PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDARD  
  DUS DEAS 84-3 
First Edition  
2021 -mm-dd 
 
 Reference number  
DUS DEAS 84-3: 2021 
© UNBS 2021  
   
Meat grades and meat cuts ― Specification — Part 3: Pork  
 
 PUBLIC REVIEW DRAFTDUS DEAS 84 -3: 2021  
ii                © UNBS  2021  - 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 2021  
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 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 
 
  PUBLIC REVIEW DRAFTDUS DEAS 84 -3: 2021  
© UNBS  2021  - 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  amen ded. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisatio n for Standardisation (ISO),  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, 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 DEAS 84 -3: 2021 , Meat grades and meat cuts ― Specification — Part 3: 
Pork, is identical with a nd has been reproduced from an East African  Standard, EAS 84-3: 2021 , Meat grades 
and meat cuts ― Specification — Part 3: Pork , and adopted  as a Uganda Standard . 
The committee responsible for this document is Technical Committee UNBS/ TC 213, Live animals, meat and 
meat products . 
This standard cancels  and replaces US 1699:  2017, Porcine (pig) meat — Carcasses and cuts — 
Specification , which has been withdrawn.  
Wherever the words, “ East African  Standard " appear, they should be replaced by "Uganda Standard ". 
US 84 consists of the following parts, under the general title Meat grades and meat cuts ― Specification :  
  Part 1: Beef grades and cuts  
  Part 2 : Ovine  
  Part 3 : Pork  
 PUBLIC REVIEW DRAFT
 DEAS 84 -3:2021  
ICS xxxxxx  
 
© EAC 2021                                                                                                                            First Edition 2021 
 DRAFT EAST AFRICAN STANDARD 
Meat grades and meat cuts ― Specification — Part 3: Pork 
EAST AFRICAN COMMUNITY PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTCD/186/004/ 2021 
ii © EAC 2021 – 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 2021 — All rights reserved 
East African Community 
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Fax: + 255 27 2162190 
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 prosecuted. 
 PUBLIC REVIEW DRAFTDEAS 84- 3:2021  
© EAC 2021 – All rights reserve d iii 
 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.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East African Standards (EAS).  The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community .  
East African Standards are developed through Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
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 Principles and procedures for development of East African Standards.  
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.  
The committee responsible for this document is Technical Committee EASC/TC 004 , Meat and meat 
products . 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights. 
 
 
 
 
 
 
 
 
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDRAFT EAST AFRICAN STANDARD                                            DEAS 84 -3:2021  
 
