i          KENYA STANDARD     DKS 2830 : 201 8 
                      ICS 67.120.10  
 
 
 
 
 
 
 
 
 
 
  
 
Marinated  meat -specification  
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
     PUBLIC REVIEW DRAFT, JULY 2018  
 
 
 
 
 
 
 
 
 
 
 
 
©KEBS 2018          First Edition 2018  
  
         ©KEBS 2018 — All rights reserved  ii KENYA STANDARD     DKS 2830 : 201 8 
                      ICS 67.120.10  
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Marinated Meat — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
PUBLIC REVIEW DRAFT, JULY 2018  
 
 
 
 
 
 
 
 
 
 
 
 
©KEBS 2018          First Edition 2018  
 
 
 
 
 
 
 
  
iii           
 
TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were repr esented on the Technical Committee.  
 
Ministry  of Health - food safety  unit 
Kenya  Industrial  Research  and Development  Institute  
National  Public  Health  Laboratory  
Government  Chemist ’s Department  
Farmer ’s Choice  (K) Ltd. 
University  of Nairobi  — Department  of Food Science,  Nutrition  and Technology  
Consumer  Information  Network  
Kenchic  (K) Ltd. 
Kenya  Meat  Commission  
Directorate  of Livestock  Production  
Directorate  of Veterinary  Services  
Alpha  fine foods  limited  
Kenya  Nut Company - Morendat  farm 
Meat  Training  institu te 
Quality  Meat  Packers  
Choice  Meats  limited  
Kenya  Bureau  of Standards  — Secretariat  
 
  
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya standards shall be regularly reviewed. Suggestions 
for improvement to publish ed standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
© Kenya Bureau of Standards, 2017  
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyr ight 
subsists in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bure au of 
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permissio n in writing 
from the Managing Director . 
 
  
         ©KEBS 2018 — All rights reserved  iv KENYA STANDARD         
 
 
 
 
 
 
 
 
 
 
 
 
 
Marinated  Meat — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
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Coast Region     Lake Region          Rift Valley Region  
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Fax: (+ 254 041 ) 229448    Fax: (+254 057) 21814  
 
 
 
 
 
 
 
 
  
v          Forewo rd 
 
This Kenya Standard was prepared by the Meat and Poultry  Products Technical Committee under the 
guidance of th e Standards Projects Co mmittee, and it is in accordance with the procedures of the Kenya 
Bureau of Standards.  
 
Marinated meat products have a wide application due to their convenience. The process of marination 
enhances the flavour of meat and may also tenderize the meat. Trade in such products is on the rise. 
However, the process of marination  may alter the safety and quality of the product and as such, this has 
necessitated the development of the first edition of this standard.  
 
The standard specifies requirements that enhance maintenance of quality and safety of marinated meat  
products . It also incorporates parameters which facilitate fair trade practices  
 
During the preparation of this standard, reference was made to the following documents:  
 
The Food, Drugs  and Chemical Subst ances Act, Cap 254 of the L aws of Kenya.  
 
International Commission on Microbiological Specifications for Foods - Micro -organisms in Foods, 
Book 8 . 
The assistance derived from the above sources is highly acknowledged.  
 
 DKS 2830:2018  
©KEBS 2013  — All rights reserved        1  
KENYA STANDARD           
 
 
Marinat ed Meat — Specification  
 
 
1. Scope  
 
This standard prescribes the quality and safety requirements, sampling and analysis of marinated  meat .  
 
 
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.  
I. KS CAC/MRL 2 - Maximum Residue Limits for Veterinary Drugs in Food  
II. KS ISO 16649 -2, Microbiology of fo od 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.  
III. KS ISO 6579 Microbiology of food and  animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp.  
IV. KS 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 met hod. 
V. KS 2761 code of hygienic practice for meat  
VI. KS 1051 Guide on maximum limits of pesticide  residues in foods  
VII. EAS 39 Standard Code of Hygiene Practice for Food and Drink Manufacturing Industry  
VIII. EAS 38, Labelling of pre -packaged food  
IX. Codex standards GSFA 19 2. 
X. KS 2763 meat speciation – method of test  
XI. ISO 4833  Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms  
XII. AOAC 986.15  
XIII. EN14332, 14627   
XIV. AOAC 999.10, 999.11, 986.15  
XV. EN14082, 14083,14084  
XVI. AOAC 986.15, 999.11,973.34  
XVII.  EN 140 82,18083,14084  
XVIII.  AOAC 971.21  
 
3. Definitions  
 
For the purpose of this standard , the following definitions shall apply:  
 
 
3.1. Meat  
Meat is all parts of an animal that are intended for  and have been judged as safe and suitable for human 
consumption  
 
3.2. Meat Product  
 
Is meat that has been subjected to treatment  irreversibly modifying its Organoleptic and  physiochemical  
characteristic  
 
3.3. Marinade  
Is a liquid or sauce  that can either be acidic or enzymatic  in which meat is soaked to enrich its flavor and/or 
to tenderize it. A dry rub can also be considered as marinades . 
 
3.4. Marination  
Is the process of tenderizing and/or flavouring  meat often in an acidic, liquid, sauce or a rub before cooking.   
DKS 2829:2018  
         ©KEBS 2018— All rights reserved  2  
3.5. Rub 
 is a dry marinade that is sprinkled or patted onto meat before cooking. It  may contain salt, sugar and spices.  
 
