shall be classified according to age, sex, conformation, muscle development and fat 
cover.  
 
a) Adult caprine:  
 
The qualification of adult caprine carcasses is done according to the following categories:  
 
(i) First quality:  This category includes carcasses of adult male caprine of any age and females 
with less than 4 adult teeth. The profiles are convex to rectilinear associated with a very important 
development of the muscular mass.  
 
(ii) Second quality : the carcasses of this ca tegory are those of adult caprine not belonging to the 
previous category  
 
b) Kids:  
 
The qualification of lamb carcasses is made according to the following modalities and concerns only 
caprine with only milk teeth.  
 
(i) First quality:  This category includes kids with a functional abomasum. The carcasses must have 
a very high muscle mass development and all profiles are convex associated with an abundant 
fat cover evenly distributed on the back and kidneys. The kidneys must be completel y covered 
with fat.  
 
(ii) Second quality:  the carcasses of kids in this category have a lesser development of muscle 
mass and the covering and internal fat are less abundant  
4.4 Fat thickness and evaluation  
 
4.4. 1  Specification for goat carcass fat thickness s hall be as detailed in Table 1.  
 
Table 1: Specification for goat carcass fat thickness  
 
S/No  Fat thickness code  Category  
1 0 Not specified  
2 1 Peeled, denuded, surface membrane removed  
3 2 Peeled, denuded  
4 3 0-3 mm maximum fat thickness  
5 4 3-6 mm maximum fat thickness  
6 5 6-9 mm maximum fat thickness  
7 6 9-12 mm maximum fat thickness  
8 7 12-15 mm maximum fat thickness  
9 8 15 mm and above  
 
4.4.2  Trimming of external fat shall be accomplished by smooth removal along the contour of 
underlying muscle surfaces.  
 
4.4.3  Bevelled fat edges alone do not substitute for complete trimming of external surfaces when 
required. Fat thickness requirements may apply to surface fat (subcutaneous and / or exterior fat in 
relation to the item), and se am (intermuscular fat).  
 
4.5 Maximum fat thickness  
 
Evaluated by visually determining the area of a cut which has the greatest fat depth and measuring the 
thickness of the fat at that point.  
4.6 Average (mean) fat thickness  
 
Evaluated by visually determining and taking multiple measurements of the fat depth of areas where 
surface fat is evident only. Average fat depth is determined by computing the mean depth in those 
areas.  DARS  1247: 2022 
4 © ARSO 2022 — All rights reserved   
4.7 Actual measurements of fat thickness (depth)  
 
Measurements are made o n the edges of cuts by probing or scoring the overlying surface fat in a 
manner that reveals the actual thickness and accounts for any natural depression or seam which could 
affect the measurement. When a natural depression occurs in a muscle, only the fat  above the portion 
of the depression which is more than 19 mm/0.75 in width is considered (known as bridging). When a 
seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is 
measured (known as planning).  
 
Note: when fat limitations for peeled/denuded, surface membrane removed are specified, the bridging method shall 
be used for evaluating fat above a natural depression in a muscle and fat occurring between adjacent muscles.  
 
4.8 Goat carcasses and meat cuts  
 
Goat carcasses and meat cuts shall be;  
 
Intact, considering the presentation ; 
(a) Free from visible blood clots, or bone dust  
(b) Free from visible foreign matter (e.g. dirt, wood, metal particles, hair, skin)  
(c) Free of offensive odour  
(d) Free of obtrusive bloodstains  
(e) Free of contusions having material impact on the product such as protruding or broken bones  
(f) Free from freezer -burn 
(g) Free of spinal cord (except for whole unsplit carcasses)  
(h) Of natural colour  
(i) Free from unwanted fat, bruise, spilling body fluids, aerosol and sprays of insecticides  
4.9 Freezing and storage  
 
Goat carcasses shall be chilled within six hours after slaughter. Chilling shall precede freezing process.  
Goat carcasses may be aged to mature for a period of 2 weeks at temperature of 1 – 4 °C. 
Goat carcas s and meat cuts may be stored and preserved depending on the refrigeration method used.  
Storage temperatures should be maintained such that throughout the supply chain uniform internal 
product temperatures remain as follows;  
 
Chilled meat – internal produc t temperature maintained at not less than -1.5 °C or more than 4  °C at 
any time. The product shall be consumed within two (2) weeks under proper storage.  
Frozen meat – internal product temperature not exceeding -18 °C at any time after freezing. Frozen 
carcass, sides or cuts, shall attain the temperature of -18 °C or lower within 24 hours post chilling and 
the product shall be consumed within 9 months.  
 
