DRAFT UGANDA STANDARD  
  DUS 1698  
First  Edition  
2017 -mm-dd 
 
 
 Reference number  
DUS 1698 : 2017 
© UNBS 2017   
  
Caprine (goat)  — Carcas ses and cuts  — Specification  
 DUS 1698:2017  
ii © UNBS 2017  – 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 2017  
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 writte n 
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 1698 :2017  
© UNBS 2017  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 General requirements  ................................ ................................ ................................ ...........................  2 
4.2 Specific requirements  ................................ ................................ ................................ ...........................  2 
4.2.1  Other carcases and cut minimal requirements  ................................ ................................ ..................  3 
4.3 Types of carcasses or cuts  ................................ ................................ ................................ ..................  3 
4.4 Grading of cuts  ................................ ................................ ................................ ................................ ...... 3 
4.5 Fat thickness and evaluation  ................................ ................................ ................................ ...............  3 
4.6 Meat fat colour and pH  ................................ ................................ ................................ ..........................  4 
5 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
5.1 Microbiology  ................................ ................................ ................................ ................................ ..........  4 
6 Food additives  ................................ ................................ ................................ ................................ ....... 5 
7 Forms of presentation ................................ ................................ ................................ ...........................  5 
8 Contaminants  ................................ ................................ ................................ ................................ .........  5 
8.1 Veterinary Drug Residues  ................................ ................................ ................................ ....................  5 
9 Food borne par asites  ................................ ................................ ................................ ............................  5 
10 Slaughter system / method  ................................ ................................ ................................ ..................  5 
11 Packaging  ................................ ................................ ................................ ................................ ...............  5 
12 Labell ing ................................ ................................ ................................ ................................ .................  6 
13 Nutrition and health claims  ................................ ................................ ................................ ..................  7 
14 Storage method  ................................ ................................ ................................ ................................ ..... 7 
15 Transportation  ................................ ................................ ................................ ................................ ....... 7 
16 Sampling  ................................ ................................ ................................ ................................ ................  7 
Annex  A (normative)  Characteristics of Caprine cuts  ................................ ................................ ...................  8 
A.1 Characteristics of caprine cuts on retail and whole sale  ................................ ................................ .. 8 
Table A 1 — Characteristics of caprine cuts on retail and whole sale  ................................ .........................  8 
A.2 Goat meat carcass and cuts  ................................ ................................ ................................ .................  9 
Bibliography  ................................ ................................ ................................ ................................ ......................  10 
 DUS 1698:2017  
iv © UNBS 2017  – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Minist ry 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 member of International Organisation for Standardisation (ISO) and  
a contact point  for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
the National Enquiry Point on TBT  Agreement  of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Commit tee 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 recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee respons ible for this document is Technical Committee UNBS /TC 2, [Food and Agriculture ], 
Subcommittee SC 12, [Meat, poultry and processes products ]. 
This is the first edition ( CDUS 1698 :2017 ), which has been tec hnically developed .  
 DRAFT UGANDA STANDARD  DUS 1698:2017  
 
© UNBS 2017  – All rights reserved  1 
 Capri ne (goat)  — Carca sses and  cuts — Specification  
1 Scope   
This Draft Uganda Standard specifies the requirements , method of sampling and test  for raw goat meat cuts 
and carcas ses fit for the food industries  and human consumption . 
2 Normative references   
The following referenced docum ents 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 a ny amendments) applies.  
CDUS CAC/GL 61 , Guidelines on the application of general principles of food hygiene to the control of listeria 
monocytogenes in foods  
CDUS CAC/GL 88 , Guidelines on application of general principles of food hygiene to control of food  borne 
parasites  
CDUS CAC/RCP 58, Code of hygiene practice for meat  
US 1659, Materials in Contact with Food — Requirements for Packaging materials  
US 45, General standards for food additives  
US 779, Requirement for transportation of meat and meat products  
US CAC/GL 50, General guidelines on sampling  
US CAC/MRL - 2, Maximum Residue Limits (MRLs) and Risk management Recommendations (RMRs) for 
Residues of veterinary Drugs in food  
US EAS 38, Labelling of pre -packaged foods — General requirements  
US EAS 803, Nutrition labelling — Requirements  
US EAS 805, Use of nutrition and health claims — Requirements  
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  
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  
  
