2 
                                                                   
                                                             TBS/AFDC 22 (5269) P3 
 
 
 
 
 
DRAFT  TANZANIA STANDARD  
 
Lamb  and mutton  carcasses and meat cuts – Specification  
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
 
 
3 
 Lamb and mutton  carcasses and meat cuts – Specification   
 
0 FOREWORD  
Sheep  meat is locally produced in Tanzania. There is potential for the 
development of internal as well as external trade for sheep  meat. The demand 
for sheep  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 substantial assistance was drawn 
from Gulf standard 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 ca lculated is to be rounded off, 
it shall be  done in accordance with TZS 4 (see clause 2).  
 
1.0 SCOPE  
 
This Tanzania  Standard prescribes the requi rements, methods of sampling  and 
test for  fresh and frozen lamb and mutton carcass es and meat cuts  intended for 
human consumption .  
 
2.0 REFERENCES  
 
The following referenced standards are indispensable for the application of this 
draft standard. For dated ref erences, only the edition cited applies. For undated 
references, the latest edition of the referenced standard  (including any 
amendments) applies.  
  
TZS 4, Rounding off numerical values  
TZS 76 – General method for determination of Arsenic silver diethyldit hiocarmate 
photometric method  
TZS 109 , Food processing units  - Code of hygiene  
TZS 129 , Meat and meat products – Microbiological examination – Sampling  
TZS 131 /ISO 7954 , Microbiology of food and animal feeding stuff – General 
guidance for enumeration of y easts and moulds – Colony count technique at 
25oC 
TZS 118 /ISO 4833 , Microbiology of food and animal feeding stuffs  – Horizontal 
method for the enumeration of microorganisms – Colony -count technique at 30  
oC. 
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 fo r 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 stu ffs – 
Horizontal method for the enumeration of coagulase -positive staphylococci  
4 
 (Staphylococcus aureus  and other sp ecies) – Part 2: Technique using Rabbi t 
Plasma Fibrinogen agar medium  
TZS 183, Fresh meat in retail – Code of hygiene  
TZS 268, General  atom ic absorption spectrophotometric method for 
determination of Lead in food and food stuffs  
TZS 538 , Labelling of p re-packaged foods — General requirements . 
TZS 731  /ISO 7251 , Microbiology of food and feeding -stuffs – Horizontal method 
for the detection and enumeration of presumptive Escherichia  coli – Most 
Probable Number Technique  
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 MP N 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 110 , Ante mortem and post mortem inspection of slaughter animals, fresh 
meat and processed mea t products – Code of hygiene  
 
3.0 TERMS AND DEFINITIONS  
For the purpose of this draft 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 slaug htering of sheep  intended for human consumption  
 
3.2 carcass  
the body of sheep 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, l iver and 
kidney), genital organs urinary bladder, fe et 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  
 
3.4 yearling mutton  
meat of male or female sheep  of 12 to 18 months old  
 
3.5 mutton  
meat from male or female sheep over 12 months old, which ha s changed more 
than one set of primary teeth  
 
3.6 mature mutton  
meat of male  (castrated and uncastrated)  or female sheep  that are over  20 
months  of age at the time of slaughter   
  
5 
 3.7 Lamb  
meat of young sheep  of both sexes whose age is 4 -12 months  
 
3.8 meat cut 
piece  of meat  separa ted from the carcass of an animal during butchering   
3.9 fresh meat  
meat that has not been subjected to any processing  other than chilling, freezing, 
vacuum -packaging  or wrapping  in a controlled atmosphere  
  
4.0 REQUIREMENTS  
 
4.1 General requirements  
4.1.1 Lamb and mutton must originate from sheep  slaughtered in establishments 
operat ing under applicable regulations according to TZS 183 . 
4.1.2 Such  meat shall be obtained from sheep  which have gone through ante  
mortem  and post mortem inspection s in accordance with TZS 11 0. 
 
4.2 Spec ific requirements  
Types of carcasses or mutton  cuts.  
4.2.1  Type A, Fresh  Carcass  
Carcass, delivered unrefrigerated  showing  no signs of deterioration . 
4.2.2  Type B, Fresh Chilled carcass  
Carcass chilled such  that the temperature at the deepest portion of the fl esh nea r 
the bone shall be 1 – 4 OC and show ing no evidence  of deterioration.  
4.2.3  Type C, Fresh Frozen car cass 
Lamb and mutton carcass  initially chilled  frozen  solid ( -18OC or below) when 
delivered and show ing no evidence of deterioration.  
4.2.4  Type D, Fresh  Lamb a nd Mutton cuts,  
a) Legs  
b) Loins  
c) Racks  
d) Breasts  
e) Shanks  
f) Shoulders  
g) Chops  
Note : These shall be prepared from fr esh carcasses of type A. The lamb and 
mutton cuts shall be well trimmed and clean with surplus fat removed.  
4.2.5  Type E, Fresh, Chilled Lamb  and Mutton cuts,  
These shall be obtained from carcasses  of Type A and chilled ( as listed under 
type D )  
4.2.6  Type F, Fresh  frozen lamb  and mutton cuts,  
These shall be obtained from the carcasses of Type A and frozen solid ( as listed 
under type D ). The cuts shall show no  eviden ce of refreezing or deterioration.  
 
