DRAFT UGANDA STANDARD  
  DUS 1930  
First Edition  
2018 -mm-dd 
 
 
 Reference number  
DUS 1930 : 2018 
© UNBS 2018  
  
Dried meat  — Specification  
 DUS 1930 : 2018  
ii © UNBS 2018 – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2018  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 1930 : 2018 
© UNBS 2018 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Raw materials  ................................ ................................ ................................ ................................ ........  2 
5 Requirements  ................................ ................................ ................................ ................................ .........  2 
5.1 General requirements  ................................ ................................ ................................ ...........................  2 
5.2 Essential compositio nal and quality requirements  ................................ ................................ ...........  3 
5.2.1  Compositional requirements  ................................ ................................ ................................ ................  3 
5.2.2  Quality requirements ................................ ................................ ................................ .............................  3 
6 Optional ingredients  ................................ ................................ ................................ ..............................  3 
7 Food additives  ................................ ................................ ................................ ................................ ....... 4 
8 Hygiene requirements  ................................ ................................ ................................ ...........................  4 
9 Microbiological limits  ................................ ................................ ................................ ............................  4 
10 Dried Meat speciation  ................................ ................................ ................................ ...........................  4 
11 Limits for heavy metal contaminants  in dried meat  ................................ ................................ ..........  4 
12 Residues of Veterinary Drugs  ................................ ................................ ................................ ..............  5 
13 Packaging and labelling ................................ ................................ ................................ ........................  5 
13.1  Packaging  ................................ ................................ ................................ ................................ ...............  5 
13.2  Labelling  ................................ ................................ ................................ ................................ .................  5 
14 Sampling  ................................ ................................ ................................ ................................ ................  5 
Bibliography  ................................ ................................ ................................ ................................ ........................  6 
 DUS 1930 : 2018  
iv © UNBS 2018 – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the Wo rld Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including government , academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recomm ending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, [Food and agriculture ], 
Subcommittee SC 12, [meat, poultry and proc essed products ]. 
 DRAFT UGANDA STANDARD  DUS 1930 : 2018 
 
© UNBS 2018 – All rights reserved  1 
 Dried meat — Specification  
1 Scope   
This Draft Uganda standard specifies  the requirements, met hods of test and sampling for dried meat . 
2 Normative references  
The following referenced documents referred to in the text in such a way that  some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
US 45, General standard  for food additives (6th Edition)  
US 168, Edible oils and fats - Specification (2nd Edition)  
US 737, Production of packaged meat products (processed) — Hygienic requirements  
US 734, Design and operation of abattoirs and slaughterhouses — Requirements  
US 73 8, General standard for contaminants and toxins in food and feed (5th Edition)  
US CAC/MRL 2, Maximum Residue Limits (MRLs) and Risk Management Recommendations (RMRs) for 
residues of veterinary drugs in foods  
US CAC/RCP 42, ( Revised in 2014), Code of hygien ic practice for spices and dried aromatic herbs (Second 
edition  
US CAC/GL 50, General guidelines on sampling  
US CAC/RCP 58,  Codex code of hygienic practice for meat.  
US EAS 35, Fortified food grade salt — Specification  
US EAS 38 , Labelling of pre -packaged foods — General requirements  
US ISO 936, Meat and meat products — Determination of total ash  
ISO 937, Meat and meat products: Determination of nitrogen content  
US ISO 1442, Meat and meat products — Determination of moisture content (Reference method)  
ISO 1 443, Meat and meat products, Determination of total fat content  
US ISO 6579, Microbiology of food and animal feeds — Horizontal method for detection, enumeration and 
serotyping of Salmonella, Enumeration by a miniaturized most probable number technique   
2 © UNBS 2018 – All rights res erved  
 US ISO 6888 -1, Microbiology of food and animal feeds — Horizontal method for enumeration of Coagulase - 
positive staphylococci. (Staphylococcus aureus and other species), Detection and MPN technique for low 
numbers  
US ISO 7251, Microbiology of food and animal  feeds — Horizontal method for detection, enumeration of 
presumptive Escherichia coli – Most probable number technique  
US ISO 11290 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of Listeria monocyto genes -- Part 2: Enumeration method  
US ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1, Colony count technique in products with water activity greater than 0.95  
3 Terms and d efinitions   
3.1  
Meat  
edible parts of an animal including poultry, rabbits, hares, cattle, sheep, goats, pigs, horses, farmed and wild 
game that are intended for, or have been judged as safe and suitable for human consumption . 
3.2  
Meat Product  
meat that  has been subjected to treatment irreversibly modifying its Organoleptic and phy siochemical 
characteristic  
3.3  
Dried Meat  
product of a food animal that has undergone water loss to achieve desired moisture content. This can be 
obtained through appropriate  techniques such as but not limited to sun drying, solar drying, oven drying, air 
drying, he at drying and freeze drying.  
3.4  
Food animals  
gazetted animals that are wholesome and fit for human consumption  
3.5  
Ready -to-eat 
Products that are intended to b e consumed without any further cooking steps  
4 Raw materials   
4.1 Meat shall be inspected and approved as wholesome and fit for human consumption and free from 
diseases, objectionable odours, off flavours and oth er contamination.  
4.2 All ingredients shall be of acceptable biological, chemical and physical quality and complying with  the 
relevant Uganda  standards.  
5 Requirements  
5.1 General requirements  
5.1.1 The meat used for preparing dried meat prod uct shall be obtained from food  animals which have been  
slaughtered in accordance with US 734  and specifications for  specific meats as applicable.  
5.1.2 Dry meat products shall be prepared in hygienic conditions as stipulated in US CAC/RCP 58.  DUS 1930 : 2018 
© UNBS 2018 – All rights reserved  3 
 5.1.3 The meat used for this processing shall be from one type and its flavour  must b e characteristic of that 
type.  
5.1.4 The products shall be free from foreign bodies, dirt, sign of spo ilage and unacceptable odors.  
5.2 Essential compositional a nd quality requirements  
5.2.1 Compositional requirements   
The Dried meat sha ll comply with the compositional requirements as given in Table 1  
Table 1 — compositional requirements  
S/N Parameter  Limits  for the final product (% m/m)  
 Test method  
Min. Max.  
i) Moisture content  7 30 US ISO 1442  
ii) Crude fat  1.18 25 ISO 144 3 
iii) Crude protein  20 48 ISO 937 
iv) Total ash  1 5 US ISO 936  
 
