                                                                                                                                                    AFDC 22 ( 487) DTZS  
 
 
DRAFT TANZANIA STANDARD  
 
Chicken essence  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                                                                                                                                                                                                                AFDC 22 ( 487) DTZS  
 Chicken essence  – specifications  
0 FOREWORDS  
 
Chicken essence  
The demand for  chicken essence is increasing considerably in Tanzania. This draft 
Tanzania standard has been prepared to ensure that chicken essence manufactured or 
imported in the country meet the safety and quality requirements  acceptable to the 
consumers and feasible  for the manufacturers . 
 
In the preparation of this Tanzania standard assistance was drawn from TZS 2188:2020  
Dressed poultry  — Specification published by the Tanzania Bureau of Standards  
 
In reporting the results of a test or analysis made in accordance w ith this  Tanzania 
Standard, if the final value observed or calculated is to be rounded off, it shall be done 
in accordance with TZS 4 (see clause 2).  
 
1 Scope   
This draft Tanzania standard prescribes  the requirements, sampling and test methods 
for chicken  essence .  
2 NORMATIVE REFERENCES  
The following referenced standards are indispensable for the application of this 
standard. For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced standard (inclu ding any amendments) applies.  
 
TZS 4, Rounding off numerical values.  
TZS 109, F ood processing units - Code of hygiene.  
TZS 118 / ISO 4833, Microbiology of food and animal feeding stuffs – Horizontal 
method for the enumeration of microorganisms – Colony -count technique at 30 oC. 
TZS 122 /ISO 6579 -1, Microbiology of food and feeding staffs – Horizontal method for 
detection of Salmonella spp . 
TZS 123/ISO 7937, Microbiology of food and animal feeding stuffs – Horizontal method 
for the enumeration of Clostridium perfringens  – Colony -count technique.  
TZS 125 – 1/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 Bai rd-Parker agar medium – 
Amendment 1: Inclusion of precision data   
TZS 459, Code of hygiene for poultry processing.  
TZS 538, Labelling of pre -packaged foods — General requirements  
TZS 731/ISO 7251, Microbiology of food and feeding -stuffs – Horizontal method  for the 
detection and enumeration of presumptive Escherichia  Coli – Most Probable Number 
Technique                                                                                                                                                      AFDC 22 ( 487) DTZS  
 TZS 852 -1/ISO 11290 -1, Microbiology of food and animal feeding stuffs – Horizontal 
method for the detection and enumeration of Listeria monocytogenes – Part 1 – 
Detection method  
TZS 1761/ISO 1443 Meat and meat products – Determination of total fat content  
ISO 17604 Microbiology of the food chain – Carcass sampling for microbiology analysis  
ISO 10272 -1 Microbiology of food and animal feeding stuffs – Horiz ontal method for 
detection and enumeration of Campylobacter spp . – Part 1: Detection method  
Codex Stan 193 – Codex general standard for contaminants and toxins in food and 
feed.  
TZS 2841/ISO 2917, Meat and meat products – measurement of pH – preference  
TZS 459  Poultry processing – Code of hygiene   
 
3 Terms and definitions  
For the purpose of this standard , the following terms and definitions shall apply:  
 
3.1 Chicken essence  
liquid extract containing the  water -soluble  extractives  of chicken flesh and free from  any 
preservative, microorganisms and added  gelatin  
4 Requirements   
4.1 General requirements  
4.1.1  raw materials  
Dressed chicken and distilled water .  
4.1.2 Chicken essence  shall;  
 be clear and without any sediment . 
 have a characteristic taste and odour of chi cken  meat . 
 not be more than one and a half hours setting time at -10oC when tested by the 
method given in Appendix A.  
4.1.3 Storage and transportation  
 Chicken essence shall be transported at room temperature . 
 Shelf life shall not exceed 3 years.  
 The chick en essence  shall not show evidence of deterioration, discoloration or 
slimy appearance on storage.  
 Chicken essence  shall be handled, transported and delivered clean and under 
good hygienic conditions in accordance with TZS 459 . 
                                                                                                                                                     AFDC 22 ( 487) DTZS  
 4.2 Specific requirements  
Chicken essence shall comply with specific requirements stipulated in the Table 1.  
Table 1: Specific Requirements  
S/N Characteristics  requirements  Method of tests  
1 Total solids, %, m/m, 
Min 10  Appendix B  
3 Protein content, %  
m/m, Min.  8  TZS 1760  
4 Chloride content, % 
m/m 0.15 – 0.2  AFDC 22  (703) CD 1 
 