4.3 Grading of mutton carcass and  cuts 
Mutton carcass es and cuts  shall be graded as indicated  in Annex B. 
 
 
  
6 
 4.4 Characteristics of Lamb cuts for  wholesale and retail  
  
Mutton cuts in relation to wholesale and or retail cuts  shall be characterized as 
described in  Annex A. 
 
4.5 Other requirements  
4.5.1 Chilling  
Lamb and mutton  carcasses or cuts, meant for chilling should be brought to a 
temperature of about 4 oC at the deepest portion of the flesh  within 12 hour s. The 
chilled products  should be consumed within 1 week.  
 
4.5.2  Ageing  
Lamb and mutton carcass may be aged for a period of 2 weeks at a temperature 
of 1- 4 oC. 
 
4.5.3  Freezing and storage   
4.5.3.1  Lamb and mutton  carcasses, sides or cuts, shall be chilled before 
freez ing at - 18 oC or lower within  24 hours.  
4.5.3.2   Frozen lamb and mutton  carcass, sides or cuts, shall be stored at - 18 
oC or lower and the products  shall be consumed within 9 months.  
4.5.4  Stamping ink and stamping  
4.4.4.1 Stamping  ink used for inspection marks or gra de mark s shall be of food 
grade . 
4.4.4.2 Grade designation marks on lamb  and mutton  carcass es or cuts shall be 
applied with a  rubber stamp.  
 
4.6 Transportation  
Note: All fresh, chilled or frozen goat meat shall be moved in refrigerated 
transport and the package s shall  be handled with due care to preserve the 
quality of the products.  
 
5.0 CONTAMINANTS  
5.1 Heavy metal contaminants  
Mutton carcasses and cuts shall comply with the requirements for heavy metals 
prescribed in Table 1. 
 
Table 1: Heavy metal requirements  
S/N Characteristic  Requirements  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  
Lamb and mutton  carcass  and meat  cuts shall comply with veterinary drug residue 
limits as prescribed in the CAC/MRL 2.    
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 6.0 HYGIENE  
6.1 Lamb and  mutton  carcass es and meat cuts shall be  produced and  prepared 
under strict hygienic conditions according to TZS 109 and TZS 110 (See clause 
2). 
 
6.2 Lamb and  mutton  carcass es and meat cuts shall not contain microbiological 
count s exceeding requirements pre scribed  in Table 2. 
 
Table 2: Microbiological limits for lamb and mutton carcasses and meat 
cuts 
S/N Characteristics  Requirem ents 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  Abse nt TZS 852 (Part 1 & 2)  
 
6.  Clostridium botuli num Absent  TZS 121  
 
7.  Staphylococcus aureus  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 lamb and mutton  carcasses and meat cuts shall be don e according 
to TZS 129 (see clause 2).  
 
7.2 Tests  
Testing of lamb and mutton  carcass and meat cuts shall be done according to 
test method s prescribed in Table s 1 and 2 .  
8.0 PACKAGING, MARKING AND LABELING  
 
8.1 Packing  
In addition to packaging and labelling  requirements prescribed in TZS 538 (see 
clause 2) , mutton  carcasses  and cuts shall also be pa cked and transported as 
follows:   
  
8 
 8.1.1 Chilled, frozen/deep -frozen meat cuts shall be wrapped in suitable food 
grade  paper,  polyethylene film or any other flexible food grade material and 
packed in cartons or any other approved containers.  
 
8.1.2 Vacuum packed cuts shall be delivered intact.   
 
 
8.1.4 The packages shall not be exposed to direct sun or rain.  
 
8.2 Marki ng and labelling  
Lamb and mutton  carcasses  and cuts  shall be marked and labelled  in accordan ce 
with TZS 538 (see clause 2).  In addition,  each c ontainer  of lamb  or mutton  
carcasses  and cuts shall be legibly and indelibly marked with the following 
informatio n: 
 
a) Nam e of the product ; 
b) Type, class  and grade  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 slaughter/ packing;  
h) Expiry date ; 
i) Country of origin ; 
j) Storage  and cooking in structions ; 
k) . 
 
