AFDC 22  (4475) P3         
ICS 67.120.2 0                                          
 
DRAFT TANZANIA STANDARD  
 
Chicken meat  (raw and spiced)  – Specification   
 
  
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS   
 
2 Chicken meat (raw and spiced) – Specification   
 
0 FOREWORD  
Chicken is the most common type of domesticated poultry in the world. Chicken meat 
and chicken meat cuts are locally produced and some are imported in Tanzania. There 
is an ample scope for the development of the internal as well as ext ernal trade for these 
products as they are major products in Tanzanian market  especially in butchers and 
supermarkets. The demand for these products is increasing day by day  hence the 
necessity  to develop  the standard for chicken meat.  
 
The standard will assist in ensuring safety of consumers, export promotion  as well as to 
ensure  the quality and safety of chicken meat and chicken meat cuts traded in  the 
country .  
 
In the preparation of this Tanzania  Standard  considerable assistance was drawn from:  
 
TAS 6700 -2005  Chicken Meat  published by the National Bureau of Agricultural 
Commodi ty and Food Standards , Thailand.  
  
UNECE Standard : Chicken Meat, Carcases and Parts , 2012 Edition, United Nations 
publication, ECE/Trade/355/Rev.1, United Nations, New York and Geneva, 2013.  
 
In reporting the results of a test or analysis made in accordanc e with this draft Tanzania 
Standard, if the final value observed or calculated 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 requirements, sampling and test methods for raw 
and/or spiced  chicken “Gallus domesticus ” meat carcasses or cuts intended for human 
consumption. It covers raw and/or spiced fresh  chicken/meat  carcasses or cuts products 
at slaughter , meat processing facility  and delivery to market .  
2.0 REFERENCES  
The followin g referenced standards are indispensable for the application of this 
standard. For dated references, 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 34 -1 – Animal feeds and feeding stuffs – Part 1 Sampling and general methods  
TZS 109 , Food processing units  - Code of hygiene . 
TZS 118 / ISO 4833, Microbiology of food and animal feeding stuffs – Horizontal method 
for the enumerat ion of microorganisms – Colony -count technique at 30  oC. 
TZS 119 / ISO 4831, Microbiology of food and animal feeding stuffs – Horizontal method 
for detection and enumeration of coliforms – Most probable number technique  
TZS 122 , Microbiology of food and fe eding st uffs – Horizontal method for detection of 
Salmonella spp . 
TZS 123  /ISO 7937 , Microbiology of food and animal feeding stuffs – Horizontal method 
for the enumeration of Clostridium perfringens  – Colony -count technique . 
TZS 125 – 1 / ISO 6888 -1, Micro biology of food and animal feeding stuffs – Horizontal 
method for the enumeration of coagulase -positive staphylococci ( Staphylococcus aureus   
 
3 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 
method for the enumeration of coagulase -positive staphylococci ( Staphylococcus aureus  
and other species) – Part 2: Technique using rabbit plasma fibrinogen agar medium  
TZS 127  /ISO/TS 21872 -1, Microbiology of food and animal feeding stuffs – Horizontal 
method for detection of potentially enteropathogenic Vibrio spp . – Part 1: Detection of 
Vibrio parahaemolyticus  and Vibrio cholera . 
TZS 457, Code of hygienic practices for s pices and dried aromatic plants.  
TZS 459, Code of  hygiene for poultry processing.  
TZS 538 , Labelling of pre -packaged foods — General requirements  
TZS 731  / ISO 7251 , Microbiology of food and feedingstuffs – Horizontal method for the 
detection and enumerati on of presumptive Escherichia  Coli – Most Probable Number 
Technique  
TZS 852 -1 / ISO 11290 -1, Microbiology of food and animal feeding stuffs – Horizontal 
method for the detection and enumeration of Listeria monocytogenes – Part 1 – 
Detection method  
TZS 85 2-2 / ISO 11290 -2, Microbiology of food and animal feeding stuffs – Horizontal 
method for the detection and enumeration of Listeria monocytogenes  – Part 2 – 
Enumeration method  
TZS 949 -1 / ISO 21528 -1, Microbiology of food and animal feeding stuffs – Horizo ntal 
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 -- Horizontal 
methods for the detection and enumeration of Enterobacteriaceae – Part 2 – Colony 
count method   
ISO 17604 Microbiology of the food chain  – Carcass sampling for microbiology analysis  
ISO 10272 -1:2006 Microbiology of food and animal feeding stuffs – Horizontal method 
for detection a nd enumeration of Campylobacter spp . – Part 1: Detection method  
ISO 10 272-2:2006 Microbiology of food and animal feeding stuffs – Horizontal method 
for detection and enumeration of Campylobacter spp . – Part 2: Colony -count technique  
ISO 17604 – Microbiol ogy of the food chain – Carcass sampling for microbiological 
analysis.  
Codex Stan 193 – Codex General Standard for Contaminants and Toxins in Food and 
Feed. 
3.0 TERMS AND DEFINITIONS  
For the purpose of this Tanzania standard, the following terms and definition s shall 
apply:  
 
