KENYA STANDARD     DKS 317 PART 4 : 2017  
                      ICS ……  
 
 
 
 
 
 
 
 
 
 
  
 
Carcasses  and meat  cuts - Specification  
 
 
Part 4: Camel  
 
 
 
 
 
 
 
 
 
 
 
 
 
     PUBLIC REVIEW DRAFT, NOVEMBER 2017  
 
 
 
 
 
 
 
 
 
© KEBS 2017          First Edition 2017   
©KEBS  DKS 317 PART 4 : 2017  
 
  KENYA  STANDAR D     
ICS ………………  
 
 
 
 
 
 
 
 
 
 
 
 
Carcasses  and meat  cuts - Specification  
 
 
Part 4: Camel  
 
 
 
  
 
 
 
 
 
 
 
 
No copying  of this standard  without  KEBS  permission  except  as permitted  by copyright  law 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
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  © KEBS  2017 — All rights  reserved  
  
  
TECHNICAL  COMMITTEE  REPRESENTATION  
 
The following  organizations  were  represented  on the Technical  Committee:  
 
Ministry  of Agriculture.  Livestock  and Fisheries - Directorate  of Livestock  Production  
Ministry  of Agriculture.  Livestock  and Fisheries  - Directorate  of Veterinary  Services  
Kenya  Camel  Association  (KCA) 
University  of Nairobi  (UON)  
Kenya  Industrial  Research  and Development  Institute  (KIRDI)  
Kenya  Agricultural  and Livestock   Research  Organization  (KARLO)  
International  Livestock  Research  Institute  (ILRI)  
Kenya  Livestock  Marketing  Council  (KLMC)  
Farmers  Choice  (K) Ltd 
Consumer  Information  Network  
Ministry  of Health - food safety  unit 
Ministry  of Industry,  Trade  and Cooperatives   
National  Public  Health  Laboratories  
Government  Chemist’s  Department  
Alpha  fine foods  Limited  
Quality  Meat  Packers  Limited  
Kenchic  (K) Ltd. 
Kenya  Meat  Commission  
Kenya  Nut limited  – Morendat  Farm  
Choice  Meats  limited  
Kenya  Bureau  of Standards  (KEBS) - 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  standards,  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,  copyright  
subsists  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 writing  
from the Managing  Director.  
 
 
ISBN  9966 -19-638-2   
©KEBS  DKS 317 PART 4 : 2017  
 
  
KENYA  STANDARD       
 
 
 
 
 
  
 
 
 
 
 
Carcasses  and meat  cuts - Specification  
       
 
     Part 4: Camel  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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,  Kisum u-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  
 
  
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Foreword  
 
This Kenya  Standard  was prepared  by the Meat  and Meat  Products  Technical  Committee  under  the 
guidance  of the Standards  Projects  Committee,  and it is in accordance  with the procedures  of the Kenya  
Bureau  of Standards.  
 
The preparation  of the first edition  of the standard  was found  necessary  so as to align  the microbiological  
requirements,  heavy  metal  limits  and Minimum  Residue  Levels  for pesticides  and veterinary  drugs  residue  
with the current  advances  in science.  
 
 
 During  the preparation  of this standard,  reference  was made  to the following  documents:  
 
CAC/RCP  58-2005,  Codex  code  of hygienic  practice  for meat.  
 
Codex  Alimentarius  Commission  Standard,  Meat  and Meat  products  Volume  10 1994.  
 
Meat  Control  Act cap 356 of the Laws  of Kenya.   
 
The Food,  Drugs  and Chemical  Substances  Act, Cap 254 of the Laws  of Kenya.  
 
International  Commission  on Microbiological  Specifications  for Foods  -Micro -organisms  in Foods,  
Book  8. 
 
The assistance  derived  from the above  sources  is highly  acknowledged.  
 
 
 
 
 
 
  
©KEBS  DKS 317 PART 4 : 2017  
 
  
1. Scope  
 
This Kenya  Standard  specifies  the quality  requirements,  safety  requirements  and sampling  and 
analysis  of camel  carcasses  and cuts meant  for human  consumption.   The standard  also outlines  the 
major  portions  of meat  cuts from the carcasses  for sale.  
 