8.3 The container may also be marked with TBS Certification Mark.  
 
NOTE  – The TBS Standards Mar k of Qu ality 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.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
9 
  
 
 
 
 
 
 
 
Annex  A 
(Informative Appendix)  
 
Appendix A  - Mutton Carc ass Gra ding and Requirements for Each grade  
    
Items  Mutton  Lamb  Fat Lamb  
Superio
r  Excell
ent  Good  Edible  Superio
r  Excellen
t  Good  Edible  Superior  Excelle
nt  Good  Edible  
Carcas
s 
Weight 
/ kg  >25  22~25  19~22  16~19  >18  15~18  12~15  9~12  >16  13~16  10~13  7~10  
Carcass 
Fatness  Backfat 
is 
0.8~1.2 
cm thick; 
fats a t 
leg 
shoulder 
rich; 
muscle 
not 
revealed; 
rich 
marble 
patterns  Backfat 
is 
0.5~0.8 
cm thick; 
some 
fats at 
leg 
shoulder; 
leg 
muscle 
slightly 
revealed; 
obvious 
marble 
patterns  Back fat 
is 
0.3~0.5 
cm thick; 
some 
thin-layer 
fats at 
leg 
shoulder 
with its 
muscle  
slightly 
revealed; 
slightly 
obvious 
marble 
patterns  Backfat 
≤0.3 cm 
thick; 
little fats 
at leg 
shoulder 
with 
muscle 
revealed; 
no 
marble 
patterns  Backfat  
>0.5 cm 
thick; 
some 
fats at 
leg 
shoulder; 
leg 
muscle 
slightly 
revealed; 
obvious 
marble 
patterns  Backfat 
0.3~0.5 
cm; 
some 
thin-layer 
fats at 
leg 
shoulder 
with its 
muscle 
slightly 
revealed; 
slightly 
obvious 
marble 
patterns  Backfat 
≤0.3 cm 
thick; 
little fats 
at leg 
shoulder 
with 
muscle 
revealed; 
no 
marble 
patterns  Backfat 
≤0.3 cm 
thick; 
little fats 
at leg 
shoulder 
with 
muscle 
revealed; 
no 
marble 
patterns  Eye of 
loin has 
slightly 
obvious 
marble 
patterns  No 
marble 
patterns  No 
marble 
patterns  No 
marble 
pattern
s  
Rib Meat 
Thickn es
s / m m  >14  9~14  4~9  <4  >14  9~14  4~9  <4  >14  9~14  4~9  <4  
Firmness 
of Meat 
and Fats  Fats and 
muscle 
firm  Fats and 
muscle 
quite firm  Fats and 
muscle 
slightly 
firm  Fat and 
muscle 
soft  Fats and 
muscle 
firm  Fats and 
muscle 
quite firm  Fats a nd 
musc le 
slightly 
firm  Fat and 
muscle 
soft  Fats and 
muscle 
firm  Fats and 
muscle 
quite firm  Fats and 
muscle 
slightly 
firm  Fat and 
muscle 
soft  
Meat 
Muscle 
Quality  Full-body 
skeletal 
structure 
not  Full-body 
skeletal 
structure 
not  Shoulder 
bulge 
area and 
neck  Shoulder 
bulge 
area and 
neck  Full-body 
skeletal 
structure 
not  Full-body 
skeletal 
structure 
not  Shoulder 
bulge 
area a nd 
neck  Shoulder 
bulge 
area and 
neck  Full-body 
skeletal 
structure 
not  Full-body 
skeletal 
structure 
not  Shoulder 
bulge 
area and 
neck  Should
er 
bulge 
area 
and 
neck  
 