 
4. General requirements  
4.1. Food animal 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 
thereof 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 2761 code of 
hygienic practice for meat  
4.2. The inspected meat shall bear suitable mark s 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 meat shall be prepared in a plant which is regularly operated under  supervision of the 
competent authority.  
4.4. The meat shall be transported in accordance with Meat Control Act CAP 356. The meat shall be 
prepared  and, handled fresh ,chilled  or frozen.  under hygienic conditions.  
4.5. The meat shall comply with maximum pesticide a nd Veterinary drugs residue limits prescr ibed in KS 
05-1051 and CAC/MRL2.  
4.6. The marination process shall be conducted in a manner that will not compromise on the keeping 
quality and safety of the product. The cold chain shall be maintained at all times.  
4.7. The facility used for marination process shall comply with the requirements of KS EAS 39.   
 
5. Raw materials  requirements  
 
5.1. Meat  
 
5.1.1.  The meat p repared for marinating  shall be obtained from animals slaughtered according Meat 
control Act cap  356 and shal l be in compliance with KS 2761  
5.1.2.  The product shall be prepared according to the hygienic regulations as mentioned EAS 39  
5.1.3.  The meat shall be inspected and approved as wholesome and fit for human consumption and 
free from objectionable od ours, flavours and blood  clots any other contamination.  
5.1.4.  The meat used for this processing shall be from one type and its flavor shall be characteristic 
of that type.  
5.1.5.  The meat shall be free from foreign bodies, dirt, sign of spoilage and unacceptable odours.  
 
5.2. Marinades  
 
5.2.1.  Ingredients  used in the marinade shall comply with the specific Kenyan standards on herbs 
and spices,  condiments, sauces, vinegar, alcoholic beverages,  flavours,  oil(s) or any other 
appropri ate ingredients  
5.2.2.  The ingredients used in the marinad e compositions shall be hygienically prepared  as per KS 
EAS 39  
5.2.3.  The food additives used in the marinated meat product shall be in accordance with the Food, 
Drugs and Chemical Substances Act, Cap. 254 of the Laws of Kenya and Codex standards 
GSFA 192.  
 
 
6. Safety  Requirements  
 
 
6.1. Microbiological limits  
Marinated  meat  shall not contain any pathogenic organisms and shall comply with microbiologi cal limits 
given  in Table 2.  
 
Table 2  — Microbiological limits for marinated  meat  
 
SL No.  Type of organisms  Marinated  Meat  Test metho d  
 
©KEBS 2018 — All rights reserved      3 Max  
i.  E. coli  0157:H7  Absent  KS ISO 16649 -2 
i.  Salmonella, per 25g.  Absent  KS ISO 6579  
ii.  Listeria monocytogenes per 
25g Absent  KS ISO 11290 -1 
  
7. Meat Identification  
 
The identification/isolation of meat species shall be done according to the Poly merase Chain Reaction test 
as per KS 2763 or any other validated test method.  
 
8. Limits for veterinary drugs and pesticide residues  
Meat and meat products shall comply with maximum pesticide and Veterinary drugs residue limits prescribed 
in KS 05 -1051 and C AC/MRL2  
 
9. Limits for heavy metal contaminants  
 
Marinated  meat shall not contain heavy metal contaminants in excess of the limits given in Table 3. 
 
Table 3  — Limits for heavy metal contaminants in marinated  meat  
 
SL 
No. Heavy Metals  Maximum limits  
Ppm  Test methods  
I.  Arsenic (Ar)  0.1 AOAC 986.15 EN14332, 14627  
II.  Lead (Pb)  0.5 AOAC 999.10, 999.11, 986.15 EN14082, 
14083,14084  
III.  Cadmium  0.05 AOAC 986.15, 999.11,973.34 EN 
14082,18083,14084  
IV.  Mercury  0.03 AOAC 971.21  
 
* Note: where a risk assessment indicated th e possibility of occurrence of other heavy metal 
contaminants not listed, then the product shall be tested.  
 
10. Packaging and labelling  
 
10.1.  Packaging  
 
Packaging of marinated  meat shall be done in food grade packaging materials  that protect the meat product 
from any physical,  microbiological, chemical or any other type of contamination during storage and 
distribution.  
 
10.2.  Labelling  
 
Labelling of packages marinated  meat shall be done in accordance with the requirements stipula ted in EAS 
38, Labelling of pr e-packaged food  and shall include the following : 
  
a. Name  of the product  (type of meat or meats used)  as appropriate  
 
b. List of ingredients  in the marina de descending  order  
 
c. Allergens declaration  
 
d. Name , location and address of manufacturer ; 
 
e. Net weight , in g or kg ; 
 
f. Declaration as either  “raw”,” cooked”  and/or “ smoked’’.  
 
g. Date of manufacture ;  
DKS 2829:2018  
         ©KEBS 2018— All rights reserved  4  
h. Expiry  date; 
 
i. Batch  number ; 
 
j. Instructions  for use;  
 
k. Storage conditions ; 
 
l. Country of origin or “M ade in Kenya”  for locally manufactured produ cts.