TBS/AFDC 22 (5270 ) P3 
 
 
 
 
 
DRAFT  TANZANIA STANDARD  
 
Goat carcasses and meat cuts – Specification  
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
 
 
 
 Goat carcasses and meat cuts – Specification   
 
0 FOREWORD  
Goat  meat is locally produced in Tanz ania. There is potential for the development 
of internal as well as external trade for goat meat. The demand for goat meat is 
increasing day by day because of richness in nutrients especially protein . The 
development of this standard is necessary  to ensure  that the products produced 
have the required safety and quality.  
 
In the preparation of this Tanzania  Standard subs tantial assistance was drawn 
from Gulf standard GS 996 – 1998 Beef, Buffalo, Mutton and Goat Fresh meat . 
 
In reporting the results of a test  or analysis made in accordance with this 
Tanzania  Standard, if the final value observed or calculated is to be roun ded off, 
it shall be  done in accordance with TZS 4 (see clause 2).  
 
1.0 SCOPE  
 
This Tanzania  Standard prescribes the requirements, methods of sampling  and 
test for  goat carcass es and meat cuts intended for human consumption . 
 
2.0 REFERENCES  
 
The following refere nced standards are indispensable for the application of this 
draft standard. For dated references, only the edition cited applies. For undat ed 
references, the latest edition of the referenced standard  (including any 
amendments) applies.  
  
TZS 4, Rounding o ff numerical values  
TZS 76 – General method for determination of Arsenic silver diethyldithiocarmate 
photometric method  
TZS 109 , Food proces sing units  - Code of hygiene  
TZS 110 , Abattoir design, Ante mortem and postmortem inspection of 
slaugh tered animals,  fresh meat and processed meat products – Code of 
hygiene  
TZS 131 /ISO 7954 , Microbiology of food and animal feeding stuff – General 
guidanc e for enumeration of yeasts and moulds – Colony count technique at 25  
oC 
TZS 118 /ISO 4833 , Microbiolo gy of food and  animal feeding stuffs – Horizontal 
method for the enumeration of microorganisms – Colony -count technique at 30  
oC 
TZS 129 , Meat and meat pr oducts – Microbiological examination – Sampling  
TZS 121, Microbiological examination for Clostridium  botulinum  and Clostridium  
botulinum  toxins  – Test method . 
TZS 122, Microbiology of food and feeding staffs  – Horizontal method for 
detection of Salmonella spp 
TZS 125 -1 /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 – Amendment 1 : Inclusion of precision data   
 
 TZS 125 -2 /ISO 6888 -2, Microbiology of food and animal feeding stuffs – 
Horizontal met hod for the enumeration of coagulase -positive staphylococci 
(Staphylococcus aureus  and other species) – Part 2: Technique using Rabbi t 
Plasm a Fibrinogen agar medium  
TZS 268, General  atom ic absorption spectrophotometric method for 
determination of Lead in food and food stuffs  
TZS 183, Fresh meat in retail – Code of hygiene  
TZS 538 , Labelling of pre -packaged foods — General requirements  
TZS 731  /ISO 7251 , Microbiology of food and feeding -stuffs – Horizontal method 
for the detection and enumeration of presumpt ive Escherichia  coli – Most 
Probable Number Technique  
TZS 949 -1/ISO 21528 -1, Microbiology of food  and animal feeding stuffs – 
Horizontal met hods for the detection and enumeration of Enterobacteriaceae – 
Part 1 – Detection and enumeration by MP N technique w ith pre -enrichment.  
TZS 949-2 /ISO 21528 -2, Microbiology of food and animal feeding stuffs -- 
Horizontal methods for the detection and enume ration of Enterobacteriaceae – 
Part 2 – Colony count method   
 
3.0 TERMS AND DEFINITIO NS 
For the purpose of this Tanzania  standard, the following terms and definitions 
shall apply:  
 
3.1 abattoir/slaughter house  
premises approved and registered by the controlling authority used for 
the slaughter ing of animal s intended for human consumption  
 
3.2 carcass  
the body of any animal slaughtered according to Halal method,  after bleeding 
and dressing in the abattoir   
 
3.3 dressing  
the removal of the hide or skin, viscera (including or not including heart, liver and 
kidney), genital organs urinary b ladder, 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 slaug htered for human consumption  
 
3.5 meat cut 
piece  of meat  separated from the carcass of an animal during butchering   
3.5 fresh meat  
meat that has not been subjected to any processing  other than chilling, freezing, 
vacuum -packaging  or wrapping  in a controlled atmosphere  
 
3.6 kid 
young goat under 3 months of age , which does not have permanent incisor s 
 
  
 
 3.7  wether (capra ) 
young castrated  male goat  having one but not more than two permanent incisor s 
 
3.8 nanny (doe)  
mature female caprine having more than one permanent incisor  
 
3.9 billy (buck)  
mature male goat that has attain ed puberty.  
 