2 © UNBS 2017  – All rights reserved  
 3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1 
ageing  
tendering process of preparing goat meat for consumption, mainly by breaking down the connective tissue  
3.2 
carcass  
the body of an animal after dressing  
3.3 
contusion  
a bruise, in which the skin is not broken, often having broken blood vessels and d iscolouration  
3.4 
cut 
piece of meat initially separated from the carcass of an animal during butchering  
3.5 
trimming  
removal of unwanted parts such as fat, bone,  bruise,  and sinew from meat   
4 Requirements   
4.1 General requirements  
All goat meat must origi nate from animals slaughtered in establishments operated under the applicable 
regula tions pertaining to food safety and inspection. The meat shall be obtained from animals which have 
gone through the right ante and post mortem procedures and inspections as  in accordance with CDUS 
CAC/RCP 58 . 
4.2 Specific requirements  
The carcasses or cuts shall be ; 
a) intact, taking into account the presentation  
b) free from visible blood clots, or bone dust  
c) free from any visible foreign matter (e.g. dirt, wood, metal particles , hair, skin ) 
d) free of offensive odours  
e) free of obtrusive bloodstains  
f) free of contusions having a material impact on the product of unspecified protruding or broken bones  
g) free from freezer -burn 
h) free of spinal cord (except for whole un split carcases)  
i) natural  colour  DUS 1698 :2017  
© UNBS  2017  – All rights reserved  3 
 j) original natural texture  
4.2.1 Other  carcases and cut  minimal requirements  
a) cutting, trimming, and boning of cuts shall be accomplished with sufficient care to maintain cut 
integrity , identity , and avoid scores in the lean.  
b) ragged edges shall be re moved close to the lean surfaces.  
c) except for cuts that are separated through natural seams, all cross -sectional surfaces shall form 
approximate right angles with the skin surface.  
d) minimal amounts of lean, fat, or bone may be included on a cut from an adja cent cut. and 
e) for boneless  cuts, all bones, cartilage, and visible surface lymph glands shall be removed . 
4.3 Types of carcasses or cuts  
Goat meat  shall be from the following listed age groups of goats ; 
a) Kid (c hevreau) , young c aprine under 3 months of age w hich does not have any permanent incisor 
teeth.  
b) Kid caprine, young caprine under 6 months of age which does not have any permanent incisor teeth  
c) Wether (capra), young castrated male c aprine having one but not more than two permanent incisor 
teeth  
d) Nanny (do e), mature female c aprine having more than one permanent incisor teeth.  
e) Billy (buck),  mature male c aprine having one or more permanent incisor teeth  
f) Goat, any c aprine animal which is  male or female  
4.4 Grading of cuts  
The cuts shall be graded as stated in Annex A   
4.5 Fat thickness and evaluation  
The purchaser shall specify the maximum fat thickness of carcases, sides and cuts. Allowable fat limitations 
are as follows  in Table 1 ; 
Table 1 - Allowable fat limits  
Fat thickness code  Category  
0 Not specified  
1 Peeled, denuded, surface membrane removed  
2 Peeled, denuded  
3 0 - 3 mm maximum fat thickness or as specified  
4 3 - 6 mm maximum fat thickness or as specified  
5 6 - 9 mm maximum fat thickness or as specified  
6 9 - 12 mm maximum fat thickness or as spe cified   
4 © UNBS 2017  – All rights reserved  
 7 12 - 15 mm maximum fat thickness or as specified  
8 15mm and over or as specified  
9 Other  
 
