TBS/ AFDC 22 (5279) P 3          
 
 
 
DRAFT  TANZANIA STANDARD  
 
Corned beef  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                                                           
 
Corned beef — Specification  
                         
0   FOREWORD  
 
Corned beef is chopped, cured, boneless carcass meat from animals of bovine species 
and may include head meat, heart meat and skirt meat . It was found necessary to 
prepare this Tanzania standard due to  an increased importation of corned beef in 
Tanzania .  
 
This Tanzania  standard is intended for ensuring  safety and quality of corned beef 
traded in the country.  
 
In the preparation of this Tanzania  standard  considerable  assistance was drawn from 
CODEX STAN 88 -1981  For Corned Beef published by  the Codex Alimen tarius 
Commission.   
 
In reporting, the results of a test or analysis made in accordance with this standard, if 
the final value observed or calculated, is to be rounded off, it shall be done in 
accordance with TZS 4 (see clause 2).  
 
1.0 SCOPE  
This Tanzania  standard specifies requirements, methods of sampling and test 
for corned beef .   
2.0 REFERENCES  
For the purpose of this Tanzania  standard, the following standards shall  
apply. For dated references, only the edition cited applies. For undated 
references, the l atest edition of the referenced document (including any 
amendments) applies:  
 
TZS 4 – Rounding off numerical values . 
TZS 76  – General method for determination of Arsenic silver diethyldithiocarmate 
photometric method.  
TZS 118/ISO 4833 , Microbiology of food  and animal feeding stuffs – Horizontal method 
for the enumeration of microorganisms – Colony -count technique at 30oC 
TZS 119 – Microbiology – General guidance for the enumeration  of coliforms – Most 
Probable Number technique (MPN).  
TZS 121, Microbiologica l examination for Clostridium botulinum  and Clostridium 
botulinum  toxins  – Test method.  
TZS 122 – Microbiology of food and animal feeding stuffs – Horizontal method for the 
detection of Salmonella spp.  
TZS 125 – Microbiology of food and animal feeding stuf fs – Horizontal method for the 
enumeration of coagulase -positive staphylococci ( Staphylococcus aureus  and other 
species) – Part 1: Technique using Baird -parker agar medium – Amendment 1: 
Inclusion of precision data.  
TZS 131 – Microbiology - General guidanc e for enumeration of yeast and moulds – 
Colony count technique at 25 ºC.  
TZS 458  Code of hygiene for meat processing plant.  
TZS 538 – Packaging and labelling of foods.  
TZS 852 -2 – Microbiology of food and animal feeding stuffs – Horizontal method for 
detec tion and enumeration of Listeria monocytogenes  - Enumeration method  
TZS 731 – Microbiology of food and feeding stuffs – Horizontal method for detection 
and enumeration of presumptive Escherichia coli  – Most Probable Number Technique . 
TZS 1760 /ISO 937  Meat and meat products – Determination of nitrogen 
content (Reference method) .   
ISO 17604 Microbiology of the food chain – Carcass sampling for microbiological 
analysis.  
Codex Stan 193 – Codex general standard for contaminants and toxins in food and 
feed.  
TZS 949-1 /ISO 21528 -1, Microbiology of food and animal feeding stuffs – Horizontal 
methods for the detection and enumeration of Enterobacteriaceae – Part 1 – Detection 
and enumeration by MPN technique with pre -enrichment .  
TZS 949-2/ISO 21528 -2, Microbiology of food and animal feeding stuffs -- Horizontal 
methods for the detection and enumeration of Enterobacteriaceae – Part 2 – Colony 
count method.   
TZS 1761/ISO 1443  Meat and meat products – Determination of to tal fat 
content.  
ISO 1442 Meat and meat products – Determination of moisture content 
(Reference method)  
ISO 936 Meat and meat products – Determination of total ash  
 
3.0 TERMS AND DEFINITIONS  
For the purpose of this standard, the following terms and definitions shall apply:  
 
3.1 canned  beef 
packed in a t in or other hermetically sealed container and sterilized after sealing in a 
vacuumed state.  
 
3.2 corned beef  
a salt cured beef product.  
 
3.3 premium cut canned corned beef 
prepared from chopped, cured, boneless carcass meat from animals of bovine species . 
 
3.4 canned corned beef  
weasands, tongue -roots , bleached tripes , head meat, from which the overlying 
glandular and connective tissues have been removed, heart meat exclusive of heart 
cap and thick skirt meat ex cluding thin skirt.  
 
3.5 hermetically sealed container  
a container which is completely sealed, rigid and impermeable and which is made of 
any appropriate material, which is suitable for the product, specified in the standard.  
 
4.0 REQUIREMENTS   
 
4.1 General requirements   
4.1.1  Raw materials  
a) Uncured beef ; shall be of a quality suitable for human consumption and  free 
from any  deteriorative changes and shall not exhibit off colour, off flavour or  
objectionable odours ; 
b) Curing ingredients consisting of food grade salt (sodium chloride) ; and 
c) Sodium or Potassium nitrite                                                                                                                                     
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4.1.2  Optional ingredients  
a) Sucrose, invert sugar, dextrose (glucose), lactose, maltose , glucose syrup (including 
corn syrup ).  
b) Sodium monoglutamate.  
c) Where standards have b een declared for ingredients  named above , such ingredients 
shall conform to such standards . 
 