© EAC 2021 – All rights reserved  1 
 Meat grades and meat cuts ― Specification — Part 3: Pork  
1 Scope 
This Draft East African Standard  specifies grading of pork, quality requirements, safety requirement and 
methods of sampling and test for pork carcasses and cuts meant for human consumption. 
2 Normative 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. 
EAS 39, Hygiene in the food and drink manufacturing industry - Code of practice  
ISO 22000c,  Food safety management systems - Requirements for any organization in the food chain  
EAS 151, Hazard analysis critical control points (HACCP)  
CAC/MRL 2, Maximum Residue Limits for Veterinary Drugs in Food  
EAS 38, Labelling of pre-packaged foods  
ISO 4832, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coliforms — Colony-count technique.  
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-
bromo-4-chloro-3-indolyl beta-D-glucuronide.  
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 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella 
spp. 
ISO 11290-1, Microbiology of the food chain - Horizontal method for the detection and enumeration of Listeria 
monocytogenes and other Listeria spp. -- Part 1: Detection method  
CAC/RCP 58-2005, Codex code of hygienic practice for meat.  
EAS 12, Specification for potable water   
ISO 17604, Microbiology of food and animal feeding stuffs- carcass sampling 
ISO/TS 17728, Microbiology of food and animal feeding stuffs- sampling techniques for microbiological 
analysis of foods and feeds.  
ISO 16654, Microbiology of food and animal feeding stuffs- Horizontal method for the detection of Escherichia 
coli 0157:H7  PUBLIC REVIEW DRAFTDEAS 84- 3:2021  
2 © EAC 2021 – All rights reserved  
 3 Terms and definitions  
For the purposes of this document, the following terms and definitions 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  
3.1 Pork 
meat derived from pig ( Sus scrofa domesticus ) 
3.2 Carcass 
body of any slaughtered animal after bleeding and dressing. 
3.3 Dressed 
removal of viscera, genitals, urinary bladder and udder of lactating pigs that have  farrowed and/or are in 
advanced pregnancy and where necessary halving of the carcass. 
3.4 Splitting 
dividing the carcass lengthwise into two sides. 
3.5 Conformation 
overall thickness of muscle and fat in relation to the size of the animal’s skeleton, i.e. the “shape” of the  
carcass profile and degree of muscularity. 
3.6 Eating quality 
refers to the organoleptic factors influencing consumer acceptance and enjoyment of the product. The main 
eating quality attributes of meat are tenderness, succulence, flavor (taste and aroma). 
3.7 Carcass weight 
weight (kg) of the dressed body of an animal at the end of the slaughter line. 
3.7.1 Hot dressed weight (HDW) 
weight (kg) of (carcass) at the end of the slaughter line within one hour of slaughter.  
3.7.2 Cold dressed carcass weight (CDW) 
weight of the carcass following chilling  
3.8 Primal cuts 
piece of meat initially separated from the carcass of an animal during butchering. These are basic sections 
from which steaks and other subdivisions are cut. 
3.9 Prime cuts 
cuts that are considered to be high quality. PUBLIC REVIEW DRAFTDEAS 84- 3:2021  
© EAC 2021 – All rights reserve d 3 
 4 Grading specifications  
4.1 Criteria for grading of carcasses 
Pork to be graded shall be of the following characteristics; 
4.1.1 Conformation 
The shoulder and jowl shall be light and the loin full and deep, the back shall appear to be excessively long. 
The ham shall be broad, well-fleshed to the hock, showing a fine hone and U-shaped in the space between 
the legs. Bone formation shall be light, flat and pinkish in colour. 
4.1.2 Finish 
This refers to the quality of fat laid down. The quantity of internal and external fat shall be such as to require 
no trimming. The cut sternum shall show the predominance of lean over fat. When cut through, the amount of 
fat at the last rib shall not be excessive. The fat shall be white, dry and firm to the touch. 
4.1.3 Quality 
The rind shall be free from wrinkles, scores, stabs, fighting scars and hair. It shall have an attractive colour 
and shall not be unduly dry. The colour of the flesh shall be bright, sappy and attractive pink. 
5 Grading categories 
5.1 Suckling pig – age: less than 8 weeks old 
5.2 Porkers –  weight:  40-55kg, age: 4-6 months 
5.3 Baconers – shall be of the following two grades: 
Table 1: Grading Categories  
 Age  DKSW  Back fat  
Grade 1  max 7 months  60-75 kg  8-10 mm  
Grade 2  max 7 months  56-75 kg  All fat levels  
 
5.4 Commercial – all eligible slaughter stock 
6 Pork carcasses and cuts 
6.1 Pork carcasses shall be properly dressed, washed, butchered, trimmed, weighed, properly packaged and 
labelled and shall be free from bruises or blemishes of any kind. 
6.1.1 Temperature treatment  
 
Pork carcasses and cuts shall be subjected to the following temperature treatment. 
6.1.1.1 Chilling 
Fresh pork carcasses sides or cuts shall be brought to a temperature of between 1 ºC and 3 ºC within 24 
hours. Carcasses and cuts meant for chilling shall be further chilled to temperatures of -2 ºC to 4 ºC and 
should be consumed within a period of 4 weeks.  
 PUBLIC REVIEW DRAFTDEAS 84- 3:2021  
4 © EAC 2021 – All rights reserved  
 6.1.1.2 Freezing and storage 
The pork carcasses sides or cuts shall be pre-chilled before freezing. Freezing shall be at minus (-) 18 ºC and 
(-) 12 ºC at the highest, within three days. The pork carcasses and cuts shall be stored at (-) 12 oC at the 
highest. The frozen product shall be consumed within 12 months. 
6.2 Pork carcass and cuts may be presented according to the following in relation to temperature treatment. 
6.2.1 Fresh Carcass  
 