4.5.1  Trimming of external fat shall be accomplished by smooth removal along the contour of underlying 
muscle surfaces.  
4.5.2  Bevelled fat edges alone d o not substitute for complete trimming of external surfaces when required. 
Fat thickness requirements may apply to surface fat (subcutaneous and / or exterior fat in relation to the item), 
and seam (intermuscular) fat as specified by the purchaser. Two def initions are used to describe fat trim 
limitations  as below ; 
4.5.3  Maximum fat thickness at any one point. Evaluated by visually determining the area of a cut which 
has the greatest fat depth, and measuring the thickness of the fat at that point.  
4.5.4  Average (mean) fat thickness. Evaluated by visually determining and taking multiple measurements 
of the fat depth of areas where surface fat is evident only. Average fat depth is determined by computing  the 
mean depth in those areas.  
4.5.5  Actual measurements  of fat thickness (depth) are made on the edges of cuts by probing or scoring 
the overlying surface fat in a manner that reveals the actual thickness and accounts for any natural depression 
or seam which could affect the measurement. When a natural depress ion occurs in a muscle, only the fat 
above the portion of the depression which is m ore than 19 mm/0.75  in width is considered (known as 
bridging). When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved 
muscles is m easured (known as planning) . 
Note 1 : when fat limitations for Peeled/Denuded , Surface Membrane Removed are specified, the bridging method shall be 
used for evaluating fat above a natural depression in a muscle and fat occurring between adjacent muscles . 
4.6 Meat fat colour and pH  
The specific requirements  on colour and pH shall be agreed between  buyer and seller  normally  lean meat and 
fat depending on  specific  breed . The ultimate pH shall be in a range of  5.6 – 6.2  
5 Hygiene  
Goat meat  shall be handled, st ored and transported following hygienic practices in accordance with CDUS 
CAC/RCP 58, the personal handling caprine carcasses and cuts shall also be clean and health . 
5.1 Microbiology  
Goat meat  carcasses and cuts shall be free  or have an  acceptable limits  of mic roorganisms as stated in Table 
2 below;  
Table 2  — Microbiological limits for Carprine  meat  
Microorganism  Limit  Test method  
Salmonella spp  Absent  US ISO 6579  
Escherichia coli   < 10 cfu/g  US ISO 7251  
Listeria monocytogenes  (for 
ready to eat cuts)  <100 cfu/g  CDUS CAC/GL 61  
Staphylococcus areaus  10 3 cfu/ml max.  US ISO 6888 -1 DUS 1698 :2017  
© UNBS  2017  – All rights reserved  5 
  
6 Food additives  
Goat meat cuts shall be  preserv ed prior to storage or ageing  as in accordance with US 45 . 
7 Forms of presentation  
Goat meat  shall be presented as cuts or carc asses as indicated in Annex  A.  
8 Contamina nts 
Goat meat shall be free from foreign contam inant such as dust and faecal material,  bones,  hair, hide a nd skin 
contacts, unwanted fat, bruise, spilling body fluids, aerosol and sprays , insecticides   
8.1 Veterin ary Drug Residue s 
Goat meat  shall have a maximum residual limit for veterinary drugs in accordance with US CAC/MRL - 2.  
9 Food borne parasites  
Goat meat shall be free from food borne parasites and in accordance with CDUS CAC/GL 88  
10 Slaughter system / me thod  
The supplier shall specify the slaughter system or method to the purchaser either on packaging material or on 
stalls of sell as follows ; 
a) Kosher -appropriate ritual slaughter procedures used  
b) Halal –appropriate ritual slaughter procedures used  
c) Other -any other authorized method of slaughter must be specified by buyer and selle r 
11 Packaging  
a) goat meat  shall be pa ckaged and handled in accordance with DUS CAC/RCP 58.  
b) primary packaging is the primary covering of a product and must be of food grade materials . 
c) secondary packaging contains products packaged in their primary packaging.   
d) goat meat  cuts shall be packaged in clean food grade packaging material whic h only comply with US, 
1659  
e) during packaging the carcasses and cuts shall be as below;   
Carcases and q uarters  
a) Chilled with or without packaging   
6 © UNBS 2017  – All rights reserved  
 b) Frozen / deep -frozen packed to protect the products  
Cuts - Chilled  
a) Individually wrapped  
b) Bulk packaged (plastic or wax -lined container)  
c) Vacuum -packaged  
d) Modified atmosphere packaging  
e) Other   
 