revealed; 
leg area 
plump and 
full; 
muscle 
bulge 
obvious; 
back wide 
and flat; 
shoulder 
thick and 
full  revealed; 
leg area 
quite 
plump and 
full; 
muscle 
bulge 
quite 
obvious; 
back and 
shoulder 
quite thick 
and full  area spi ne 
tip 
protrudes 
slightly; 
leg area 
not plump; 
no muscle 
bulge; 
back and 
shoulder 
quite 
narrow 
and thin  area spine 
tip 
protrudes 
slightly; 
leg area 
skinny 
with 
hollows; 
back and 
shoulder 
narrow 
and thin  revealed; 
leg area 
plump and 
full; 
muscle 
bulge 
obvious; 
back wide 
and flat; 
shoulder 
thick and 
full  revealed; 
leg area 
quite 
plump and 
full; 
muscle 
bulge 
quite 
obvious; 
back  and 
shoulder 
quite thick 
and full  area spine 
tip 
protrudes 
slightly; 
leg area 
not plump; 
no muscle 
bulge; 
back and 
shoulder  
quite 
narrow 
and thin  area spine 
tip 
protrudes 
slightly; 
leg area 
skinny 
with 
hollows; 
back and 
shoulder 
narrow 
and thin  reveale d; 
leg area 
plump and 
full; 
muscle 
bulge 
obvious; 
back wide 
and flat; 
shoulder 
thick and 
full  revealed; 
leg area 
quite 
plump  and 
full; 
muscle 
bulge 
quite 
obvious; 
back and 
shoulder 
quite thick 
and full  area spine 
tip 
protrudes 
slightly; 
leg area 
not plum p; 
no muscle 
bulge; 
back and 
shoulder 
quite 
narrow 
and thin  area 
spine tip 
protrude
s 
slightly; 
leg area 
skinny 
with 
hollows;  
back 
and 
shoulder 
narrow 
and thin   
10 
 Physiolo
gical 
Maturity  At least 
one joint 
of control 
at front 
calf, ribs 
broad 
and flat  At least 
one joint 
of control 
at front 
calf, ribs 
broad 
and flat  At least 
one joint 
of control 
at front 
calf, ribs 
broad 
and fla t  At least 
one joint 
of control 
at front 
calf, ribs 
broad 
and flat  Fracture
d joints 
at front 
calf; 
fractured 
joints 
moist 
with 
bright 
red 
colour; 
rib quite 
round  Front calf 
may 
have 
joints of 
control or 
fractured 
joints; 
ribs 
slightly 
broad 
and flat  Front cal f 
may 
have 
joints of 
control or 
fractured 
joints; 
ribs 
slightly 
broad 
and flat  Front calf 
may 
have 
joints of 
control or 
fractured 
joints; 
ribs 
slightly 
broad 
and flat  Fracture
d joints 
at front 
calf; 
fractured 
joints 
moist 
with 
bright 
red 
colour; 
rib quit e 
round  Fracture
d joints 
at front 
calf; 
fractured 
joints 
moist 
with 
bright 
red 
colour; 
rib quite 
round  Fracture
d joints 
at front 
calf; 
fractured 
joints 
moist 
with 
bright 
red 
colour; 
rib quite 
round  Fractur
ed 
joints at 
front 
calf; 
fracture
d joints  
moist 
with 
bright 
red 
colour; 
rib 
quite 
round  
Colour 
and 
Lustre of 
Meat and 
Fats  Muscle 
dark red; 
Fats 
milky 
white  Muscle 
dark red; 
Fats 
white  Muscle 
dark red; 
Fats pale 
yellow  Muscle 
dark red; 
Fats 
yellow  Muscle 
dark red; 
Fats 
milky 
white  Muscle 
dark re d; 
Fats 
white  Muscle 
dark red; 
Fats pale 
yellow  Muscle 
dark red; 
Fats 
yellow  Muscle 
dark red; 
Fats 
milky 
white  Muscle 
dark red; 
Fats 
white  Muscle 
dark red; 
Fats pale 
yellow  Muscle 
dark 
red; 
Fats 
yellow  
 
 
  
11 
  
 
                                                  ANNEX B 
(Informative Appendix)  
 
Appendix B  -  Characteristics of Lam b 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 e nd of shank bone.  
 
 American leg  Shank meat is removed at stifle joint. Shank meat is 
tucked into pocket under fell and pin ned into place.  
 
 Half of leg  Either the shank half or the loin half  
 
 Leg chop s 
(steaks)  May contain cross section of back bone an d 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 roa st Corresponds to beef short loin. It can be the unsplit 
loin but is usually one side of the split loin.  
 
 Rolled loin 
roast  
 Bone d and rolled loin  
 Loin chops  Contain T -shaped bones; correspond to porter -house, 
T-bone, and club beef steaks.  
 
 English c hops  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 int o 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.  
 
 Cushio n Boned and left flat. Sewed on two sides. One side  
12 
 shoul der  may be left open for stuffing, then skewered or  sewed.  
 
 Rolled shou lder Boneless roll made from square -cut shoulder.  
 
 Boneless 
shoulder  
 Cut from boneless rolled shoulder.  
Chops  Mock duck  Made fr om outside of shoulder. Shaped like a duck.  
 
 Arm chops  Contain small round bone and usually the cross -
sections of 4 or 5 r ib bones.  
 
 Blade chops  Contain protions of rib, back and blade bones.  
 
 Saratoga chops  Boneless chops made from the insid e shoul der 
muscle.  
 
 Neck slices  Round slice with neck vertebrae in center . 
 
Breast   Breast  Corresponds to veal breast and to sh ort 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.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
13