 DRAFT UGANDA STANDARD  
  DUS 2157  
First Edition  
2020-mm-dd 
 
 
 Reference number  
DUS 2157 : 2020 
© UNBS 2019  
  
Smoked meat — Specification  
 DUS 2157 : 2020 
ii © UNBS 2019  – 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 2019  
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 written 
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 2157 :2020 
© UNBS 2019  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................... iv 
1 Scope  ................................ ................................ ................................ ................................ ................ 1 
2 Normative references  ................................ ................................ ................................ ....................... 1 
3 Terms and definitions  ................................ ................................ ................................ ...................... 2 
4 Requirements  ................................ ................................ ................................ ................................ ...3 
4.1 Raw material  ................................ ................................ ................................ ................................ .....3 
4.2  Ingredients  ................................ ................................ ................................ ................................ .......3 
4.3 Smoking materials  ................................ ................................ ................................ ............................ 3 
4.4 Finished product  ................................ ................................ ................................ .............................. 3 
4.5 Specific requirements  ................................ ................................ ................................ ...................... 4 
5 Food additives  ................................ ................................ ................................ ................................ ..4 
6 Hygiene requirements  ................................ ................................ ................................ ...................... 4 
6.1 Microbiological limits  ................................ ................................ ................................ ....................... 4 
7 Contaminants  ................................ ................................ ................................ ................................ ...4 
7.1 heavy metal contaminants  ................................ ................................ ................................ ............... 4 
7.2 Residues of Veterinary Drugs  ................................ ................................ ................................ .......... 5 
8 Packaging  ................................ ................................ ................................ ................................ ......... 5 
9 Labelling  ................................ ................................ ................................ ................................ ........... 5 
10 Sampling  ................................ ................................ ................................ ................................ ........... 6 
ANNEX A  ................................ ................................ ................................ ................................ ....................... 7 
Bibliography  ................................ ................................ ................................ ................................ .................. 8 
 DUS 2157 : 2020 
iv © UNBS 2019  – 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 Standardisation (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 Committees. 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 adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comme nts 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, eggs and their processed products . 
This first edition  (DUS 2157 :2020, Smoked meat — Specification ), which has been tec hnically developed .  
 DRAFT UGANDA STANDARD  DUS 2157 : 2020 
 
© UNBS 2019  – All rights reserved  1 
 Smoked meat — Specification  
1 Scope   
This Draft Uganda standard specifies the requirements, methods of test and sampling for smoked meat  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 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 any amendments) applies.  
AOAC Official Method 986.15 Arsenic, Cadmium, Lead, Selenium, and Zinc in Human and Pet Foods 
(Multielement Method)  
AOAC Official Method 999.10 Lead , Cadmium, Zinc, Copper, and Iron in Foods (Atomic Absorption 
Spectrophotometry after Microwave Digestion)  
AOAC Official Method 999.11 Lead, Cadmium, Copper, Iron, and Zinc in Foods Atomic Absorption 
Spectrophotometry (Dry Ashing)  
Method 973.34. Cadmium in  food. Atomic Absorption Spectrophotometric Method  
Method 971.21; Mercury in Food, Flameless Atomic Absorption Spectrophotometric Method  
US 45 , General standard for food additives (6th Edition)  
US 168 , Edible oils and fats - Specification  (2nd Edition)  
US 737, Production of packaged meat products (processed) — Hygienic requirements  
US 734,  Design and operation of abattoirs and slaughterhouses — Requirements  
US 738 , General standard for contaminants and toxins in food and feed (5th Edition)  
US CAC/MRL 2,  Maximum Residue Limits (MRLs) and Risk Management Recommendations (RMRs) for 
residues of veterinary drugs in foods  
US CAC/RCP 42,  (Revised in 2014), Code of hygienic practice for spices and dried aromatic herbs (Second 
edition  
US CAC/GL 50 , General guidelines  on sampling  
US CAC/RCP 58 , Codex code of hygienic practice for meat.  
US EAS 35 , Fortified food grade salt — Specification  
US EAS 38 , Labelling of pre -packaged foods — General requirements   
2 © UNBS 2019  – All rights reserved  
 US ISO 1442 , Meat and meat products — Determination of moisture con tent (Reference method)  
US ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 degrees C by the pour plate technique  
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 ani mal 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  
US ISO 11290 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of Listeria monocytogenes -- Part 2: Enumeration method  
US IS O 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1, Colony count technique in products with water activity greater than 0.95  
3 Terms and definitions   
For the purposes of this docu ment, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
Meat  
edible parts of an animal including poultry, rabbits, hares, cattle, sheep, goats, pigs, horses, farmed and wild 
game that are intended for, or have been judged as safe and suitable for human consumption  
3.2 
hot smoking  
process at which meat  is smoked at an appropriate combination of temperature  at 60  oC to 80  oC and time 
sufficient to cause complete co agulation of protein in the meat  flesh . 
3.3 
cold smoking  
process of treating meat  with a smoke using a time/temperature  below 3 0 oC combination that will not cause 
significant coagula tion of the proteins in the meat  flesh but that will cause substantial reduction of the water 
activity  
3.4  
warm smoking  
process of treating meat with a smoke using an appropriate combination of temperature at 40  oC to 55  oC and 
time that will not cause s ignificant coagulation of the proteins in the meat flesh but that will cause substantial 
reduction of the water activity  
3.5 
smoke flavours  
either smoke condensates or artificial smoke flavour blends prepared by mixing chemically defined 
substances in know n amounts or any combination of both  DUS 2157 : 2020 
© UNBS 2019  – All rights reserved  3 
 3.6 
smoke condensates  
products obtained by controlled thermal degradation of wood in a limi ted supply of oxygen , subsequent 
condensation of the resultant smoke vapours and fractionation of the resulting liquid products  
4 Requirements  
4.1 Raw material  
4.1.1 The meat used for preparing smoked  meat product shall be obtained from food animals which have 
been slaughtered in accordance with US 734 and specifications for specific meats as applicable.  
4.1.2 Smoked meat  products shall be prepared in hygienic conditions as stipulated in US CAC/RCP 58.  
4.2  Ingredients  
4.2.1 Optional ingredients  
a) Spices, Seasonings and Condiments shall comply with relevant US CAC/RCP 42.  
b) Edible fat and oil complying with US 168,  
c) Salts com plying with US EAS 35,  
 
