DRAFT UGANDA STANDARD  
  DUS 2028  
First Edition  
2018 -mm-dd 
 
 
 Reference number  
DUS 2028: 2018  
© UNBS 2018   
  
Rabbit meat  — (carcasses and cuts) — Specification  
 DUS 2028 : 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 i ts 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 2028: 2018  
© UNBS 2018  – 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 
5 Quality characteristics of rabbit meat  ................................ ................................ ................................ . 3 
5.1 Carcasses and cuts shall be:  ................................ ................................ ................................ ...............  3 
5.2 Grading carcasses  ................................ ................................ ................................ ................................  3 
6 Preparation of Rabbit carcasses and cuts  ................................ ................................ .........................  3 
7 Rabbit ca rcasses and cuts  ................................ ................................ ................................ ...................  4 
8 Food additives  ................................ ................................ ................................ ................................ ....... 4 
9 Hygiene requirements  ................................ ................................ ................................ ...........................  4 
9.1 Microbiological limits  ................................ ................................ ................................ ............................  4 
10 Contaminants  ................................ ................................ ................................ ................................ .........  5 
10.1  Heavy metals  ................................ ................................ ................................ ................................ ..........  5 
10.2  Residues of Veterinary Drugs  ................................ ................................ ................................ ..............  5 
11 Packaging and labelling ................................ ................................ ................................ ........................  5 
11.1  Packaging  ................................ ................................ ................................ ................................ ...............  5 
11.2  Labelling  ................................ ................................ ................................ ................................ .................  5 
12 Sampling  ................................ ................................ ................................ ................................ ................  6 
ANNEX 1  ................................ ................................ ................................ ................................ ..............................  7 
(Informative)  ................................ ................................ ................................ ................................ ........................  7 
Bibliography  ................................ ................................ ................................ ................................ ......................  16 
 DUS 2028 : 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 Standardisati on (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 World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical C ommittees. 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 adopt ed 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 responsible for this document is Technical Committee UNBS /TC 2, [Food and agriculture ], 
Subcommittee SC 12, [meat, poultry and processed products ]. 
 DRAFT UGANDA STANDARD  DUS 2028: 20 18 
 
© UNBS 201 8 – All rights reserved  1 
 Rabbit  meat — (carcasses and cuts) — Specification  
1 Scope   
This Draft Uganda stand ard specifies  the requirements, met hod of test and sampling for rabbit  meat 
(carcasses  and cuts ) meant for human consumption.   
2 Normative references  
The following referenced documents referred to in the text in such a way that some or all of their conten t 
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  
US 734 , Design and operation of abattoirs and slaughterhouses — Requirements  
US 737, Requirements for hygiene in the production of packaged meat products (processed or manufactured ) 
US 738 , General standard for contaminants and toxins in food and feed  
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 foods  
US CAC/RCP 58 , Code of hygienic practice for meat  
US EAS 38, Labelling of pre -packaged foods — General requirements  
US ISO 4833 -1, Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 1: Colony count at 30 C by the pour plate technique  
US ISO 6579 –1, Microbiology of the food chain — Horizontal method for t he detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp  
US ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus an d other species) — Part 1: Technique using 
Baird -Parker agar medium  
US ISO 11290 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of Listeria monocytogenes — Part 1: Detection method  
ISO 10272 -1 Microb iology of the food chain — Horizontal method for detection and enumeration of 
Campylobacter spp. —Part 1: Detection method  
US ISO 13720 , Meat and meat products — Enumeration of presumptive Pseudomonas spp  
  