3.1 abattoir/slaughter house  
premises approved and registered by the controlling authority used for the 
slaughter of animals intended for human consumption . 
 
3.2 carcass  
the body of a chicken after dressing . 
 
3.3 chicken meat  
dressed carcass , cuts the reof and edible offals that has been approved for human 
consumption.  
 
 
  
 
4 3.4 chicken part   
cut-up chicken carcass, whether or not de -boned or de -skinned depending on fabricated 
process . 
 
3.5 breast meat  
chicken meat that is separated from the back of the shoul ders through sternum . 
 
3.6 bone in leg  
chicken meat that includes thigh and drum stick . 
 
3.7 drumstick  
distal portion of the leg obtained by cutti ng off knee joint and  hock joint or slightly below.  
 
3.8 fillet  
round, elongated fusiform chicken meat that attaches to  each side of the keel bone 
(sternum) . 
 
3.9 middle wing  
the middle part of the cut off wing stick and wing tip . 
 
3.10 thigh meat  
proximal portion of the upper leg which is separated from body and knee joint . 
 
3.11 three joint wings   
the whole wing cut from the carcass  at the shoulder joint . 
 
3.12 two joint wings   
the distal portion of the wing cut off wing stick . 
 
3.13 wing stick  
the proximal portion of the wing next to body, but cut off two joint wings.  
 
3.14 wing tip  
the tip of the wing obtained by cutting through the carpal join t. 
 
3.15  conformation  
a manner of animal formation with general reference to the animal’s body proportions 
and its ratio of edible tissue to bone . 
 
3.16 controlling authority  
in relation to an abattoir , slaughter house  or meat processing facility  means 
the official  authority charged by the government with the control of hygiene 
including meat inspection.  
 
3.17 dressing  
progressive separation of offals and inedible parts from a slaughtered chicken.  
 
3.18 giblet  
visceral organs fit for human consumption i.e. heart, liver,  and gizzard.  
 
 
3.19 visceral organ  
all internal organs of chicken . 
  
 
5 3.20 whole chicken  
a dress ed chicken carcass including giblet . 
4.0 REQUIREMENTS  
4.1 General requirements  
4.1.1  Chicken meat  and cuts  shall be derived from healthy chicken  slaughtered  and 
processed  in approved facilities that shall compl y with the requirements specified in TZS 
459.  
4.1.2  Chicken and carcasses ther eof shall be subjected to ante  and post -mortem 
veterin ary inspection  and carcasses and cuts thereof shall be approved  as being 
wholesome, so und and free from contagious and infectious diseases and fit for human 
consumption.  
4.1.3  The chicken shall be suitably scalded and all pinfeathers  and body hairs removed 
by picking or singeing. The carcass shall be eviscerated; head, feet and oil glands 
removed , and shall be properly cleaned and washed. The carcass shall then be suitably 
chilled as required in 4.3. 
4.1.4  Chicken me at shall be clean, firm and have uniform natural colours. Skin tears and 
discoloration due to bruising shall not exceed specified quality g rading provision s.  
4.1.5  Chicken meat shall be free from objectionable odours  and foreign odours, 
improper bleeding, fecal contamination, freezer -burn* and foreign matters which may be 
harmful to consumers.  
 
