i          KENYA STANDARD     DKS 2831 : 201 8 
                      ICS 67.120.10  
 
 
 
 
 
 
 
 
 
 
  
 
Deep fried meat -specification  
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
     PUBLIC REVIEW DRAFT, JULY 2018  
 
 
 
 
 
 
 
 
 
©KEBS 2018          First Edition 2018  
 
  
         ©KEBS 2017  — All rights reserved  ii  
KENYA STANDARD     DKS 2831 : 201 8 
                      ICS 67.120.10  
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Deep f ried meat -specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PUBLIC REVIEW DRAFT, JULY 2018  
 
 
 
 
 
 
©KEBS 2018          First Edition  2018 
 
 
  
iii          TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented 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 
Quality  Meat  Packers  
Meat  Traini ng institute  
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 published standard s, 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 
subsist s in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of 
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in  writin g 
from the Managing Director . 
 
  
         ©KEBS 2017  — All rights reserved  iv KENYA STANDARD         
 
 
 
 
 
 
 
 
 
 
 
 
 
Deep f ried meat -specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020)  604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
 
Coast Region     Lake Region          Rift Valley Region  
P.O. Box 99376, Mombasa -80100   P.O. Box 2949, Kisumu -40100        P.O. Box 2138, Nakuru -20100  
Tel.: (+ 254 041 ) 229563, 230939/40   Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+ 254 041 ) 229448    Fax: (+254 057) 21814  
 
 
 
 
 
 
 
 
  
v          Forewo rd 
 
This Kenya Standard was prepared by the Meat and Meat Products Technical Committee under the 
guidance of th e Standards Projects Committee, and it  is in accordance with the procedures of the Kenya 
Bureau of Standards.  
 
Deep f ried meat products are traditionally prepared both as a delicacy and also as a way of preserving  meat 
in many Kenyan communities. Such products include deep fried camel meat, ny irinyiri (Somali, Samburu and 
Rendile) or anyes  (Turkana). The products are also prepared using beef, sheep or goat meat . Their rising 
popularity has prompted their commercialization and hence the need to develop this first edition of the 
standard.    
 
The standard specifies requirements that enhance maintenance of quality and safety of deep fried meat. It 
also incorporates parameters which facilitate fair trade practices by stipulating the minimum levels of total 
meat and lean meat.  
 
During the preparatio n of this standard, reference was made to the following documents:  
 
Meat Control Act CAP 356   
 
The Food, Drugs  and Chemical Substances Act, Cap 254 of the L aws of Kenya.  
 
International Commission on Microbiological Specifications for Foods - Micro -organis ms in Foods, 
Book 8 . 
 
The assistance derived from the above sources is highly acknowledged.  
 
  
©KEBS 201 8 — All rights reserved        1  
KENYA STANDARD           
 
 
1. Scope  
 
This standard prescribes the quality  and safety requirements , sampling and analysis of  fried meat  packed in 
oil. It does not apply to fried meat products where the meat content constitutes less than 50% m/m of the net 
content of the package.   
 
2. Normative references  
 
The following referenced documents are indispensable for the application of this document. For dated 
references, on ly 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 EAS 38, Labelling of pre -packaged foods  
III. KS ISO 16 649-2, Microbiology of food 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.  
IV. KS 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.  
V. KS ISO 6579 Microbiology of food and  animal feeding stuffs — Horizontal method for the detection 
of Salmonella spp.  
VI. KS ISO 7937 Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of Clostridium perfringens — Colony -count technique.  
VII. KS ISO 11290 - 1 Microbi ology of the food chain - Horizontal method for the detection and 
enumeration of Listeria monocytogenes and other Listeria spp. -- Part 1: Detection method  
VIII. KS 05 -326, Specification for edible fats and oils  
IX. KS 2761 code of hygienic practice for meat  
X. KS 1051  Guide on maximum limits of pesticide residues in foods.  
XI. EAS 39 Standard Code of Hygiene Practice for Food and Drink Manufacturing Industry  
XII. General Standard on Food Additives Codex Stan 192.  
XIII. KS ISO 21527 -2:2008  Microbiology of food and animal feeding stuff s -- Horizontal method for the 
enumeration of yeasts and moulds -- Part 2: Colony count technique in products with water activity 
less than or equal to 0,95  
XIV. KS ISO 11290 -1 
XV. ISO 7937  
XVI. CODEX STAN 193  
XVII.  ISO 4833  
XVIII.  AOAC 986.15  
XIX. EN14332, 14627  
XX. AOAC 999.10, 999.11, 98 6.15  
XXI. EN14082, 14083,14084  
 
3. Definitions  
 
For the purpose of this standard, the following definitions shall apply:  
 
3.1. 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 characteristics.  
 
3.3. Nyirinyiri  is a deep fried , ready to eat meat product that is prepared from lean camel meat and is 
preserved in oil.  
 DKS 2831:2018  
 
         ©KEBS 2018 — All rights reserved  2 3.4. Ready -to-eat - processe d meat product that does not require any further cooking or heating before 
consumption.  
 