Cuts - Frozen / deep -frozen  
a) Individually wrapped  
b) Bulk packaged (plastic or wax -lined container)  
c) Vacuum -packed  
12 Labelling  
In addition to the requirements of US EAS 38, the following labelling requirements shall apply and shall be 
legibly a nd indelibly marked. For carcass sides and quarters, the mandatory information shall be fixed to 
the product (stamped and/or tagged). For packaged cuts, the mandatory information shall be listed on the 
shipping container.  
a) name of the product ‘’caprine (goat) meat’’  
b) Grade/ class of carcass or cut  
c) health stamp or inspection stamp on the carcass or cuts  
d) slaughter number or batch number on the carcass or cut  
e) use-by information / date  
f) storage conditions e.g. refrigeration  
g) appropriate ident ification of packer  
h)  name and address of processor or retailer  
i) net weight in metric units  
j) processing/packaging date  
k) number of pieces  
l) health and nutrition claims  
m) ingredients (in case cured fresh meat)  DUS 1698 :2017  
© UNBS  2017  – All rights reserved  7 
 n) other claims e.g. production method ; organic  
13 Nutrition and health claims  
Goat meat carcasses and cuts may have health claims associated with nutrition and health. Such claims when 
declared shall be consistent with US EAS 805 and shall follow nutritional labelling concepts as in accordanc e 
with US EAS 803.  
14 Storage method  
Goat meat  carcasses and cuts may be stored and preserved  depending on the refrigeration method used, 
ambient temperatures should be such throughout the supply chain to ensure uniform internal product 
temperatures as fol lows; 
a) Deep frozen meat -Internal product temperatu re maintained at not exceeding -18°C at any time after 
freezing  The carcasses, sides or cuts, shall be pre chilled before freezing and the freezing completed 
at -18°C  or lower temperature within 24 hours.  
b) Frozen meat -Internal product temperatu re maintained at not exceeding -12°C at any time after 
freezing  Frozen carcass, sides or cuts, shall be stored at -18°Cor lower and the material shall be 
consumed within 9 months.  
c) Chilled meat -Internal product temperatur e maintained at not less than -1.5°C or more than +8 °C at 
any time following the post -slaughter chilling process  within 12 hours and consumed in a week under 
normal storage.  
Note 1 ; Ageing solution is stirred and allowed to stand for 12hours . The carcass m ay be aged for a period of 2 weeks at 
before use a temperature of 1°C . 
15 Transportation  
During transport ation, Goat m eat shall be following minimum requirements  below  as in accordance with US 
779.  
a) Wrapped in food grade polyethylene film or any other fle xible packaging material and packed in 
cartons  
b) Transported under clean and hygienic conditions  
c) The frozen material shall be moved in refrigerated transport and the packages shall be handled under 
hygienic conditions.  
d) At the port, the loading of the package s shall be done by using canvas stings and the packages shall 
not be exposed to direct sun or rain  
Note 1 : The conditions of storage before dispatch and the equipment used for transportation shall be appropriate to the 
physical and in particular the therma l condition of the meat (chilled, chilled in a modified atmosphere, frozen, or deep -
frozen) and shall be in accordance with the requirements of the importing country . 
16 Sampling  
Sampling shall be carried out in accordance with US CAC/GL 50  
  
