KENYA STANDARD  DKS 2310 : 2023  
ICS 67.140.10  
Second Edition  
 
 © KEBS 2023   
 Edible meat co -products ― Specification  
 
 DKS 2310 : 2023  
ii © KEBS 2023  – All rights reserved  
 TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
Ministry of Health ― Food Safety Unit  
Kenya Industrial Research and Development Institute  
National Public Health Laboratory  
Government Chemist’s Department  
Farmer’s Choice (K) Ltd.  
University of Nairobi — Department of Food Science, Nutrition and Technology  
Consumer Information Network  
Kenchic (K) Ltd.  
Kenya Meat Commission  
Directorate of Livestock Production  
Directorate of Veterinary Services  
Kenya Nut Company  ― Morendat farm  
Meat Training institute  
Choice Meats Ltd.  
Kenya Bureau of Standards — Secretariat  
REVISION OF KENYA STANDARDS  
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
© Kenya Bureau of Standards  2023 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of  the Laws of Kenya, copyright subsists 
in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of Sta ndards 
may be reproduced, stored in a retrieval system in any form or transmitted by any mea ns without prior permission in writing from the 
Managing Director.   KENYA STANDARD  DKS 2310 : 2023  
ICS 67.140.10  
Second Edition  
 
© KEBS 2023 – All rights reserved  iii 
 Edible meat co -products ― Specification  
 
 
  Kenya Bureau of Standards,  Popo Road, Off Mombasa Road,  
P.O. Box 54974 - 00200,  Nairobi, Kenya  
 +254 020 6948000, + 254 722202137, + 254 734600471  
 info@kebs.org  
 @KEBS_ke  
 kenya bureau of standards (kebs)  
DKS 2310 : 2023  
iv © KEBS 2023  – All rights reserved  
 Foreword  
This Kenya Standard was prepared by the Meat and Poultry 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  
Expansion of sales from edible but unusual parts of the carcass has increased the utilization and returns  
from meat processing industries. Pressures on supply in the livestock meat sector in particular, with  
decreasing stock availability, had driven processors to extract greater value from the whole carcass. There  
has been increasing demand and global growth for edible offal, particularly in Asia and developing countries  
where offals are a staple and are used in cultural dishes. This standard will ensure that animal edible coproducts,  
which are rarely marketed, are offered for sale safely.  
 
In the preparation of this standard, reference was made to the following documents:  
               ECE/TRADE (2008), UNECE Standard — Edible meat co -products.  
Meat and Livestock Corporation (2001), Co -products for the meat industry.  
Acknowledgement is hereby made for the assistance derived from these sources . 
 DKS 2310 : 2023    
 
© KEBS 2023 – All rights reserved   
 Edible meat co -products ― Specification  
 
1 Scope  
This Kenya Standard prescribes requirements for meat co -products intended for human consumption.  
 
2 Normative references  
The following documents are 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 reference d document (including any amendments) applies.  
I. KS EAS 38, Labelling of pre -packaged foods — General requirements  
II. KS EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
III. KS CAC/MRL 2, Maximum residue limits for veterinary drugs in food  
IV. CAC/RCP 58, Codex code of hygienic practice for meat  
V. KS ISO 4832, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration 
of coliforms — Colony -count technique  
VI. KS ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp  
VII. KS ISO 6888 -1, Microbiology 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.  
VIII. KS ISO 11290 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the detection 
and enumeration of Listeria monocytogenes — Part 1: Detection method  
IX. 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.  
X. KS ISO 22000, Food safety management systems — Requirements for any organization in the food 
chain  
XI. ISO 7937, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
Clostridium perfringens — Colony -count technique.  
 
3 Definitions  
For the purposes of this standard, the definitions given in KS CAC RCP 11: 1993 Hygienic practice for fresh  
meat (Second Edition) apply.  
3.1  
 
edible meat co -products  
animal product other than red or white meat muscles. Edible co -products are identified in many countries by  
the following descriptions: (fancy meat items, offal meat items, and variety meat items)  
 