4.10 Other requirements  
 
Cutting, trimming, and boning of cuts shall be accomplished with sufficient care  to maintain cut integrity, 
identity, and avoid scores on lean surfaces.  
Ragged edges shall be removed close to the lean surfaces.  
Except for cuts that are separated through natural seams, all cross -sectional surfaces shall form 
approximate right angles wi th the skin surface.  
Minimal amount of lean, fat or bone may be included on a cut from an adjacent cut.  
For boneless cuts, all bones, cartilage and visible surface lymph glands shall be removed.  
 
4.11 Transportation  
 
All fresh, chilled or frozen goat meat shall be moved in refrigerated transport and the packages shall be 
handled with due care to preserve the quality of the products.  
 DARS  1247: 2022 
© ARSO 2022 — All rights reserved  5 5. Hygiene  
 
6.1 Goat carcasses and meat cuts shall be produced and prepared under strict hygienic 
conditions according to CAC/RCP 58 
 
6.2 Goat carcasses and meat cuts shall not contain microbiological counts exceeding limits 
prescribed in Table 3.  
 
Table 3 — Microbiologic al limits for goat carcass and cuts  
 
S/N
o. Sampling plan  
C           N  Microorganism  Limit  
M                 m  Test method  
i.  2            5  Total plate count, cfu/g,  106            105 ISO 4833 -1  
ii.  2            5  Staphylococcus aureas , cfu/g,  103           102   ISO 6888 -1  
iii.  3            5  Escherichia Coli                       cfu/g  102          10 ISO 16649 -2 
iv.  3            5  Escherichia Coli , 0157:H7 per 25 g  Nil ISO 16654  
v.  0            5  Salmonella spp. , per 25 g  Nil ISO 6579 -1  
vi.  0            5 Listeria monocytogens , per 25 g,  NIL ISO 11290 -1 
vii.  2            5   Campylobacter,  per 25 g,  102            10 ISO 10272 -1 
viii.  2            5  Pseudomonas aeruginosa , cfu/g,  102            10              ISO 13720  
 2            5  Enterobacteria  NIL…………103  
 
 
Where  C = No. of sample units give results between M & m.  
             N = No. of the whole sample units.  
             M = microbiological limit that it is not permitted to be in any of sample units.   
             m = acceptable microbiological limits to be fulfilled in samples.  
 
6. Contaminants  
 
6.1 Heavy metal contaminants  
 
Goat carcasses and meat cuts shall not contain heavy metals contaminants in excess . The goat  
carcases and meat cuts shall not contain lead (Pb) in excess of 0.1 ppm when tested in accordance with 
AOAC 972.25.  
 
6.2 Veterinary drug residues  
 
Goat carcasses and meat cuts shall comply with veterinary drug residue limits as prescribed in the 
CAC/MRL 2.  
 
7. Packaging, Marking and Labelling  
 
7.1 Packing  
 
Goat carcasses and cuts shall also be packed as follows:  
 
7.1.1 Chilled, frozen/deep -frozen meat cuts shall be wrapped in suitable food grade paper, 
polyethylene or any other food grade material permitted by competent authorities for use in wrapping 
foods. The products so wrapped may be packed in wax cartons or other approved containers.  
 
7.1.2 Vacuum packed cuts shall be delivered intact.  
 
7.1.3 The packages shall not be exposed to direct sun or rain.  DARS  1247: 2022 
6 © ARSO 2022 — All rights reserved   
7.2 Marking and labelling  
 
Goat carcasses and meat cuts shall be marked and labelled in accordance with ARS 56  (see clause 2). 
In addition, each container of goat carcasses and/or cuts shall be legibly and indelibly marked with the 
following information:  
 
a) Name of the product;  
b) Grade/ class of carcass or cut;  
c) Name and address of processor, packer or retailer/distributor;  
d) Batch or code number;  
e) Number of pieces;  
f) Net weight;  
g) Date of packing/slaughter;  
h) Expiry date;  
i) Country of origin;  
j) Storage and cooking instructions;  
 
8. Sampling  
 
Sampling  shall be done in accordance with CAC/GL 50.  
 
  DARS  1247: 2022 
© ARSO 2022 — All rights reserved  7 Annex A  
(Informative Appendix)  
 
Characteristics of goat meat cuts for wholesale and retail  
 
Wholesale  Retail cuts  Characteristics  
 
leg Frenched leg  Shank bone is “frenched”, that is, meat is removed to expose 2.5 
cm or more of lower end of shank bone.  
 