2  Normative  references  
 
The following  reference d documents  are indispensable  for the application  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  
 
I. KS EAS 39 - Hygiene  in the food and drink  manufacturing  industry  - Code  of practice.  
II. KS ISO 22000:2005  Food  safety  management  systems  - Requirements  for any organization  in the 
food chain.   
III. KS EAS 151 - Hazard  analysis  critical  control  points  (HACCP).  
IV. KS 2299:2012  Code  of practice  for Ante-mortem  and post-mortem  inspection  of meat  animals . 
V. KS CAC/MRL  2- Maximum  Residue  Limits  for Veterinary  Drugs  in Food  
VI. KS EAS 38, Labelling  of pre-packaged  foods.  
VII. KS ISO 16649 -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.  
VIII. KS ISO 6888 -1Microbiology  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.  
IX. KS ISO 6579  Microbiology  of food and animal  feeding  stuffs  — Horizontal  method  for the detection  
of Salmonella  spp. 
X. KS ISO 7937  Microbiology  of food and animal  feeding  stuffs  — Horizontal  method  for the 
enumeration  of Clostridium  perfringens  — Colony -count  technique.  
XIII. KS ISO 11290  - 1 Microbiology  of the food chain  - Horizontal  method  for the detection  and 
enumeration  of Listeria  monocytogenes  and other  Listeria  spp. -- Part 1: Detection  method  
XIV. KS CAC/RCP  58-2005,  Codex  code  of hygienic  practice  for meat.  
XV. KS EAS 12 Standard  for portable  (drinking  water)  
XVI. KS ISO 18593  
 
 
3 Definitions  
 
3.1 Carcass — the body  of any slaughtere d animal  after bleeding  and dressing.  
 
3.2 Dressed  or dressing —The removal  of head,  hide or skin, viscera,  genital  or gums,  urinary  bladder  and 
feet up to the carpal  and tarsal  joints  and udder  of lactating  animals  that have  calved  or are in 
advanced  pregn ancy  and where  necessary  splitting  of the carcass  lengthwise.  
 
3.3 Splitting — dividing  the carcass  lengthwise  into two sides.  
 
3.3 Carcass  weight  – is the weight  (kg) of the dressed  body  of an animal  at the end of the slaughter  line. 
 
3.3.1  Hot dressed  weight (HDW)  -is the weight  (kg) of the dressed  body  of an animal  (carcass)  at the end 
of the slaughter  line within  one hour of slaughter.  
 
3.3.2  Cold  dressed  weight  (CDW)  – is the weight  of the carcass  following  chilling;  also called  cold carcass  
weight  
 
3.4. Ageing  – is the holding  of carcasses  or primal  joints  at refrigerated  temperatures  0 to 4 °C to improve  
eating  quality  (particularly  tenderness  and flavour)  
  
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 3.5 Conformation  – is the overall  thickness  of muscle  and fat in relation  to the size of an animal’s skeleton,  
i.e. the ―shape‖  of the carcass  profile  and degree  of muscularity.  
 
3.6 Eating  quality - refers  to the organoleptic  factors  influencing  consumer  acceptance  and enjoyment  of the 
product.  The main  eating  quality  attributes  of meat  are tendernes s, juiciness,  flavour  and aroma.  
 
3.7 Grading  - is the categorization  of a carcass  according  to quality  standards.  
 
3.8 Bull - a male  camel  
 
3.9 Cow  - female  camel  
 
3.10 Heifer  - female  camel  that has not calved   
 
3.11 Steer  - castrated  male  camel  of unto six years  of age. 
 
3.12 Bullock  - castrated  male  camel  over 6 years  of age. 
 
3.13 Camel  veal - is meat  of a calf, of either  sex of up to nine months  of age. 
 
3.14 Wet ageing  (wet aged  meat) - is meat that has typically  been  aged  in a vacuum  sealed  bag to retain its 
moisture   
 
3.15 Dry ageing (dry aged  meat)  - is meat  that has been  hung  or placed  on a rack to dry for a specified  
amount  of time.  Is the process  by which  carcasses  and meat  cuts are aged  by being  hanged  or 
placed  on a rack to dry for several  days  or weeks  (specified  amount of time)  
 
3.16 Prim al cuts - are pieces  of meat  initially  separated  from the carcass  of an animal  during  butchering.  
 
3.17 Camel - A camel  is an even -toed ungulate  with padded  feet in the genus  Camelus,  bearing  distinctive  
fatty deposits  known  as "humps"  on its back.  There  are two domesticated  species  of camel,  which  
are: the dromedary,  or one-humped  camel  (C. dromedarius),  which  inhabits  the Middle  East and 
the Horn  of Africa;  and the Bactrian,  or two-humped  camel  (C. bactrianus) , which  inhabits  Central  
Asia 
 
4 General  Requirements  
 
4.1 Camel  from which  meat  is derived  shall be slaughtered  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 2299.  
 
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 used  shall be food grade  and shall be 
approved  by the competent  authority.  
 
