TBS/ AFDC 22 (5279) P 3          
 
 
 
DRAFT  TANZANIA STANDARD  
 
Dried meat  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                                                                                                                                                                                             
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Dried meat  – Specification                          
 
0   FOREWORD  
 
Dried meat is a meat product obtained through appropriate techniques such as  but not limited to 
sun drying , oven drying, air-drying , heat drying and freeze -drying . It was found necessary to 
prepare this Tanzania  standard due to  an increased production and impo rtation of dried meat  in 
Tanzania . This Tanzania  standard is intended for ensuring  safety and quality of dried meat 
traded in the country.  
 
In the preparation of this Tanzania standard considerable assistance was drawn from KS 
2723:2017  Dried meat  – Speci fication  published by  the Kenya Bureau of Standards .  
 
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 cl ause 2).  
 
1.0 SCOPE  
 
This Tanzania  standard specifies requirements, methods of sampling and test for  dried  
deboned meat  meant for human consumption .  
2.0 REFERENCES  
 
For the purpose of this Tanzania  standard, the following standards shall  apply. 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 diethyldi thiocarmate 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 121, Microbiological 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 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 131 – Microbiology - General guidance for enumeration of yeast and moulds – Colon y 
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 detection 
and enumeration of Listeria monocytogene s - Enumeration method  
TZS 731 – Microbiology of food and feeding stuffs – Horizontal method for detection and 
enumeration of presumptive Escherichia coli  – Most Probable Number Technique .                                                                                                                                      
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 TZS 1760 /ISO 937  Meat and meat products – Determination of nitrog en 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 an d 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 -- Horizo ntal 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 (Refere nce 
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 meat  
all part of an animal that are intended for, or have been judge d as safe and suitable for human 
consumption.  
 
3.2 meat product  
meat that has been subjected to processing irreversibly  modifying its organoleptic and 
physi cochemical characteristic . 
 
3.3 dried meat  
a product of a food animal that has undergone water loss to achieve desired moisture content.  
  
3.4 food animal  
gazetted animal that is wholesome  and fit for human consumption .  
 
4.0 REQUIREMENTS   
4.1 General requirements   
a) Meat used for preparing dried meat  shall be obtained from food animals  
b) Meat used for this pro duct shall be from one type and its flavor must be characteristic of 
that type . 
c) The products shall be free from foreign bodies, dirt, sign of spoilage and unacceptable 
odours.  
 
4.1.1  Raw materials  
4.1.1.1   Meat used shall be inspected and approved as wholesome, fit for hum an consumption,  
and free from objectionable odours, flavours and other contamination.  
  
4.1.1.2  Permitted ingredients  
Spices, seasonings and c ondiments, edible fat and oil, salts and c uring agents  may be used 
and w here standards have b een decl ared such ingredients  shall conform to such standards.  
 
                                                                                                                                      
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 4.1.1.3  Food additives  
Food additive s when used in dried meat shall  comply with respective levels specified  in 
Codex Stan 192.  
  
4.1.2  Dried meat  shall;  
a) have as uniform appearance  as possible. The absence of large wrinkles  and 
notche s indicates the desired steady and uniform dehydration of meat.  
b) have uniform  dark red  surface  and cross -sectional colour . A darker  peripheral layer 
and bright red colour in the centre ind icates excessively fast drying. Because of the  
remaining higher water  content in the centre, these meat parts may still be 
susceptible to microbiological  growth.  
c) have hard texture,  similar to frozen meat. A softer texture can be  recognized by 
pressing the meat between your fingers. These pieces shall be kept for one more 
day in the  dryer for finishing.  
d) Possess  a mild salty taste, which  is characteristic for naturally dried meat with no 
added  spices. Off -odours shall not occur. However, a slightly rancid flavour, which 
occurs because of chemical  changes during drying and stor age, is commonly found 
in dried meat and is acceptable.  
e) not be stored for a long period especially, dried meat with a high fat content but 
used as soon as possible in order to avoid intensive  rancidity.  
 
4.2 Specific requirements  
The Dried meat  shall comply  with the req uirements prescribed in Table 1 . 
 
Table 1: Specific  requirements  in dry matter basis  
S/N Characteristic  Requirement  Test methods  
Min. Max.  
1.  Moisture content , %m/m  7 30 ISO 1442  
2.  Crude fat , %m/m  1.18 25 TZS 1761  
3.  Crude protein , %m/m  20 48 TZS 1760  
4.  Total ash , %m/m  1 5 ISO 936  
 
5.0 CONTAMINANTS  
5.1 Dried meat  shall comply with the requirements for heavy metals prescribed in Table 
2. 
Table 2 : Heavy metals  requirements  
S/N Characteristic  Requirement  Test Method  
1.  Mercury (Hg) , mg/kg,  max.  0.03 ICP/AAS  
2.  Lead (Pb) , mg/kg,  max.  0.1 TZS 268  
3.  Arsenic (As) , mg/kg,  max.  0.1 TZS 76  
4.  Cadmium (Cd) , mg/kg,  max.  0.05  ICP/AAS   
                                                                                                                                      
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 5.2 Veterinary drug residues  
Veterinary drug residue s in dried meat  shall comply with requirements prescribed in the 
CAC/MRL 2.   
 
6.0 HYGIENE  
6.1 Dried meat  shall be prepared under strict  hygienic conditions according to TZS  458 (See 
clause 2).  
 
6.2 Dried meat samples tested  shall not contain microbiological count exceeding the 
requirements prescribed in Table 3 . 
Table 3: Microbio logical requirements  for dried meat  
S/N Characteristic  Requirement  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. Escherichi a coli, MPN/g  Absent  TZS 731  
5. Listeria monocytogenes  Absent  TZS 852 (Part  2) 
6. Clostridium botuli num 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 Sampli ng 
Sampling of dried  meat  shall be done according to ISO 17604  (See clause 2).  
7.2 Tests  
Testing of dried meat shall be done according to test methods prescribed in Table s 1, 2 
and 3 .  
 
8.0 PACKAGING , MARKING  AND LABELLING  
 
8.1 Packaging  
In addition to the packa ging requirements prescribed in TZS 538 (see clause 2) , dried meat  
shall not be exposed to direct sun or rain.  
 
                                                                                                                                      
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 8.2 Marking and l abelling  
Dried meat shall be marked and labeled in accordance with TZS 538 (see clause 2). In addition, 
each container shall be le gibly and indelibly marked with the following information:  
 
a) Name of the product (of meat used) as appropriate ;  
b) Country of origin ; 
c) Declaration of method of drying;  
d) Declaration of preservatives used;  
e) Name and physical address of the manufacturer;  
f) Net Weight  content ;  
g) List of ingredients;  
h) Batch or code number;  
i) Date of manufacture  shall be clearly shown on the container;   
j) Expiry date shall be clearly shown on the container;  
k) Instructions for use and storage;  
l) The language on the label shall be “Kiswahili” or Ki swahili 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 TB S. Particulars of conditions under which the licenses  are 
granted may be obtained from TBS.