8 © UNBS 2017  – All rights reserved  
 Annex  A 
(norma tive) 
 
Characteristics of Caprine cuts  
A.1 Characteristics of caprine cuts on retail and whole sale  
Table A 1 — Characteristics of c aprine cuts on retail and whole sale  
Whole sale  Retail sell  characteristics  
Leg Frenched leg  
American leg  
Half of leg  
Leg chops(steaks)  
Sirloin chops  
Boneless sirloin roast  Shank bone is 'trenched', that is, meat is removed to expose  2.5 or more of lower end 
of shank bone.  
Shank meat is removed at stifle joint. Shank meat is tucked into pocket under fell and 
pinned into place . 
Either the shank half or the loin half.  
May contain cross -section of backbone and aitchbone. centre cut steaks look like 
miniature goat meat  round steaks.  
Correspond to goat meat  sirloin steaks. Pin bone chops have considerable bone.  
Small boneless roll weighing from 1 to 1.75 kg  
Loin Loin roast  
Rolled loin roast  
Loin chops  
English chops  Corresponds to goat meat  short loin. It can be the unsplit loin but is usually one side of 
the split loin.  
Boned and rolled loin.  
Contain T -shaped bones; correspond to p orter house, T -bone, and club goat meat 
steaks . 
Cut across the unsplit loin. Backbone removed and boneless chop  
Rack  Rib (rack) roast  
Crown roast  
Fenced chops  Contains rib bones and rib eye muscle.  
Ribs are 'frenched', that is, meat is removed from rib en ds, and then  two or more rib 
sections are shaped and tied into a 'crown'. Contain rib bone and rib eye muscle.  
Same as rib chops except meat is removed from ends of ribs.  
Shoulder  Square -cut shoulder  
Cushion shoulder  
Rolled shoulder  
Boneless shoulder  Thickest part of fore quarter, with shank, breast rib (rack) , and  neck removed.  
Boned and left flat. Sewed on two sides. One side may be left open for stuffing, then 
skewered or sewed.  
Boneless roll made from square -cut shoulder.  
Cut from bone less rolled shou lder 
Chops  Mock duck  
Arm chop  
Blade chops  
Saratoga chops  
Neck slicesps  
 Made from outside of shoulder. Shaped like a duck.  
Contain small round bone and usually the cross sections of 4  or rib bones  
Contain portions of rib, back and blade bones.  
Boneless ch ops made from the inside shoulder muscle.  
Rounds lice with neck vertebrae in centre  DUS 1698 :2017  
© UNBS  2017  – All rights reserved  9 
 Breast  Breast  
Breast with pocket  
Rolled breast·  
Riblets  Corresponds to veal breast and to short plate and brisket of meat . Narrow strip of 
meat containing breast bone and ends of 12 ribs.  
Same as above but with pocket between ribs and lean.  
Small boneless roll. Alternating layers of lean and fat.  
Breastbone removed and breast cut between ribs. Each small piece contains part of a 
rib bone.  
Shank  Shank  Contain shank  and elbo w bone  
 
A.2 Goat meat carcass and cuts  
 
  
10 © UNBS 2017  – All rights reserved  
 Bibliography  
[1] IS 2536, Meat and meat products - Mutton and goat meat (clevon) – fresh, chilled and frozen, 
Technic al requirements   
[2] UNECE 2007, United Nations Economic Commission for Europe caprine meat - Carcasses and cuts   
[3] E.C. Webb, N.H. Casey, L. Simela , Goat meat quality , Department of Animal and Wildlife Sciences, 
University of Pretoria, Pretoria 0002, Sou th Africa , Available online 8 September 2005  
 CDUS 1698:2017  
© UNBS 2017  – All rights reserved  11 
 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 Certification M ark 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 Stan dard. 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 Standards .  
 
 DUS 1698:2017    
 
ICS 67.120 .10 
Price based on nn pages  
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