 
4.3  The camel  meat  shall be prepared  in a plant  which  is regularly  operated  under  supervision  of the 
competent  authority .. 
 
4.4 The camel  meat  shall be prepared,  handled  fresh  or chilled  or frozen,  and then delivered  fresh  or 
chilled  or frozen,  under  hygienic  conditions.  
 
5. Preparation  of camel  carcasses  and cuts 
  
©KEBS  DKS 317 PART 4 : 2017  
 
 5.1. Camel  carcasses  and cuts shall be neatly butchered,  trimmed,  weighed,  properly  labelled  and shall 
be free from bruises  or blemishes  of any kind.   They  shall be delivered  in good  condition  and shall 
show  no evidence  of deterioration  at the time of delivery.  
 
5.2. Chilling  
 
5.2.1.  Fresh  camel  carcasses  sides  shall be pre-chilled  to temperature s of between  4 ºC and 7 ºC within  24 
hours.   Carcass es and cuts meant  for chilling  shall be further  chilled  to temperatures  of -2 ºC to 4 ºC 
and should  be consumed  within  a period  of 4 weeks.  
 
5.3 Freezing  and storage  
 
5.3.1 The camel  carcasses  sides  or cuts shall be pre-chilled  before  freezing  and the freezing  shall be at 
temperatures  between  minus  (-) 18 ºC and (-) 12 ºC at the highest,  within  three  days.  
 
5.3.2 Frozen  camel  carcasses  sides  or cuts shall be stored  at temperatures  between  minus  - 18 ºC and - 
12 ºC at the highest  and the frozen  product  shall be consumed  within  12 months.  
 
5. 4   The following  requirements  shall apply  to the specified  types  of camel  carcasses  or cuts:  
 
5.4.1 Type  A: Fresh  Carca ss - the deepest  part of the carcass  near the bone  shall be held at ambient  
temperature  when  delivered  and shall show  no evidence  of deterioration.  
 
5.4.2 Type  B:  Fresh -Chilled  Carcass - the carcass  shall be chilled  so that the temperature  at the deepest  
portion  of the flesh  near the bone  shall be between  -2 ºC and 4 ºC and shall show  no evidence  of 
deterioration.  
 
5.4.3 Type  C: Fresh -Frozen  Carcass  - the carcasses  shall be frozen  solid at –12 ºC to -18 ºC when  stored  
and during  delivery  and they shall show  no evidence  of thawing,  refreezing  or deterioration.  
 
5.4.4 Type  D: Camel  Cuts;  Fresh  - shall be prepared  from fresh  carcasses  of Type  A and held at ambient  
temperature.   The cuts shall be well trimmed  and clean  with surplus  fat removed.   
 
5.4.5 Type  E: Camel  Cuts,  Fresh,  Chilled  - these  shall be obtained  from carcasses  of Type  A and chilled  
as under  5.4.2 or from carcasses  of Type  B. 
 
5.4.6 Type  F: Camel  Cuts;  Fresh,  Frozen  - these  shall be obtained  from the carcasses  of Type  A or Type  
B and frozen  solid (see5.4.3). 
 
5.5 Ageing  
 
5.5.1 Wet aged  carcass  side,  [primal  and fabricated  cuts] shall be aged  in vacuum  sealed  bags  at a 
temperature  of 0oC to 4oC for a period  of  upto 4 weeks.   
 
5.5.2 Dry aged  carcass  side,  [primal  and fabricated  cuts ,  shall be aged  at 0 ºC to 4 ºC. 
 
6.  Hygiene  requirements  
 
6.1 Camel  carcasses  and cuts 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 - KS ISO 22000:2005 , KS EAS 
151 and KS 2299:2012 . 
 
6.2 All workers  shall use appropriate  personal  protective  equipment  that does  not contaminate  the 
product.  
 
6.3 All workers  shall undergo  a food handlers  test befor e their deployment  and every  so often  as per the 
Public  Health  Act Cap 242 and Food,  Drugs  and Chemical  substances  Act Cap 254. 
  
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 6.4 Necessary  precautions  shall be taken  to prevent  incidental  contamination  of the product  from soiled  
and/or  dirty equipment  or from persons  suffering  from injuries.  
 
6.5 All equipment  coming  into contact  with raw material  or product  in the course  of manufacture  shall be 
kept clean.  
 
6.6 Adequate  supply  of running  potable  cold and steam  or boiling  water  and shall comply  with KS EAS 
12 , and other  equipment  necessary  for proper  cleaning  of machinery/equipment  shall be available.  
 