* Freezer -burn is a burning or browning damaged caus ed by dehydration or oxidation 
due to air reaching the uncovered meat  in a freezer .  
4.1.6  All the carcasses inspected and passed as fit for human consumption shall bear 
the approval stamp  in one or two places giving the date of inspection and establishment 
numb er.  
4.2 Other Requirements   
4.2.1 Requirements  for spiced chicken meat carcasses and/or cuts  
a) Spices may be added to chicken meat carcasses and/or cuts depending on the 
customer preferences and these spices shall be prepared as per TZS 457  and 
shall comply wit h the s tandards for a particular spice (s) that is/are added.  
 
b) For spiced chicken meat carcasses and/or cuts , the acid insoluble ash shall be 
analysed according to TZS 34-1 and shall not exceed 0.5% m /m. 
 
4.2.2  Permitted food grade colour may be used a nd this shall comply with Codex Stan 
192.  
 
4.3 Types of chicken meat  (raw and/or spiced)  
 
4.3.1  Type A : Chilled c hicken meat  – The carcass shall be chilled so that the 
temperature of the deepest portion of the flesh near the bone shall be 0 – 4 °C. 
  
 
6 4.3.2  Type B : Frozen Chicken meat – The chilled carcass shall be individually packed 
in polyethylene bags and shall be frozen solid when delivered. The giblets should be 
removed and frozen separately, if necessary. The  frozen temperatures shall be -18 0C.  
4.4 Classification  requireme nts  
4.4.1  Chicken meat  can be categorized into two types , whole chicken and cu ts, which  
include breast, fillet, bone -in-leg, thigh,  drum stick, three joint wing, wing stick, middle 
wing, two joint wing, wing tip and others e.g. feet .  
4.4.2  Classification of  chicken meat  are based on consumption requirements as 
follows:  
4.4.2.1  Whole chicken  (raw or spiced)  is classified into three classes namely  Extra 
Class, Class I and Class II as specified in Table 1 .  
4.4.2.2  Cuts (raw or spiced)  are classified into Extra Class and Class I as spe cified in 
Table 2.  
 
Table 1 : Quality criteria for whole chicken  
Quality Factors  Criteria  
Extra Class  Class I  Class II  
1. Conformation  Free of deformities, 
well-rounded breast  Free of deformities, 
slightly thin breast  Moderate 
deformities  
2. Breast bone  Naturally curved breast 
bone  Slightly curved 
breast bone  Bent/curved or 
crooked breast bone  
3. Back  No deformities, neither 
curved nor crooked  Slightly curved or 
crooked  Crooked  
4. Leg  Natural, neither flesh 
bruises nor blood 
congesti on at skin.  Natural, slight 
bruises or blood 
congestion at skin.  Moderate bruises or 
blood congestion at 
several parts of skin  
5. Wing  All parts of wing shall be 
intact, free of 
deformities and full 
fleshed  All parts of wing 
shall be intact, 
slight d eformities 
and full fleshed  All parts of wing 
shall be intact, 
moderate 
deformities.  
6. Flesh  Breast meat is thick and 
firm with the flesh 
embracing the whole 
breast bone or full -
fleshed according to 
breed.  Breast meat is less 
firm than extra 
class and  has a 
moderately thick 
flesh embracing the 
whole breast bone  Breast meat is less 
firm than class I  
7. Pinfeather, 
diminutive 
feathers, and 
hairs  None  few  Numerous   
 