4.1.3  Food additives  
The following additives when used in canned corned beef shall comply with the 
requirements prescribed in Table 1 , calculated on the total net content of the final 
product:  
 
         Table 1: List of additives  and levels of use  
S/N Additiv e Requirements  
1. 1Nitrite, potassium and/or sodium salt, ppm, max.  50 
2. Potassium chloride  GMP  
2. 2Ascorbic acid and its Sodium salts, ppm,  max 300 
3. Iso-ascorbic acid and its sodium salt , ppm, max.  
1Expressed as ascorbic acid singly or in combina tion 
2Total nitrite expressed as sodium nitrite. Maximum level calculated on the total net content of the final 
product  
  
4.1.4  Corned beef shall be prepared from coarsely cut beef that has been pre -cooked or a 
mixture of such pre -cooked beef to which a maximum of 5% raw beef has been added and in 
either case, the meat shall be cured.  
 
The heat treatment shall be applied after the container is sealed and shall be sufficient to 
ensure that the finished product is shelf -stable and presents no hazard to publ ic health.  
 
4.1.5  Corned beef  shall  be;  
a) Clean  and substantially free from staining from container.  
b) Uniformly  and thoroughly cured with fat evenly distributed throughout the content of the 
can.  
c) A uniform texture and capable of being sliced at 18 °C.  
d) Free from foreign matter, and non -muscular tissues like bones, glands, blood clots, 
skins, hides and cartilage.  
e) Satisfactory for  sterility tests.  
 
4.2 Specific requirements  
Corned beef shall comply  with the req uirements prescribed in Table 2. 
 
 
                                                                                                                                      
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 Table 2: Specific requi rements  for corned beef  
 
S/N Characteristic  Requirement  Test methods  
1.  *Moisture content , % m/m, max. 63 ISO 1442  
2.  Crude fat  (fat free basis), % m/m , min. 15 TZS 1761  
3.  Crude protein , % m/m , min. 21 TZS 1760  
4.  Total ash , % m/m , min.  1 ISO 936  
 *giving a  protein to moisture ratio  of 1:1.2 to 1:2.5  
 
 
5.0 CONTAMINANTS  
 
5.1 Corned beef shall comply with the requirements for heavy metals prescribed in 
Table 3. 
 
Table 3: Heavy metals  
S/N Characteristic  Requirement  Test Method  
1.  Copper (Cu) , mg/kg, max.  20 ICP/AA S 
2.  Lead (Pb) , mg/kg, max.  1 TZS 268  
3.  Arsenic (As) , mg/kg, max.  1 TZS 76  
4.  Tin (Sn): For corned meat in 
tinplate , mg/kg, max.  200 AOAC 1990  
5.  Tin (Sn): For corned meat in 
other  containers , mg/kg, max.  50 AOAC 1990  
 
5.2 Veterinary drug residues  
The maximu m allowable veterinary drug residue limits in corned beef  shall be as prescribed in 
the CAC/MRL 2 . 
 
6.0 HYGIENE  
6.1 Corned beef shall be prepared under strict  hygienic  conditions according to TZS  458 (See 
clause 2).  
 
6.2 Corned beef shall comply with micro biological requirements prescribed in Table 4. 
 
 
 
                                                                                                                                      
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 Table 4: Microbiological  requirements  for corned beef  
S/N Characteristic  Requirements  Method of test  
(see clause 2)  
1. Total plate count, cfu/g , Max.  104 TZS 118  
2. Enterobacteriaceae , cfu/g  Max. 102 TZS 949 (Part 1 or 2)  
3. Salmonella spp  /25 g ,  Absent  TZS 122  
4. Escherichia coli, MPN/g , Absent  TZS 731  
5. Listeria monocytogenes,  Absent  TZS 852 (Part  2) 
6. Clostridium botulium   Absent  TZS 121  
7. Staphylococcus aureus, cfu/g  Absent  TZS 125 (Part 1 ) 
8. Yeast/moulds, cfu/ml , Max. 102 TZS 131  
 
7.0 SAMPLING AND TESTS  
7.1 Sampling  
Sampling of the corned beef shall  be done according to ISO 17604  (See clause 2).  
7.2 Tests  
Testing of corned beef shall be done according to test methods prescribed in Table s 1, 
2, 3 and 4  
 
8.0 PACKAGING , MARKING  AND LABELLING  
 
8.1 Packaging  
In additi on to the packaging  requirements prescribed in TZS 538 (see clause 2) , Corned 
beef shall be packed in hermetically sealed containers and shall not be exposed to 
direct sun or rain.  
8.2 Marking and l abelling  
Corned beef  shall be marked and labeled in accordance with TZS 538 (see clause 2). In 
addition, each container shall be legibly and indelibly marked with the following 
information:  
a) Name of the product ;  
b) Country of origin ; 
c) Declaration o f preservatives used;  
d) Name and physical address of the manufacturer  or pa cker; 
e) Net Weight content ;  
f) List of ingredients;  
g) Nutritive value ; 
h) Batch or code number;                                                                                                                                       
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 i) Date of manufacture  shall be clearly shown on the container;   
j) Expiry date shall be clearly show n on the container;  
k) Instructions for use and storage;  
l) The language on the label shall be “Kiswahili” or Kiswahili and English. 
Additional  language may be used depending on the designated market.  
 
8.3 The container may also be marked with TBS Certification Mark.  
NOTE  – The TBS Standards Mark of Quality may be used by the manufacturers only 
under license  from TBS. Particulars of conditions under which the licenses  are 
granted may be obtained from TBS.