3.2  
meat  
any portion of an animal which is intended for human consumption, whether fresh, chilled or frozen or otherwise 
processed by any means whatsoever or included in any article of food for human consumption (meat act)  
3.3  
slaughterhouse  
any place kept for the purpose of the slaughter of animals for human consumption (meat act)  
3.2  
carcass  
the body of any slaughtered animal after bleeding and dressing (meat act)  
3.3  
eating quality   
ii © KEBS 2023  – All rights reserved  
 refers to the organoleptic factors influencing consumer acceptance and enjoyment of the product. The main 
eating quality attributes of meat are tenderness, succulence, flavor (taste and aroma)  
3.4  
edible offal  
are those parts of the carcass that has been passed as fit for human consumption. In the case of food animals 
other than poultry, these include red offal, green offal and white offal. In the case of poultry, these include giblets 
(the heart, gizzard and th e liver without the gall bladder)  
3.5  
red offal  
includes heart, liver, kidney, spleen, tongue, lungs, pancrease  
3.6  
green offal  
include the rumen, reticulum, omasum, abomasum, small intestines, large intestines, colon, and gizzards  
3.7  
white offal  
include the brain, spine, bone marrow, testicles and teats  
 
3.8 
food animal  
any mammal or bird declared by the Minister, by notice in the Gazette, to be an animal to which this Act applies 
(meat act)  
 
 
  
4 General requirements  
 
4.1 The edible co -products  shall be obtained from carcasses that have been slaughtered and inspected by a 
competent authority in a licenced premise  that comply with the requirements of KS 2761 .  
4.2 The edible co -products  shall be obtained from food producing animals which have been slaughtered 
according to the Meat Control Act, Cap. 356 of the Laws of Kenya.  
4.3 All edible co -products  shall be prepared under hygienic conditions as stipulated in KS EAS 39 and 
CAC/RCP 58.  
4.4 The edible co -products  shall be free from foreign bodies, dirt, signs of spoilage and unacceptable odours.  
4.5 The post -mortem examination shall be conducted under adequate light.  
4.6 When inspected and analyzed using appropriate methods, the edible co -products  shall be free from 
infectious parasites.  
 
 
4.7  Physical  Quality Criteria   
Edible co -products 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 1); 
d) free of offensive odours;  
e) free of unspecified bones fragments;  
f) free of contusions having a material impact on the product;  
g) free from freezer -burn  
Removal and preparation of edible co -products shall be accomplished with sufficient care to maintain  
integrity and identity and avoid unnecessary scores.  
 
4.8 Requirements for routine inspection of edible co -products of cattle and swine, goats, sheep  and poultry  shall 
be as given in Table 1.  
 
Table 1 — Requirements for routine inspection of edible co -products of cattle and swine, 
goats, sheep  and poultry  
 
Organ  Requirements  
Stomach, intestines and 
spleen  The outer, and when necessary the inner, surfaces of the stomach and 
intestinesand the surface and substance of the spleen shall be inspected,  
© KEBS 2023 – All rights reserved  iii 
 together with the lymph -nodes of the stomach and bowel, gastro -splenic and 
mesenteric) and web omentum). The spleen shall be put where necessary, for 
the inspection of the substance (pulp). They shall be free from haemorrhage, 
cysts and swellings, free fro m worms.  
Liver  The surfaces and substance of the liver shall be inspected. The associated 
lymph -nodes (hepatic) shall also be inspected and the bile ducts incised where 
necessary. They shall be free from haemorrhage, cysts and swellings, free 
from worms.  
Kidneys  The lymph -nodes of the kidneys (renal) and the adrenal glands shall be 
inspected before the removal of the kidneys. Thereafter the kidneys shall be 
exposed, and the surface inspected and, If necessary, the kidneys shall be split 
by incision and the substan ce inspected. They shall be free form swellings, free 
from kidney stones, free from haemorrhage, free from cysts and any 
discolouration’s.  
Lungs  The lungs shall be inspected and, if diseased, they shall be incised at the base. 
The associated lymph -nodes (bronchial and mediastinal) shall also be 
inspected and, unless diseased, shall be incised. They shall be free from 
haemorrhage, cysts and swellings  andfree from worms.  
Heart  The heart sac (pericardium) shall be opened, and the heart inspected and, if 
necessary, incised. It shall be free of abnormal swelling, haemorrhage, free of 
worms and cysts.  
Poultry edible co -
products ( liver, heart and 
gizzard)  Heart shall be free of abnormal swelling, haemorrhage, free of worms and 
cysts.  
Liver shall be free from gal, discolouration, contaminants and ulcerations, and 
worms.  
Gizzard shall be clean, shall be free of abnormal swelling, haemorrhage, free 
of worms and cysts.  
Testicles and penis   The outer surface and the substance of the testicles and penis and  the 
superficial inguinal lymph -nodes shall be inspected routinely if meant for the 
consumption. They shall be free of abnormal swelling, haemorrhage, free of 
worms and cysts.  
 