7 8. Exposed flesh 
(in length)  Breast and legs shall be 
free of cuts, tears, and 
missing skin if any, the 
aggregated length shall 
not exceed 1.3 cm.  Aggregated length 
of cuts, tears, and 
missing skin at 
breast and legs 
shall not exceed 
1.3 cm. or whole 
body not exceed 
7.6 cm.  the aggregated 
length of cuts, tears, 
and missing skin of 
the whole body 
exceed 7.6 cm.  
9. Bone  
- disjointed bone  
- broken bones   
Not more than 1 
disjointed bone  
Free from broken bones   
Not more than 2 
disjointed bones  
Not more than 1 
broken bone, but 
non- protruding  
broken bones   
Not more than 4 
disjointed bones  
More than 1 broken 
bones but no more 
than 3 non - 
protruding broken 
bones  
10. Missing part  None  Wing tips may be 
absent  Wing tips may be 
absent  
11. Skin 
discoloration  Aggregated breast and 
leg skin discoloration 
shall not exceed 2.5 cm. 
or the total aggregated 
area of discoloration 
shall not exceed 5.0 cm.  Aggregated breast 
and leg skin 
discoloration shall 
not exceed 5.0 cm. 
or the total 
aggregated area of 
discoloration shall 
not exceed 7.6 cm.  The total aggregated 
area of skin 
discoloration  shall 
not exceed 8.0 cm.  
 
 
Table 2 : Quality criteria for cut s 
S/No
. Quality factors  Criteria for  
Extra Class  Class I  
1 Flesh  Full fleshed and firm  Reasonably 
full fleshed 
and firm  
2 Pinfeather and Diminutive feather  A few  Reasonable  
3 Skin tears  None  A few  
4 Missing skin  None  A few  
5 Broken and disjointed bones  None  A few  
6 Discoloration (e.g., discoloration from 
bruising)  None  A few   
 
8  
4.5 Tolerance requirements  
Tolerances in respect of quality shall be allowed for product not s atisfying the 
requirements of the class indicated.  
4.5.1  Acceptable defect of w hole chicken (raw or spiced)  (proper numbering)  
4.5.1.1  Extra Class  
Not more than 5% by quantity of whole chicken not satisfying the requirements of Extra 
Class, but meeting those of Class I.  
4.5.1.2  Class I  
Not more than 5% by weight of whole chicken not  satisfying the requirements of the 
class , but meeting those of Class II.  
4.5.1.3  Class II  
Defects other than those specifi ed in the class are not allowed.  
4.5.2  Acceptable defect of cut s (raw or spiced)  quality  
4.5.2.1  Extra Class  
Not more than 5% by weigh t of cutting part not satisfying the requirements of Extra 
Class , but meeting those of Class I.  
4.5.2.2  Class I  
Defects other than those specified in the class are not allowed . 
 
5 STORAGE AND TRANSPORTATION  
5.1 Storage  
  
5.1.1 All packed chicken meat (raw or spiced)  shall be kept in cold storage. Vehicle(s) 
for chicken meat transport shall be equipped with cooling unit in the storage area and 
shall be able to maintain core temperature of the deepest muscle at 40C or low er at all 
time. Storage time shall not exceed 7 days for chilled at 4 0C and 12 months for frozen at 
-18 0C meat.   
 
4.6.1.2  The chicken meat (raw or spiced) shall not show any evidence of deterioration,  
discoloration or any slimy appearance on storage.  
 
5.1.2 Tran sportation  
5.1.2.1  All chicken meat (raw or spiced)  shall be handled, transported and delivered 
clean and under good hygienic conditions as per meat transport regulations from the 
relevant authorities.  
 
5.1.2.2  Vehicle for chicken meat (raw or spiced)  transport shall be designed such that 
packaged chicken meat shall not have direct contact with vehicle’s surfaces and will be 
able to keep its quality during transportation. It shall be designed and constructed in 
such a way that it is possible to clean both interior and exterior surface thoroughly.  
  
 
9 5.1.2.3  Both fresh and frozen chicken meat (raw or spiced)  shall be moved to 
refrigerated transport and the packages shall be handled with due care to 
preserve the quality and hygienic conditions of the products.  
 
5.1.2.4 After unloading chicken meat, the vehicle shall be cleaned immediately 
with potable water and/or be disinfected. The vehicle shall be drained and dried 
properly and shall be free from objectionable odors.  
6.0 CONTAMINANTS  
6.1 Heavy metal contami nants    
Chicken meat  (raw or spiced)  shall not contain any heavy metal and other contaminants 
in excess of the quantities specified in Codex Stan 19 3. 
 