2 © UNBS 201 8 – All rights reserved  
 ISO 21528 -1, Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Enterobacteriaceae —Part 1: Detection of Enterobacteriaceae  
3 Terms and definitions   
3.1  
Meat  
edible parts of an animal including poultry, rabbits, hares, cattle, sheep, goats, pigs, horses, farmed and w ild 
game that are intended for, or have been judged as safe and suitable for human consumption . 
3.2 
Rabbit meat  
all parts of a rabbit that are intended for, or have been judged as safe and suitable for human consumption  
3.3 
Boning  
means the;  
 a) Removal o f meat from bones of a carcass or a portion of carcass  
 b) Production of boneless meat cuts . Boning does not include the production of meat fractions and 
mechanically separated meat.   
3.4  
Contamination  
 the presence of objectionable matter including subs tances or microorganisms that makes   meat 
unwholesome.   
3.5 
Dressing  
the removal of head, skin, viscera (including or excluding the kidneys) genital organs, bladder, feet up to the 
carpal and tarsal joints and for lactating female animals, the mammary g lands.     
4 Requirements  
4.1 General requirements  
Rabbits shall be slaughtered in a hygienically managed slaughter -house  in accordance with US 734 .  The 
slaughter shall be supervised by a competent authority and shall be prepared in licenced premises.  
4.1.1 The carcass shall be certified as being sound and free from contagious and infectious diseases and fit 
for human consumption by a competent person.  
4.1.2 The certified carcasses and cuts shall bear suitable marks of such inspection, the symbol or num ber or 
name of the establishment where they were prepared, and the legend 'PASSED' denoting wholesomeness of 
the carcass. The marking fluid used shall be food grade ink.  
4.1.3 Cutting, trimming and boning of cuts shall be accomplished with sufficient care to maintain cut integrity 
and identity and to avoid scores  in the lean. Ragged edges shall be removed close to the lean surfaces. 
Except for cuts that are separated through natural seams, all cross -sectional surfaces shall form approximate 
right angles wit h the skin surface. Minimal amounts of lean, fat, or bone may be included on a cut from an 
adjacent cut. For boneless cuts, all bones, cartilage, and visible surface lymph glands shall be removed.  DUS 2028 : 201 8 
© UNBS 201 8 – All rights reserved  3 
 5 Quality characteristics of rabbit meat  
5.1 Carcasses and 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, plastic, metal particles)  
d) Free of offensive odours  
e) Free of visible  bloodstains  
f) Free of unspec ified protruding or broken bones  
g) g. Free of bruise s 
h) Free of freezer -burn  
i) Free of spinal cord (except for whole unsplit carcasses)  
j) Free from fur   
5.2 Grading carcasses   
For the purpose of this standard, the rabbit meat category  shall be determined as f ollows in table 1;   
Table 1: Grading of Rabbit meat carcasses  
SN Category  Description   
i Very young rabbit  Weaned rabbits four  to five weeks.  
ii Young rabbit  Less than 12 weeks of age  
iii Young mature rabbit  12 weeks to 6 months of age  
iv Mature rabbi t More than 6 months of age  
v Open doe  More than 6 months of age, unfertilized mature rabbit  
vi Other  Can be used to describe any other category of rabbit  
 
6 Preparation of Rabbit carcasses and cuts      
Rabbit carcasses shall be properly dressed, washed , butchered, trimmed, weighed, properly packaged and 
labelled and shall be free from bruises or blemishes of any kind.  They shall also be neatly trimmed with head, 
feet, and all offal removed.   
6.1 Temperature treatment – rabbit carcasses and cuts shall be subjected to the following temperature 
treatment.   
6.1.1 Chilling - Fresh rabbit carcasses sides or cuts shall be brought to a temperature of between 1 ºC and 3 
ºC within 24 hours.  Carcasses and cuts meant for chilling shall be further chilled to temp eratures of -2 ºC to 4 
ºC and should be consumed within a period of 4 weeks.    
4 © UNBS 201 8 – All rights reserved  
 6.1.2 Freezing and Storage - The rabbit carcasses sides or cuts shall be pre -chilled before freezing. Freezing 
shall be at minus ( -) 18 ºC and ( -) 12 ºC at the highest. The rabb it carcasses and cuts shall be stored at ( -) 12 
oC at the highest. The frozen product shall be consumed within 12 months   
6.2 Rabbit carcass and cuts may be presented according to the following in relation to temperature treatment:   
6.2.1 Fresh Carcass -The deepest part of the carcass near the bone shall be cooled to the atmospheric 
temperature when delivered and shall show no evidence of deterioration.   
6.2.2 Fresh, Chilled Carcass - The carcass shall be chilled so that the temperature at the deepest po rtion of 
the flesh near the bone shall be 1°C and shall show no evidence of deterioration.   
6.2.3 Fresh, Frozen Carcass -The rabbit meat shall be quick frozen preferably at a temperature of not higher 
than -12oc for frozen and -18oc for deep frozen in the  minimum possible time and shall show no evidence of 
deterioration, such as dehydration  and advanced  changes in texture.   
6.2.4 Rabbit meat cuts, fresh -These shall be prepared from carcasses which conform to the requirements 
given in fresh carcass.  
7 Rabbit carcasses and cuts    
7.1 The rabbit cuts and portions may be presented as shown in annex 1  
8 Food additives  
The food additives used in the Rabbit meat  shall be in accordance with the US 45.  
9 Hygiene requirements  
Rabbit meat  shall be prepared, handle d and stored in accordance US CAC/RCP 58 . 
9.1 Microbiological limits   
Rabbit meat  shall not contain any pathogenic organisms and shall comply with microbiolo gical limits given in 
Table 2.  
Table 2 — Microbiological limits for Rabbit carcasses and cuts  
SN Microorganism  Max. limit  Test method  
i Aerobic colony count  CFU/g  106 US ISO 4833 -1 
ii E. coli  MPN per g  102 US ISO 7251  
iii Coagulase positive Staphylococcus aureus,  
per g 102 US ISO 6888 -1 
iv Salmonella,  per 25 g  Not detected  US ISO 6579   
AOAC 967:2 6 
v Listeria monocytogenes  per 25 g  Not detected  US ISO 11290 -1 
vi Campylobacter  Not detected  ISO 10272 -1  
vii Enterobacteriacea  103 ISO 21528   
viii Pseudomonas aeruginosa  102 US ISO 13720  DUS 2028 : 201 8 
© UNBS 201 8 – All rights reserved  5 
  