6.7 The equipment  shall be cleaned,  sanitized  and/or  disinfected  by using  an appropriate  food grade  
agent  or with hot water  with the temperature  above  82 ºC. 
 
7. Microbiological  requirements  
 
7.1 It is recommended  that all necessary  measures  required  for maintaining  a hygienic  environment  
throughout  the food chain  (production,  handling  and marketing)  are established   to ensure  provision  
of safe food for human consumption.  
 
7.2   Sampling  for microbial  analysis  
 
7.2.1     Samples  shall be taken  from processing,  storage  areas,  equipment  used  in food production  or at 
point  of sale,  when  such  sampling  is necessary  for ensuring  that the criteria  are met. In that 
sampling  the KS ISO 18593  shall be used  as a reference  method.  
 
7.3 Camel  carcasses  and Camel  Cuts shall comply  with the microbiological  requirements  given  in Table  1. 
 
 
Table  1 - Microbiological  limits  for camel  carcasses  and cuts 
 
SL No. Micro -organism  Max. limits  Test method    
I.  Aerobic  colony  count  – cfu/g  106 KS ISO 4833  
II.  E. coli  per g 102 KS ISO 16649 -2 
III.  Coagulase  positive  Staphylococcus  
aureus ,  per g 103 KS ISO 6888 -1 
IV.  Clostridium  perfringenes  (For 
vacuum  packed  products)  Absent  in 25 g KS ISO 7937  
V.  Salmonella,   Absent  in 25 g KS ISO 6579  
VI.  Listeria  monocytogenes  Absent  in 25 g KS ISO 11290 -1 
 
 
7.4 Aged  camel  carcasses  and camel  cuts shall comply  with the microbiological  requirements  given  in Table  
2. 
 
 
 
 
Table  2 - Microbiological  limits  for aged camel  carcasses  and cuts  
©KEBS  DKS 317 PART 4 : 2017  
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
8. 
Residues  of veterinary  drugs  and pesticides  
 
8.1 The products  covered  by this standard  shall comply  with the maximum  residue  limits  specified  in KS 
CAC/MRL  2- Maximum  Residue  Limits for Veterinary  Drugs  in Food.  When  analyzed  using  the 
appropriate  approved  methods,  the products  shall not contain  veterinary  drug residue  above  the 
approved  limits.  
 
9. Limits  for heavy  metal  contaminants  
 
9.1 Camel  carcasses  and cuts shall not conta in heavy  metal  contaminants  in excess  of the limits  given  in 
Table  3 when  tested  by methods  mentioned.  
 
Table  3 — Heavy  metal  contaminants  limits  for camel  carcasses  and cuts 
 
SL No. Contaminants  
limits  Maximum  limits  
Ppm  Test methods  
I.  Arsenic  (Ar) 0.1 AOAC 986.15  EN 14332,  EN 14627  
II.  Lead  (Pb) 0.1 AOAC  999.10,  AOAC  999.11,  AOAC  986.15  
EN 14082,  EN 14083,  EN 14084  
III.  Cadmium  0.05 AOAC  986.15,  999.11,  973.34  EN 14082,  EN 
14083,  EN 14084  
IV.  Mercury  0.03 AOAC  971.21  
 
 
10. Packaging  and labelling  
 
10.1 Packagin g  
 
Packaging of fresh, chilled and frozen products 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, distribution and handling.  
 
10.1.1 Vacuum -packed cuts shall be delivered intact.  
 
10.2 Labelling  SL No. Micro -organism  Max.  limits  Test method    
I.  E. coli 0157:H7  per g Absent  in 25 g KS ISO 16649 -2 
II.  Salmonella,   Absent  in 25 g KS ISO 6579  
III.  Listeria  monocytogenes  Absent  in 1 g KS ISO 11290 -1 
IV.  Clostridium  perfringene s (For 
vacuum  packed  products)  Absent  in 25 g KS ISO 7937   
V.      
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10.2.1  The labeling, promotion and presentation of a material or article shall not mislead the consumers.  
 
10.2.2 Labelling of packages of l amb and mutton carcasses and cuts  shall be done  in accordance with the 
requirements stipulated in KS EAS 38  and shall include the following:  
 
a) name of the product;  
 
b) name, location and address of manufacturer;  
 
c) net weight, in g or kg;  
 
d) date of production/packaging;  
 
e) expiry date;  
 
f) batch number;  
 
g) storage c onditions;  
 
h) country of origin; and  
 
i) approval veterinary mark.   
 
 
 
ANNEX  1: CAMEL  CUTS   
  
©KEBS  DKS 317 PART 4 : 2017  
 
 
  
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