6.2 Pesticides and v eterinary drug residues  
The maximum residual limits (MRLs) for pesticides and veter inary drug residue s in 
chicken meat  (raw or spiced)  shall be as prescribed by CAC/MRLs . The following shall 
also be included quinolones, tetracycline, Ox tetracycline , gentamycin, pen -strep, 
penicil lin, Sulphur containing drugs eg. Sulphadimidine.  
 
7.0 HYG IENE  
  
7.1 Chicken meat  (raw or spiced)  shall be produced, processed , packed, stored , 
transported  and handled under good hygienic conditions according to TZS 459 , and TZS 
109 (see clause 2)  to prevent contamination that may be harmful to consumer.  
 
7.2 Chicken m eat (raw or spiced) shall be free from pathogenic organisms and shall 
comply with the microbiological limits provided in Table 3 when determined by the 
methods shown alongside the table.  
Table 3: Microbiological limits for chicken meat  
S/No  Characte ristic  Requirement  Method of test  
(see clause 2)  
1 Total plate count, cfu/g , max.  1 x 105  TZS 118  
2 Total Coliforms count , MPN/g 
max.  1 x 103 TZS 119  
3 Enterobacteriaceae , cfu/g max.  102 TZS 949 (Part 1 or 2)  
4 Escherichia coli  
(enteropathogenic ty pe) Absent  TZS 731  
5 Staphylococcus aureus  Absent  TZS 125 (Part 1 or 2)  
6 Salmonella  spp. Absent  TZS 122  
7 Clostridium perfringens  Absent  TZS 123  
8 Campylobacter spp. Absent  ISO 10272 ( Part or 2)   
 
10 9 Vibrio cholera (Vibrio spp.)  Absent  TZS 127  
10 Liste ria monocytogenes  Absent  TZS 852 (Part 1 & 2)  
 
 
8 SAMPLING AND TEST   
8.1 Sampling  
For the purpose of this draft standard sampling of chicken meat  (raw or spiced)  shall be 
done in accordance with  ISO 17604  (see clause 2) .  
 
8.2 Test  
samples of chicken meat  (raw or spiced)  shall be  tested to ascertain  conformity of the 
product to the requirements of each specification by the methods described in the 
respective standards provided under Table s 1, 2, 3 and Clause 4.3  of this standard.  
9 PACKAGING, MARKING AND LABELING  
9.1  Packaging   
In addition to the packaging and labeling requirements prescribed in TZS 538  (see 
clause 2), chicken meat  (raw or spiced)  shall also be packed as follows;   
 
9.1.1 Before packing, the gizzard (free of the internal contents and muco sal layer ), the 
heart, the liver (without gall bladder ) and the neck should be placed into the abdominal 
cavity of the carcass enclosed in a polyethylene bag.  
 
9.1.2 Chicken  meat  (raw or spiced)  shall be packed in clean food grade materials 
permitted by the relevant authorities. The package shall be sealed tightly.  
 
9.1.3 All packaging materials shall be durable during transportation.  The materials 
shall not be torn or broken when keeping in low temperature and shall prevent product 
from absorbing objecti onable odors from environment.  
 
9.1.4 The packages shall not be exposed to direct sun or rain.  
 
 
9.2 Marking  and labeling  
 
The container  shall be marked and labeled in accordance with TZS 538 (see clause 2). 
In addition,  each container of chicken meat shall be legibly and indelibly marked with the 
following information:  
 
a) Name, t ype and class of the chicken meat ; 
b) Name and address of the manufacturer /packer ; 
c) Batch or code number;  
d) Net weight ; 
e) Date of production ; 
f) Date of freezing, in the case of frozen chicken  meat;  
g) Expiry  date;  
h) Country of origin ; 
i) Storage condition and/or instruction;   
 
11 j) The language on the label shall be “Kiswahili” or Kiswahili and English. Another 
language may be used depending on the designated market.   
 
9.3 The container may also be marked wi th TBS Certification Quality Mark.  
NOTE  – The TBS Standards Mark of Quality may be used by the manufacturers 
only under licen se from TBS. Particulars of conditions under which the 
licenses are granted may be obtained from TBS.  
 
 
 
 
   
 
 
 
 Figure 1: chicken  meat cuts