 American leg  Shank meat is removed at stifle joint. Shank meat is tucked into 
pocket under fell and pinned into place.  
 
 Half of leg  Either the shank half or the loin half  
 
 Leg chops 
(steaks)  May contain cross section of backbone and aitchbone. Centre 
cut steaks look like miniature beef round steaks.  
 
 Sirloin chops  Correspond to beef sirloin steaks. Pinbone chops have 
considerable bone.  
 
 Boneless sirloin 
roast  Small boneless roll weighing from 1 to 1.75 kg  
 
 
loin Loin roast  Corresponds to beef short loin. It can be the unsplit loin but is 
usually one side of the split loin.  
 
 Rolled loin roast  
 Boned and rolled loin  
 Loin chops  Contain T -shaped bones; correspond to porter -house, T -bone, 
and club beef steaks.  
 
 English chops  Cut across the unsplit loin. Backbone removed and boneless 
chop  
 
Rack  Rib (rack) roast  Contains rib bones and rib eye muscle.  
 
 Crown roast  Ribs are ‘frenched’, that is, meat is removed from rib ends, then 
two or more rib sections are shaped and tied into a ‘crown’  
 
  Contain rib bone and rib eye muscle.  
 
 Frenched chops  Same as rib chops except meat is removed from ends of ribs.  
 
shoulder  Square -cut 
shoulder  Thickest part of forequarter,with  shank, breast rib (rack), and 
neck removed.  
 
 Cushion shoulder  Boned and left flat. Sewed on two sides. One side may be left 
open for stuffing, then skewered or sewed.  
 
 Rolled shoulder  Boneless roll made from square -cut shoulder.  
 
 Boneless 
shoulder  
 Cut from boneless rolled shoulder.  
chops  Mock duck  Made from outside of shoulder. Shaped like a duck.  
 
 Arm chops  Contain small round bone and usually the cross -sections of 4 or 
5 rib bones.  DARS  1247: 2022 
8 © ARSO 2022 — All rights reserved   
 Blade chops  Contain protions  of rib, back and blade bones.  
 
 Saratoga chops  Boneless chops made from the inside shoulder muscle.  
 
 Neck slices  Round slice with neck vertebrae in center.  
 
Breast   Breast  Corresponds to veal breast and to short plate and brisket of beef. 
Narrow strip of meat containing breast bone and ends of 12 ribs.  
 
 Breast with 
pocket  Same as above but with pocket between ribs and lean.  
 
 Rolled breast  Small boneless roll. Alternating layers of lean and fat.  
 
 Riblets  Breast bone removed and breast cut between ribs. Each small 
piece contains part of a rib bone.  
 
Shank  Shank  Contain shank and elbow bones.  
 
 
  DARS  1247: 2022 
© ARSO 2022 — All rights reserved  9 Annex B  
(Informative Appendix)  
 
 
Caprine (goat) meat — Carcases and cuts  
 
 
Species  Species code (data field 1)  
Bovine (Beef)  10 
Bovine (Veal)  11 
Porcine (Pork)  30 
Ovine (Sheep)  40 
Caprine (Goat)  50 
Llama  60 
Alpaca  61 
Chicken  70 
Turkey  71 
Duck  72 
Edible meat co -products  90 
 
 
 
  DARS  1247: 2022 
10 © ARSO 2022 — All rights reserved  Annex C  
 
(Informative Appendix)  
 
 
Caprine (goat) meat — Carcases and cuts  
 
 
 
 
  
DARS  1247: 2022 
© ARSO 2022 — All rights reserved  11 Bibliography  
 
 
ECE/TRADE/ ---:2007, UNECE Standard — Caprine meat — Carcases and cuts  
 
KS 317 -2: 1982 (C1999), Specification for meat grades and meat cuts — Part 2: Lamb, Mutton and Goat 
meat  
 
IS 2536:1995(R2000), Meat and Meat Products — Mutton and Goat Meat (Chevon) — Fresh, Chilled 
and Frozen — Technical Requirement  
 
Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q -e.jsp  
 
USDA Foreign Agricultural Service website: http://www.mrldatabase.com  
 
USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards  
 
USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_export/plants  
 
European Union: http://ec.europa.eu/sanco_pesticides/public  
 
 DARS  1247: 2022 
© ARSO 2022 — All rights reserved