5 Quality requirements for edible co -products  
 
5.1 Temperature requirements  
 
5.1.1 Edible  co-products is relatively perishable and shall be chilled at temperatures of 0 °C to 4 °C before 
leaving the premises.  
5.1.2 Edible co-products  may be presented chilled, frozen or deep -frozen. Ambient temperatures throughout 
the supply chain should be such as to ensure uniform internal product temperatures as follows.  
a) Chilled — Internal product temperature should be maintained at not less than –1.5 °C or more than +7° c at 
any time following the post -slaughter chilling process;  
 
b) Frozen — Internal product temperature should be maintained at not exceeding –12 °C at any time after 
freezing; and  
 
c) Deep -frozen — Internal product temperature maintained at not exceeding –18° C at any time after freezing.  
 
6 Hygiene requirements  
6.1 All edible co -products  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 , KS EAS 39  and KS 2761, KS ISO 22000 and CAC/RCP 58.  
 
6.1.1 Edible co -products  preparation shall be done in an area separate from the meat carcass and cuts 
preparation area.  
6.1.2 Edible co -products  shall be cleaned with potable water.  
6.1.3 Green edible co -products  may be incised to enable proper/sufficient cleaning.  
6.1.4 The edible co -products  should be free from fur, blood and visible contamination and trimmed where 
necessary.   
iv © KEBS 2023  – All rights reserved  
 6.1.5 Edible co -products  shall be handled, stored and transported in a manner which will protect them from 
contamination and deterioration.  
6.1.6 All food handlers shall use appropriate personal protective equipment that does not contaminate the 
product.  
6.1.7 All food handlers shall undergo a food handlers test before their deployment, and as required by the Food, 
Drugs and Chemical Substances Act, Cap. 254  
 
7 Microbiological requirements  
 
7.1 Edible co -products  shall comply with the microbiological requirements given in Table 2 when tested in 
accordance with the test methods prescribed therein.  
 
 
 
Table 2 — Microbiological limits for edible co -products  
 
    Red edible co -products /white 
edible co -products   Green  Test method  
S/N Micro -organism  Heart, liver 
kidney, 
spleen, lungs, 
trachea, 
testicles, 
tongue  Stomach, 
oesophagus,  
gizzard  Small 
intestine  Large 
intestine   
I. i
i
)  Escherichia  coli, per g  102  103  103  104  KS ISO 16649 -
2  
II. i
i
i
)  Coagulase positive 
Staphylococcus aureus , 
per g  103  103  103  104  KS ISO 6888 -1  
III. i
v
)  Clostridium perfringenes  Absent in 25 g  Absent in  
25 g  Absent in 25 g  Absent in 25 g  ISO 7937  
IV. v
)  Salmonella ssp  Absent in 25 g  Absent in  
25 g  Absent in 25 g  Absent in 25 g  KS ISO 6579  
V. v
i
)  Listeria monocytogenes  Absent in 25 g  Absent in  
25 g  Absent in 25 g  Absent in 25 g  KS ISO 11290 -
1  
 
8. Veterinary drugs residues  
The products covered by this standard shall comply with the maximum residue limits specified in KS CAC/MRL 
2.  
 
9 Limits for heavy metal contaminants  
 Edible co -products  shall not contain Lead (Pb) in amounts exceeding 0. 2 mg/kg, when tested in accordance 
with AOAC 972.25.  
 
10 Labelling  
10.1 The labe lling, promotion and presentation of a material or article shall meet the requirements of KS EAS 
804 and KS EAS 805 . 
10.2 Labelling of packages of edible co-products  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 of the animal from which the product  is derived;   
© KEBS 2023 – All rights reserved  v 
 c) Name, location and address of manufacturer;  
d) Net weight, in g or kg;  
e) Date of production/packaging;  
f) Expiry date;  
g) Batch number;  
h) Storage conditions;  
i) Country of origin; and  
j) Veterinary approval mark.  