3.10 goat 
any male or female caprine  animal.  
 
4.0 REQUIREMENTS  
4.1 General requirements  
Goat meat shall originate from health  animals slaughte red in accordance with 
TZS 183 and TZS 110 . 
 
4.2 Specifi c requirements  
Types of goat carcasses and meat cuts.  
4.2.1 Type A, Fresh Carca ss 
Fresh carcass, delivere d unrefrigerated and  show ing no sign s of deterioration.  
4.2.2 Type B, Fresh, 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 evid ence of deterioration.  
4.2.3 Type C, Fresh, Frozen carcass  
Carcass, frozen  solid ( -18 OC or below) when delivered and shall  show no 
evidence of deterioration.  
4.2.4 Type D, Fresh cuts,  
a) Legs  
b) Loins  
c) Racks  
d) Breasts  
e) Shanks  
f) Shoulders  
g) Chops  
Note:  Cuts shall be pr epared from fresh carcasse s of type A. Goat meat  cuts 
shall be well trimmed and clean with surplus fat removed.  
4.2.5 Type E, fresh, chilled  cuts. 
These shall be obtai ned from the carcasses of Type A and chilled (as listed 
under type D)  
4.2.6 Type F, fresh, frozen cuts 
These shall  be obtained from the carcasses of Type A and frozen solid (as listed 
under type D). The cuts shall sho w no evidence of refreezing or deterio ration.  
 
4.3 Grading of meat cuts 
The cuts shall be graded as indicated  in Annex A  
 
4.4 Fat thickness and evaluati on  
4.4. 1 Specification  for goat carcass fat thickness shall be as detailed in Table 1.  
   
 
 Table 1:  Specification for goat carcass fat th ickness  
 
S/No  Fat thickness code  Category  
1 0 Not specified  
2 1 Peeled, denuded, surface m embrane removed  
3 2 Peele d, denuded  
4 3 0-3 mm maximum fat thickness  
5 4 3-6 mm maximum fat thickness  
6 5 6-9 mm maximu m 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 acc omplished by smooth removal along 
the contour of underlying muscle surfaces.  
4.4.3 Beve lled fat edg es alone do not substitute for comple te trimming of external 
surfaces when required. Fat thickness requirements may apply to surfac e fat 
(subcutaneous and / or exterior fat in relation to the item), and seam 
(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 th at point.  
 
4.6 Average  (mean) fat thickness.  
Evaluated by visually determining and taking multiple measurements of the fat  
depth of areas where surface fat i s evident only. Average fat depth is determined 
by computing the mean depth in those areas.  
 
4.7 Actual  measurements of fat thickness (depth)  
Measurements  are made on the edges of cuts by probing or scoring the overlyin g 
surface fat in a manner that rev eals the actual thickness and accounts for any 
natural depression or seam which could affect the mea surement. When a natural 
depression occurs in a muscle, only the fat above the portion of the depression 
which is more tha n 19 mm/0.75 in width is considere d (known as bridging). When 
a seam of fat occurs between adjacent muscles, only the fat above the le vel of 
the involved muscle s is measured ( known as planning ). 
 
Note:  when fat limitations for peeled/denuded, surface membr ane removed are 
specified, the bri dging method shall be used for evaluating fat above a natural 
depression in a muscle and fat occurri ng between adjacent muscle s.  
 
4.8Goat carcasses and meat cuts shall be;  
a) Intact, considering  the presentation  
b) Free from visible blood clots, or bone dust  
c) Free from visible foreign matter (e.g. dirt, wood, metal particles, hair, skin)  
d) Free of offensive odou r 
e) Free of obtrusive bloods tains   
 
 f) Free of contusions having material impact on the product such as 
protruding or broken bo nes 
g) Free from freezer -burn 
h) Free of  spinal cord ( except for whole unsplit carcasses )  
i) Of natural colour  
j) Free from unwanted fat, bruise, s pilling body fluids, aeros ol and sprays  of 
insecticides  
4.9 Freezing and storage  
Goat carcasses shall be chilled within  six hours after slaughter. Chill ing shall 
precede  freezing process.  Goat  carcass es may be aged to mature for a period of 
2 weeks at  temp erature of 1 – 4 oC.  
Goat  carcass and meat cuts may be stored and preserved depending on the 
refrigeration method use d.  Storage  temperatures should be maintained  such  that 
throughout  the supply chain uniform  internal product temperatures  remain  as 
follow s; 
a) Chilled meat – internal  product temperature maintained at not less than -
1.5 oC or more than 4 oC at any time . The product shall be  consumed within  
two (2) week s unde r proper  storage.  
b) Frozen meat – interna l product temperature not exceeding -18 oC at a ny 
time after freezing. Frozen carcass, sides or cuts, shall  attain the 
temperature of -18 oC or lower within 24 ho urs post chilling and the product  
shall be consumed within 9 months . 
 