5.2.2  Quality requirements  
Dried meat shall comply with the following quality requirements ; 
5.2.2.1 The appearance of the dried meat shall be as uniform as possible. Died meat shall be free from large 
wrinkles and notches  
5.2.2.2 The colour of the surface, as well as of the cross -cut should be uniform and dark red. A darker 
peripheral layer and bright red colour in the centre indicates excessively fast drying. Because of the remaining 
higher wa ter content in the centre, these meat parts may still be susceptible to microbiological growth.   
5.2.2.3 The texture of properly dried meat shall be hard, 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 d ay in the 
dryer for finishing.  
5.2.2.4 Taste and flavour are very important criteria for the acceptance of dried meat by the consumer. Dried 
meat shall possess a mild salty taste which is characteristic for natura lly 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 storage, is commonly found in dried meat and is acceptable. Dried meat with a high fat content 
shall not be stored for a long period but used as soon as possible in order to avoid intensive rancidity.  
6 Optional ingredients  
a) Spices, Seasonings and Condiments shall comply with relevant US CAC/RCP 42.   
b) Edible fat and oil complying with US 168 ,  
c) Salts complying with  US EAS 35 ,   
4 © UNBS 2018 – All rights res erved  
 7 Food additives  
The food additives used in the dried meat product shall be in accordance with the US 45 . 
8 Hygiene requirements  
Dried meat shall be prepared, handled and stored in accordance US CAC/RCP 58.  
9 Microbiological l imits   
Dried meat shall not contain any pathogenic organisms and shall comply with microbiolo gical limits given in 
Table 2.  
Table 2 — Microbiological limits for dried meat  
S/N Type of microorganism  Limit (Max.)  Test method  
i) Escherichia coli  MPN  per g  Absent  US ISO 7251  
ii) Coagulase positive staphylococcus 
aureus ,  per g  Absent  US ISO 6888 -1 
iii) Salmonella, per 25g  Absent  US ISO 6579  
AOAC 967:26  
v) Listeria monocytogenes  per g  Absent  US ISO 11290 -2 
vi) Yeast and moulds  104 US ISO 21527 -1 
 
10 Dried Meat speciation  
The identification/isolation of meat species shall be done according to the Polymerase Chain Reaction (PCR) 
test and Enzyme Linked Immuno Sorbent Assay (ELISA)  procedure amongst  other validated methods.  
11 Limits for heavy metal conta minants in dried meat   
Dried meat shall not contain heavy metal contaminants in excess of the limits given in Table 3 and the limits 
are su bject to the latest revision of US 738 . 
Table 3 — Limits for heavy metal contaminants in dried meat  
S/N Contaminants  Maximum limits ppm  Test methods  
i) Arsenic  0.1 AOAC 986.15 EN14332, 14627  
ii) Lead  0.1 AOAC 999.10, 999.11, 986.15 
EN14082, 14083,14084  
iii) Cadmium  0.05 AOAC 986.15, 999.11,973.34 EN 
14082,18083,14084  
iv) Mercury  0.03 AOAC 971.21  
 DUS 1930 : 2018 
© UNBS 2018 – All rights reserved  5 
 12 Residues of V eterinary Drugs  
The products covered by this standard shall comply with the maximum residue limits specified in  US 
CAC/MRL 2 . 
13 Packaging and labelling  
13.1 Packaging   
Packaging of dried 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 dist ribution.  This 
shall be in accordance with US 737.  
13.2 Labelling  
In addition to the requirements of US EAS 38, the following labelling requirements shall apply and shall be 
legibly and indelibly marked ; 
a) Name of the product ( Type of the food animal )  
b) Name, and physical address of processor/distributor ;  
c) Net weight, in g or kg;  
d) Declaration as “ ’’Dried’’  
e) Declaration of method of drying.  
f) List of ingredients in descending order;  
g) Nutritive value  
h) Declaration of preservatives used;  
i) Date of packaging ; 
j) best before date ; 
k) Batch number;  
l) Storage conditions;  
m) Country of origin . 
14 Sampling  
Samples shall be taken in accordance to the provisions of  US CAC/GL 50 .  
6 © UNBS 2018 – All rights res erved  
 Bibliography  
[1] KS 2723:2016, Dried meat - Specification   
[2] Polym erase Chain Reaction (PCR) test and Enzyme Linked Immuno Sorbent Assay (ELISA)  methods  
[3] AOAC  Official Method 971.21 Mercury in Food Flameless Atomic Absorption Spectrophotom etric 
Method First Action 1971 Final Action 1976  
 
 DUS 1930 : 2018 
© UNBS 2018 – All rights reserved  7 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certificati on Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of  the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Stand ards.  
 
 DUS 1930 : 2018   
 
ICS 67.120.10  
Price based on nn pages  
© UNBS 2018– All rights  reserved