The deepest part of the carcass near the bone shall be cooled to the atmospheric temperature when delivered 
and shall show no evidence of deterioration. 
6.2.2 Fresh, Chilled Carcass 
The carcass shall be chilled so that the temperature at the deepest portion of the flesh near the bone shall be 
-2°C to 4 oC and shall show no evidence of deterioration. 
6.2.3 Fresh, Frozen Carcass 
The pork shall be quick frozen preferably at a temperature of - 18°C in the minimum possible time and shall 
show no evidence of deterioration, such as dehydration, oxidative rancidity and advanced changes in texture. 
6.2.4 Pork Cuts, Fresh 
These shall be prepared from carcasses which conform to the requirements given in 6.2.1  
6.2.5 Pork Cuts, Fresh, Chilled 
These shall be the same as fresh (see 9.2.2) except that they shall be prepared from carcasses which 
conform to the requirements given in 9.2.1.  
6.2.6 Pork Cuts, Fresh, Frozen 
These shall be the same as chilled except that the pork shall be frozen solid when delivered and shall show 
no evidence of thawing and refreezing or deterioration.  
7 General requirement 
7.1 Animals from which pork is derived shall be slaughtered in a hygienically managed slaughter-house in 
accordance with CAC/RCP 58.  The slaughter shall be supervised by a competent authority.  The ovine 
animals and carcasses thereof shall be subjected to ante mortem and post mortem veterinary inspection as 
prescribed in CAC/RCP 58 and pork carcasses and cuts thereof shall be certified as being sound and free 
from contagious and infectious diseases and fit for human consumption.   
7.2 The certified carcasses shall bear an approval marks of such inspection, the symbol or number or name 
of the establishment or slaughter house where they were prepared and the legend “PASSED” denoting 
wholesomeness and denoting the grade or quality . The marking fluid used shall be of food grade. 
7.3 The pork shall be prepared pin a plant which is regularly operated under supervision of the relevant 
competent authority. The mutton and lamb shall be prepared, handled fresh or chilled or frozen and then 
delivered fresh or chilled or frozen, under hygienic conditions. 
7.4 Pork carcasses and cuts shall be;  
 
a) Intact, taking into account the presentation;  PUBLIC REVIEW DRAFTDEAS 84- 3:2021  
© EAC 2021 – All rights reserve d 5 
 b) Free from visible blood clots, or bone dust;  
c) Free from any visible foreign matter (e.g. dirt, wood, plastic, metal particles)  
d) Free of offensive odours;  
e) Free of obtrusive bloodstains;  
f) Free of unspecified protruding or broken bones;  
g) Free of contusions having a material impact on the product ; 
h) Free from freezer-burns; and 
i) Free from hair. 
8 Hygiene 
Pork shall be produced, handled and stored in accordance with CAC/RCP 58 and EAS 39. 
9 Microbiological limits 
Pork cuts shall comply with the microbiological limits  in Table 2, when tested in accordance with the test 
methods specified therein . 
Table 2 — Microbiological limits for pork carcasses and cuts 
 
S/No. Micro -organism  Limit Test method   
i.  Aerobic colony count , cfu/g , 
max.  106 
 ISO 4833 -1 
ii.  E. coli , cfu/  g, max.  103 ISO 16649 -2 
iii.  Coagulase positive 
Staphylococcus aureus ,  
cfu/g, max  102 ISO 6888 -1 
iv.  Salmonella spp . per 25 g Absent  ISO 6579  
v.  Enterobacteraceae , cfu/g, 
max.  103 ISO 21528 -2 
vi.  Listeria monocytogenes  per 
25 g Absent  ISO 11290 -1 
10 Contaminants 
10.1 Veterinary drug residues 
Pork shall have a maximum Residual limit for veterinary drugs in accordance with CAC/MRL- 2. 
10.2 Pesticide residues 
Pork shall have a maximum pesticide residues limit as in accordance with Codex Alimentarious standards.   
11 Heavy metals  
Pork shall not contain heavy metals in excess of the limits given in Table 3 when tested in accordance with the 
test methods specified therein. 
 
 
 
 
 
 
 
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6 © EAC 2021 – All rights reserved  
 Table 3 — Heavy metal limits for pork cuts 
 
S/No.  Contaminants  Maximum limit  
ppm  Test method  
i Arsenic (A s) 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  
 
12 Packaging  
Fresh, chilled and frozen products shall be packaged in suitable food grade materials which will safeguard the 
hygienic, nutritional, technological and organoleptic properties of the product. 
13 Labelling 
Labelling of pork carcasses and cuts packages shall be done in accordance with the requirements stipulated 
in EAS 38 . In addition, the following particulars shall be legibly and indelibly labelled on the container; 
a. Name of the product (as appropriate);  
b. Name, location and address of manufacturer; 
c. Net weight, in g or kg; 
d. Date of production/packaging; 
e. Expiry date; 
f.     Batch number; 
g. Storage conditions; 
h. Country of origin 
i.     Approval veterinary mark for carcasses and cuts 
 
14 Sampling 
Samples shall be taken in accordance with the provisions of ISO/TS 17728. 
 
 PUBLIC REVIEW DRAFTDEAS 84 -3:2021    
 
© EAC 2021 – All rights reserved