4.10 Other requirements  
a) Cutting, trimming, and boning of cuts shall be accomplished with sufficie nt 
care to maintain cut integrity, identity, and avoid scores on lean  surfaces . 
b) Ragged edg es shall be removed close to the le an surfaces.  
c) Except for cuts that are separated through natural seams, all cross -
sectional surfaces shall  form approximate right an gles with the skin 
surface.  
d) Minimal amount of lean, fat or bone may be included on a cut f rom an 
adjacent cut. 
For boneless c uts, all bones, cartilage and visible surface lymph glands 
shall be removed.  
 
4.11 Transportation  
Note: All fr esh, 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 th e products.  
 
5.0 CONTAMINANTS  
5.1 Heavy metal contaminants  
Goat carcasses and meat cuts  shall comply with  the requirements for heavy  
metals prescribed in Table 2 .  
 
  
Table 2 : Heavy metal requirements  
S/N Characteristic  Requir ements  Method of test  
(see clause  2) 
1.  Arsenic, mg/kg, max.  0.1 TZS 76  
2.  Lead , mg/kg, max.  0.1 TZS 268  
3.  Cadmium , mg/kg, max.  0.05 ICP/AAS  
4.  Mercury , mg/kg, max.  0.03 ICP/AAS  
5.2 Veterinary drug residues  
Goat  carcass es and meat  cuts shall comply with ve terinary drug residue limits as 
prescribed in the CAC/MRL 2.   
 
6.0 HYGIENE  
6.1 Goat carcass es and meat cuts shall be  produced and  prepared u nder strict 
hygienic condit ions according to TZS 109  and TZS 110 (See clause 2).  
 
6.2 Goat carcass es and meat cu ts shall not contain microbiolog ical count s 
exceeding requirements prescribed  in Table 3 . 
 
Table 3: Microbiological limits for Goat  carcasses an d meat cuts  
S/N Characteris tics Requirements  Method of test  
(see clause 2)  
1.  Total plate count, cfu/g , max.  104  TZS 118  
2.  Enterobacteriaceae , max.  102 TZS 949 (Part 1 or 2)  
3.  Salmonella  spp, /25 g  Absent  TZS 122  
4.  Esherichia coli , MPN/g  Absent  TZS 731  
5.  Listeria monocytogenes  Absent TZS 852 (Part 1 & 2)  
6.  Clostridium botuli num Absent  TZS 121  
7.  Staphylococcus a ureus  Absent  TZS 125 (Part 1 or  2) 
8.  Yeast/moulds, cfu/ g, max.  102 TZS 131  
 
 
7.0 SAMPLING AND TESTS  
7.1 Sampling  
Sampling of goat carcasses and me at cuts shall be done accor ding to TZS 129 
(see clause 2).  
 
7.2 Tests  
Testing of goat carcass es and meat cuts shall be done according to test m ethods 
prescribed in Table s 2 and 3. 
8.0 PACKAGING, MARKING AND LABELING  
 
8.1 Packing  
In addition to the packaging and labelling  requirements pres cribed in TZS 538 
(see clause 2) , goat carcasses  and cuts shall also  be pa cked as follows:    
 
  
8.1.1 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 wra pping foods. The products so wrapped  may 
be packed in wax cartons or other approved containers.  
 
8.1.2 Vacuum packed cuts shall be delivered intact.   
 
8.1.3 The packages shall not be exposed to direct sun o r rain. 
8.2 Marking  and labelling  
Goat  carcasses  and meat cuts shall be marked and labelled  in accordan ce with TZS 5 38 
(see cl ause 2).  In addition,  each c ontainer  of goat carcasses and /or cuts shall be legibly 
and indelibly marked with the following inform ation: 
 
a) Name of the product ; 
b) Grade/class of carcass or cut;  
c) Name and address of processor, packer or retailer /distri butor ;  
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 i nstructions ; 
 
8.3 The conta iner 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 
licens es are granted may be ob tained from TBS.  
 
 
  
 
  
                                                 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 t he loin half  
 
 Leg chop s 
(steaks)  May contain cros s 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; co rrespond to porter -house , 
T-bone, and club beef ste aks. 
 
 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 re moved from rib 
ends, the n 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 p art of for equarter,with shank, bre ast rib 
(rack), and neck re moved.  
 
 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 shoulde r. 
 
 Bone less 
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.  
 
 Blade chops  Contain protions of ri b, back an d blade bones.  
 
 Sarato ga chops  Boneless chops mad e 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 m eat contai ning breast 
bone and end s of 12 ribs.  
 
 Breast wit h 
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 sma ll piece contains part o f a rib bone.  
 
Shank  Shan k  Contain shank and elbow bones.