10 Contaminants  
10.1 Heavy metals  
Rabbit  meat shall not con tain 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 rabbit  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  
 
10.2 Residues of Ve terinary Drugs  
The Rabbit meat  shall comply  with the maximum residue limits specified in  US CAC/MRL 2.  
11 Packaging and labelling  
11.1 Packaging   
11.1.1 Packaging of Fresh, chilled and frozen rabbit meat shall be done in food grade packaging materials 
that protect the meat product from any physica l, microbiological, chemical or any other type of contamination 
during stora ge, distribution and handling. This shall be in accordance with US 737 . 
11.1.2 Vacuum -packed cuts shall be delivered intact.   
11.2 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 ‘’Rabbit meat ’’ 
b) Name of the cut as appropriate (Annex 1)  
c) Rabbit carcasses and cuts grades  
d) Name,  and physical address of processor/ im porter/ exporter/ distributor ;  
e) Net weight, in g or kg;  
f) Rabbit carcasses and cuts grades   
6 © UNBS 201 8 – All rights reserved  
 g) Declaration of preservatives used;  
h) Date of packaging ; 
i) Best before date ; 
j) Batch number;  
k) Storage conditions;  
l) Country of origin . 
12 Sampling  
Samples shall be taken in  accordance to the provisions of  US CAC/GL 50.  
 
 DUS 2028 : 201 8 
© UNBS 201 8 – All rights reserved  7 
 ANNEX 1  
(Informative)  
A.1 Rabbit meat carcasses and cuts and their description  
Rabbit meat cuts  and carcasses  Description  
 0102 Carcase  
A carcase includes the whole body skeletal 
musculature and bone exten ding to and including 
the hock joint (tarsus) and knee joint (carpus), 
without the head.  
To be specified:  
● Tail removed at the sacrococcygeal junction  
● Kidneys - kidney fats removed  
● Tenderloin removed  
● Diaphragm retained or removed.  
● Heart and lungs retained or removed  
● Kidneys retained or removed  
 0103 Side  
Side is prepared from a carcase. The neck is 
removed by a cut made between the 7th cervical 
vertebra and the 1st thoracic vertebra. The 
carcase is split into sides by one longitudinal cut 
made centrally down the sacral, lumbar, thoracic 
vertebra.  
To be specified:  
● Kidneys - kidney fats removed  
● Diaphragm removed  
● Spinal cord removed   
8 © UNBS 201 8 – All rights reserved  
 
 0201 Trunk  
Trunk is prepared from a carcase by a straight cut 
through the 6th lumbar vertebrae to just clear  the 
tip of the ilium to the ventral portion of the flap.  
To be specified:  
● Diaphragm retained or removed.  
● Kidneys retained or removed.  
● Kidney fats partially or completely removed.  
● Head and neck is retained or removed.  
● Heart and lungs retained or removed  
 0202 Leg pair and saddle  
Leg pair and saddle is prepared from a carcase by 
the removal of the following portions:  
Breast and flap are removed by a straight cut parallel 
on each side and measured from the dorsal edge 
and commencing from the junct ion of the 1st rib 
(sternum) to the reflection of the diaphragm at 
the 11th rib and following on through the flap to 
the superficial inguinal lymph node.  
The neck is removed by a straight cut parallel and 
cranial to the 1st rib and through the junction of 
the 7th cervical and 1st thoracic vertebrae.  
To be specified:  
● Shank tipped.  
● Flap retained or removed.  
● Shoulder retained or removed.  
● Leg tendon retained or removed.  
● Number of ribs required.  
● Kidney and channel fats retained, partially or 
complete ly removed.  
● Scapular cartilage retained or removed.  
● Rib numbers to be frenched and length of frenching 
required.  
● Surface fat trim level.  
● The rib ends are frenched to a distance as specified 
from the ventral edge  DUS 2028 : 201 8 
© UNBS 201 8 – All rights reserved  9 
 