3.5. Deep f ried meat - meat cooked in an amount of fat or oil sufficient to cover it completely . 
 
 
4. General requirements  
 
4.1. Animal  from which meat is derived shall be slaug htered 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 carcasses shall bear suitable marks of such inspection, the symbol and/or number of 
the establishment where they were prepared. The marking ink use d shall be food grade and shall be 
approved by the competent authority.  
 
4.3. Meat  shall be prepared in a plant which is regularly operated under supervis ion of the competent 
authority.  
 
4.4. meat and meat products shall be transported in accordance with Meat Contro l Act CAP 356 - meat 
transport regulations  
 
5. Raw materials  
 
5.2 Meat  
a. Meat shall be prepared, handled and stored in accordance with the appropriate sections of the 
Food, Drugs and Chemical Substances Act Cap 254, Public Health Act CAP 242, Meat Control 
Act, Cap. 356 of the Laws of Kenya, KS EAS 39 and KS 2761 code of hygienic practice for meat . 
b. meat and meat products shall comply with maximum pesticide and Veterinary drugs residue limits 
prescribed in KS 05 -1051 and CAC/MRL2 -2015  
c.  Meat  shall be inspected a nd approved as wholesome and fit for human consumption and free 
from fat as far as possible, free from objectionable odours, off-flavours  and blood clots, bones, 
tendons and any other contamination.  
 
5.3 Edible fat and oil complying with KS 326, Specification for edible fats and oils  (vegetable oil and 
animal fats ).  
 
5.4 Optional  ingredients  
 
5.3.1.  Salts complying with KS EAS 35, Edible salt - Specification  
 
5.3.2.  Spices, Seasonings and Condiments complying with relevant Kenya Standards.  
 
5.3.3.  The food additives used in t he fried 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. Essential compositional and quality requirements  
 
Fried meat shall comply with the compositional and  quality requirements as given in Table 1  
 
Table 1 — Essential compositional requirements for deep fried meat  
 
SL No.  Characteristic  Limits for the final 
product (% m/m)Max  Test method  
I.  Moisture content  30 KS ISO 936  
II.  Crude fat  25 KS ISO 1442  
III.  Total a sh 4.5 KS ISO 936   
 
©KEBS 2018 — All rights reserved      3 IV.  Salt(if added)  2 Ks EAS 35  
 
7. Microbiological limits  
Deep f ried meat shall not contain any pathogenic organisms and shall comply with microbiological limits 
given in Table 2.  
 
 
Table  2 — Microbiological limits for  deep fried  meat   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
8. 9. Veterinary drugs and Pesticide Residues  
 
The products covered by this standard shall comply with the maximum residue limits specified in KS 
CAC/MRL 2 - Maxi mum Residue Limits for Veterinary Drugs in Food. When analyse d using the appropriate 
approved methods, the products shall not contain any veterinary drug residue above the approved limits.  
 
9. Meat Identification/speciation  
 
The identification/isolation of me at species shall be done according to the Polymerase Chain Reaction test 
as per KS 2763 or any other validated test method . 
 
10. Limits for heavy metal contaminants  
 
Fried meat shall not contain heavy metal contaminants in excess of the limits given in Table 2 and the limits 
are subject to the latest revision of CODEX STAN 193.  
 
Table 3 — Limits for heavy metal contaminants in  deep  fried meat  
 
SL No.  Heavy 
Metals  Maximum limits  
Ppm  Test methods  
I.  Arsenic (Ar)  0.1 AOAC 986.15 EN14332, 14627  
II.  Lead (Pb)  0.1 AOA C 999.10, 999.11, 986.15 
EN14082, 14083,14084  
III.  Tin(if canned)  250  
 
 
* Note: where a risk assessment indicated the possibility of occurrence of other heavy  metal 
contaminants not listed,  then the product shall be tested.  
 
11. Packaging and labelling  SL No. Type of organisms  fried  Meat  Test method  
Max  
i.  E. coli   Absent  KS ISO 16649 -2 
ii.  Coagulase positive Staphylococcus 
aureus,  per g(max)  Absent  KS ISO 6888 -1 
iii.  Salmonella, per 25g.  absent  KS ISO 6579  
iv.  Listeria monocytogenes  absent  KS ISO 11290 -1 
v.  Clostridium perfringes  Absent  ISO 7937  
vi.  Yeast and molds  104 KS ISO 21527 -2 DKS 2831:2018  
 
         ©KEBS 2018 — All rights reserved  4  
12.1 P ackaging  
 
Packaging of fried 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 
and maintains the product integr ity. 
 
12.2 Labelling  
 
Labelling of package d fried meat shall be done in accordance with the requirements stipulated in KS EAS 
38, Labelling of pre -packaged food and shall include the following:  
  
a) Name of the product (type of meat used) as appropriate  
 
b) Name, location and address of manufacturer;  
 
c) Net weight, in g or kg;  
 
d) Drained weight in g or kg  
 
e) List of ingredients in descending order;  
 
f) Type  of oil used.  
 
g) Declaration of preservatives, if used;  
 
h) Date of manufacture;  
 
i) Expiry date;  
 
j) Batch number;  
 
k) Instruc tions for use;  
 
l) Storage conditions;  
 
m) Country of origin or “Made in Kenya” for locally manufactured products.