4.3 Food additives  
Food additives, if used in chicken essence shall comply with  Codex Stan 192 . 
 
5 Hygiene  
5.1 Chicken essence  shall be pr epared under strict hygienic conditions according to 
TZS 459 an d TZS 109 (see clause 2).  
5.2 Chicken essence  shall not contain microbiological count more than the limits 
prescribed in  Table  2.  
Table 2: Microbiological limits for chicken essence  
S/N Characteristics  Limits  Test methods  
1 Total plate count, cfu/g, 
max. 1 x 105 TZS 118  
2 Escherichia coli cfu/g,  Absent  TZS 731   
3 Staphylococcus aureus  
cfu/g,  Absent  TZS 125 -1 
4 Salmonella spp  per 25g  Absent  TZS 122,  
5 Clostridium perfringens  
per 25g  Absent  TZS 123  
6 Campylobacter spp  per 
25g Absent  ISO 10272 -1 
7 Listeria monocytogenes  
per 25g  Absent  TZS 852 -1 
 
6 Contaminants  
6.1 Heavy metal  
Chicken essence  shall not contain heavy metal in excess than limits specified in Codex 
Stan 193 and Table 3;                                                                                                                                                     AFDC 22 ( 487) DTZS  
 Table 3: Maximum limits of heavy metals for chicken essence  
S/N Heavy metals  Maximum limits  
ppm  Test method  
i Arsenic (As)  0.1 TZS 76  
ii Lead (Pb)  0.1 TZS 268  
iii Cadmium (Cd)  0.03 AOAC 973:34  
iv Mercury (Hg)  0.01 AOAC 971:21  
v Tin (Tn) 250 AOAC 985.16  
 
6.2 Pesticides and veterinary drug residues   
The maximum resid ual limits (MRLs) for pesticides and veterinary drug residues in 
chicken essence  shall be as prescribed by CAC/MRLs.  
7 Sampling and method of tests   
7.1 Sampling  
Sampling of c hicken essence  shall be done in accordance with ISO 17604 . 
  
7.2 Test  
Testing  of chicken essence shall be done in accordance with test methods prescribed in 
Table 1, 2 and 3 . 
8 Packaging, marking and labeling   
8.1 Pack ing    
 The materials shall be packed in hermetically sealed ampoules /glass bottles/tins . 
 The packed products  shall be packed in suitable cartons.  
8.2 Marking and labeling  
The packed product shall be marked and labeled in accordance with TZS 538. In 
addition, each package of chicken essence  shall be legibly and indelibly marked with 
the following information:  
 
a) Name of the product shall be chicken essence ;  
b) Name and address of the manufacturer/packer;  
c) Batch or code number;  
d) Net weight;  
e) Date of production;  
f) Expiry date;                                                                                                                                                      AFDC 22 ( 487) DTZS  
 g) Storage  conditions;  
h) Country of origin;  
i) Instruction  for use . 
j) List of ingredients  
 
8.3 The container  may also be marked with TBS Certification Quality Mark.  
NOTE  – The TBS Standards Mark of Quality may be used by the manufacturers 
only under license from TBS. Particulars of conditions under which the 
licenses are granted may be obtained from TBS.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                                                                     AFDC 22 ( 487) DTZS  
 APPENDIX A  
(Normative)  
DETERMINATION OF SETTING TIME  
A-1. APPARATUS  
A-1.1 Bath – made of suitable material for holding ice -salt freezing mixture.  
A-1.2 Thermometer – calibrated 10  oC to 110 oC. 
A-1.3 Watch  
A-2. PROCEDURE  
A-2.1 Break the ice i nto pieces and mix common salt with it, and place it in the tube. 
Maintain the temperature of ice -salt mixture at below -10 oC. Place 5 ampoules in the 
bath and note the time. Also note the time separately when the contents of each of 5 
ampoules form a jel ly. The ampoules should form a transparent solid jelly without any 
separation of solids or appearance of turbidity.  
 
 
 
 
 
 
 
 
 
 
 
 
 
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APPENDIX B  
(Normative)  
DETERMINATION OF TOTAL SOLIDS  
 
B-1. APPARATUS  
B-1.1 Flat – Bottom Dishes  – of nickel or other suitab le material and with cover. 
Dishes should not be affected by boiling water. They may be 7 to 8 cm in diameter and 
not more than 2.5 cm deep . They should be provided with short glass stirring rods 
having a widening flat end.  
B-1.2 Well -Ventilated Oven  – maintained at 100 oC ±2 oC. 
B-2 PROCEDURE  
B-2.1 Weigh accurately about 5g of the sample into a flat -bottom glass or china or 
aluminum dish (with a cover) previously dried and weighed. Heat the dish containing the 
material after uncovering in an oven maintaine d at 100 oC±2 oC for about 5 hours. Cool 
in a desiccator and weigh with the cover on. Repeat the process of drying, cooling and 
weighing at half -hourly intervals, until the difference between two consecutive weighings 
is less than 2 mg. Record the lowest w eight . 
B-3 CALCULATION  
B-3.1 Total solids, percent by weight  =
   
Where  
           W2 =Weight in g of dried sample with the dish,  
           W = Weight in g of empty dish, and  
           W1 = Weight in g of sample with the dish.  
 
 
 
 
 
 
 
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