 
 0203 Trunk without legs  
Trunk i s prepared from a carcase by a straight cut 
through the 6th lumbar vertebrae to just clear the 
tip of the ilium to the ventral portion of the flap.  
To be specified:  
● Diaphragm retained or removed.  
● Kidneys retained or removed  
● Kidney fats partially or c ompletely removed.  
● Front legs are removed.  
● Neck is retained or removed  
 0204 Saddle  
Saddle is prepared from a leg pair and saddle (item 
0202) by the removal of the leg pair by a cut through 
the 6th lumbar vertebrae to the tip of the ilium 
continuing to the ventral portion of the flap. The ribs 
and flap on both sides of the saddle are cut parallel at 
a specified distance from the (cranial) end.  
 0205 Leg pair  
Leg Pair is prepared from a carcase by a straight cut 
through the 6th lumbar vertebrae to cl ear the tip 
of the ilium to the ventral portion of the Flap.  
To be specified:  
● Leg tendon retained or removed.  
● Shank tipped.  
● Flap retained or removed.  
● Tail removal point.  
● Channel fat retained, partially or completely 
removed.  
● Butt Tenderloin retained or removed.  
● Surface fat trim level   
10 © UNBS 201 8 – All rights reserved  
 
 0206 Forequarter  
Cranial portion  from the side (0101), prepared by a 
transversal cut made to the column vertebra at 
the 12th rib and the first lumbar vertebra.  
To be specified:  
● Forequarter to consist of 11 ribs  
● Diaphragm removed  
● Spinal cord removed  
 0207 Hindquarter  
Caudal portio n from the side (0101), prepared by 
transversal cut made through the vertebral 
column between the 12th rib and the 1st lumbar 
vertebra.  
To be specified:  
● Hindquarter to consist of 1 rib  
● Diaphragm removed  
● Kidney - kidney fats removed  
● Tail removed at the sacrococcygeal junction  
● Spinal cord removed  
 0208 Leg - chump off  
Leg - Chump Off is prepared from a hindquarter by 
the removal of the chump by a cut at right angles 
across the Leg at a specified measured distance 
from the acetabulum.  
To be specifi ed: 
● Tail removal point.  
● Sacrum retained or removed.  
● Shank tipped.  
● Leg tendon retained or removed.  
● Channel fat re tained, partially or completely 
removed.  
● Chump cutting lines (cranial) to acetabulum.  
● Surface fat trim level.  DUS 2028 : 201 8 
© UNBS 201 8 – All rights reserved  11 
 
 0209 Fore leg  
Fore leg is prepared from a straight cut across the 
backbone at the eighth or ninth thoracic vertebra. The 
legs are divided by lengthwise cut along the 
backbone to produce two approximately equal 
halves.  
 0210 Foreshank  
Foreshank is prepared from a Forequar ter and 
consists of the radius, ulna, carpus and distal 
portion of the humerus bones and associated 
muscles.  
To be specified:  
● Carpus retained.  
● Separated by saw cut or broken joint  
 0211 Hindshank  
Hindshank is prepared from a leg and consists of the 
tibia, tarsus and calcaneal tuber bones and 
associated muscles. The hindshank is removed 
from the  
Leg by a cut parallel to the Chump removal cutting 
line through the heel muscle of the  
Silverside, through the stifle joint separating the tibia 
and the femur.  
To be specified:  
● Tarsus retained.  
● Heel muscle retained or removed.  
● Leg tendon retained or removed.  
● Separated by saw c ut or broken joint  
 0212 Hindshank cuts  
Cuts are prepared from Hindshank by a cut parallel to 
the chump removal cutting line.   
12 © UNBS 201 8 – All rights reserved  
 
 0213 Loin  
Loin is prepared from a side (0102) by the removal of 
the forequarter along the contour of the specified rib 
and by  a cut at right angles severing the thoracic 
vertebrae. The leg is removed by a cut parallel to the 
Forequarter removal line and passing through the 
junction of lumbar sacral vertebrae to clear the tip of 
the ilium. The breast and flap are removed at the 
specified distance from the ventral edge of the eye 
muscle by a cut parallel to the backbone (measured 
from the cranial end).  
 
 0214 Quarters set  
Quarters set consists of the primals cuts from the 
forequarter or hindquarter.  
To be specified:  
● Refer each  item number for specification details.  
 0215 Five -piece cut -up 
A “five -piece cut -up” is prepared from a carcass 
(0101) by cutting it into 2 forelegs, 2 hind legs, and 1 
loin with whole breast, back and rib portions.  
 0301 Boneless rack  
Boneless rack i s prepared from a carcass (0101) by 
removing forelegs and hind legs and all bones.  
 0302 Boneless loin  
Boneless loin is prepared from boneless rack by a 
cutting along with the midline.  DUS 2028 : 201 8 
© UNBS 201 8 – All rights reserved  13 
 
 0303 Striploin  
Striploin is prepared from a (0 rib) Hindquarter by  a 
cut made at the lumbo sacral junction and that 
portion of the M. longissimus dorsi muscle 
attached to and along the edge of the (1st to 6th) 
lumbar vertebra. The flank (tail) is removed at 
the eye of meat at the junction of the 12th rib and 
parallel to the 1st lumbar vertebra.  
To be specified:  
● The distance of flank removal from eye of meat  
● Obtained from the hindquarter to consist of 1 rib  
 0304 Boneless saddle  
Boneless saddle is prepared from a carcass and 
consists of the eye muscle lying along the 
spinous process and transverse processes of the 
lumber, thoracic and cervical vertebrae.  
To be specified:  
● Silverskin removed or retained.  
● Muscle length by indicating the removal point along 
the vertebrae.  
 0305 Backstrap  
Backstrap (long) is prepared from a side and consists 
of the eye muscl e lying along the spinous 
process and transverse processes of the lumber, 
thoracic and cervical vertebrae. The backstrap 
comprises of the portion commencing from the 
1st cervical vertebrae to the lumbar sacral 
junction.  
To be specified:  
● Silverskin remove d or retained.  
● Muscle length by indicating the removal point along 
the vertebrae.  
 0306 Tenderloin  
Tenderloin is prepared from the side by removing the 
muscles in one piece from the ventral surface of 
the lumbar vertebrae and lateral surface of the 
ilium. The side strap (M. psoas minor) remains 
attached.  
To be specified:  
● Sidestrap (M. psoas minor) retained or removed.   
14 © UNBS 201 8 – All rights reserved  
 ● Surface fat trim level  
 0307 Eye of short loin  
The eye of short loin is prepared from backstrap and 
comprises of the portion commen cing at the 10th 
thoracic vertebrae to the junction of lumbar 
sacral vertebrae.  
To be specified:  
● Silverskin removed or retained.  
● Muscle length by indicating the removal  
point from the lumbar and thoracic vertebrae.  
 0308 Rabbit bag  
Rabbit bag is prep ared from boneless rack by folding 
neck meat and loin inward and then put in a bag 
shape.  
 0309 Rabbit roll  
Rabbit roll is prepared from boneless rack by folding 
neck meat and loin inward and then put in a roll.  
 0401 Rabbit steak  
Rabbit steak consists  of cervical , thoracic, lumbar 
and sacral vertebrae, and ribs and attached 
muscles  
 0402 Rabbit skeleton  
Rabbit skeleton consists of cervical , thoracic, lumbar 
and sacral vertebrae, and ribs  
 0403 Head  
A “head” is produced by from whole rabbit. The h ead 
with tongue consists of the skull bones and 
contents and tongue.  DUS 2028 : 201 8 
© UNBS 201 8 – All rights reserved  15 
 
 0404 Neck  
Neck is prepared from a whole carcass by a straight 
cut through and between the junction of the 7th 
cervical and the 1st thoracic vertebrae.  
 
Note 2:  The codes given per description  are in accordance with the UNECE standard on Rabbit meat cuts and carcasses   
16 © UNBS 201 8 – All rights reserved  
 Bibliography  
[1] DKS 2722 :2016 , Rabbit meat  - Specification   
[2] UNECE Standard for Rabbit Meat - Carcases and Cuts - 2013  
 
 DUS 2028 : 201 8 
© UNBS 201 8 – All rights reserved  17 
 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 Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be us ed 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 Standards.  
 
 DUS 2028 : 201 8   
 
ICS 67.120.10  
Price based on nn pages  
© UNBS 201 8– All rights  reserved