Other ingredients used such as salt, seasoning and condiments, herbs and spices and smoke flavours shall 
be of food grade quality and comply with relevant standards.  
 
4.3 Smoking materials  
Wood or other plant material used for the generation of smoke or smoke -condensates shall not contain toxic 
substances either naturally contained in the material or through contamination, or after being treated with 
chemicals, paint or impregnating materials. In addition,  wood or other plant materi al must be handled in a way 
to avoid contamination of food with Polycyclic Aromatic Hydrocarbons (PAH) from smoking and direct drying 
processes.   
Some of the recommended hard wood to be used for smoking meat specified  in Annex A.  
Smoked meat may be prepare d using hot smoking or cold smoking methods  
4.4 Finished product  
4.4.1 Smoked meat  shall;  
a) have pleasant mild fresh smoked flavour  
b) have no acrid, resinous or musty odours or flavours due to the use of unsuitable wood shavings . 
4.4.2 Smoked meat shall ; 
a) be stored in a suitable storage condition  
b) be free from foreign matter   
4 © UNBS 2019  – All rights reserved  
 c) be free from off flavour s and objectionable odours  which can come from material used for lighting the wood.  
d) not exhibiting any sourness whatsoever and  
e) be of desirable te xture  
4.5 Specific requirements  
The smoke d meat  shall not exceed 37.83 ± 0.12  moisture content tested as per the US ISO 1442.  
5 Food additives  
The food additives used in the smoked meat product shall be in accordance with the US 45.  
6 Hygiene requirements   
Smoked meat shall be prepared, handled and stored in accordance US CAC/RCP 58.  
6.1 Microbiological limits  
Smoked meat shall not contain any pathogenic organisms and shall comply with microbiological limits given in 
Table 1  
Table 1  — Microbiological limi ts for smoked  meat  
S/N Type of microorganism  Limit (Max.)  Test method  
i) Escherichia coli  cfu/g  Absent  US ISO 7251  
ii) Coagulase positive staphylococcus 
aureus , per g  102 US ISO 6888 -1 
iii) Salmon ella, per 25g  Absent  US ISO 6579  
AOAC 967:26  
v) Listeria monocytogenes  cfu/g  ≤100 US ISO 11290 -2 
vi) Yeast and moulds cfu/g  102 US ISO 21527 -1 
vii) Total plate count  cfu/g  103 US ISO 4833 -1 
 
7 Contaminants  
7.1 heavy metal contaminants   
Smoked  meat shall  not contain heavy metal contaminants in excess of the limits given in Table 2 and the 
limits are subject of US 738 . 
Table 2  — Limits for h eavy metal contaminants in smoked  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  DUS 2157 : 2020 
© UNBS 2019  – All rights reserved  5 
 iii) Cadmium  0.05 AOAC 986.15, 999.11,973.34 EN 
14082,18083,14084  
iv) Mercury  0.03 AOAC 971.21  
 
7.2 Residues of Veterinary Drugs  
7.2.1  The product  covered by this standard shall comply with the maximum residue limits specified in US 
CAC/MRL 2.  
7.2.2   pesticide residues  and other contaminants  
The residue limits shall with the maximum residue specified by Codex Alimentarious Committee.  
8 Packaging  
Packaging of smoked  meat sha ll 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 and 
distribution. This shall be in accordance with US 737.  
9 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 ‘ Smoked meat ‘(Type of the food anima ls from which meat is obtained; for example,  
beef, caprine, porcine and o thers )  
b) Name, and physical address of processor/distributor;  
c) Net weight, in g or kg;  
d) Declaration as “Smoked  meat ’’ 
e) Declaration of method of drying.  
f) List of ingredients in descending order;  
g) Nutritive value  
h) Declaration of preservative s used;  
i) Date of packaging;  
j) best before date;  
k) Batch number;  
l) Storage conditions;  
m) Country of origin.   
6 © UNBS 2019  – All rights reserved  
 10 Sampling  
Samples shall be taken in accordance to the provisions of US CAC/GL 50  DUS 2157 : 2020 
© UNBS 2019  – All rights reserved  7 
 ANNEX A  
Recommended hard wood for smoking meat  
1) Neem tree (Azadirachta)  
2) Mango tree ( Mangifera  indica ) 
3) Musizi ( Maesopsis  eminni ) 
4) Eucalptus spp  
5) African mahogany ( Khaya  anthotheca ) 
 
  
8 © UNBS 2019  – All rights reserved  
 Bibliography  
 DUS 2157 : 2020 
© UNBS 2019  – All rights reserved  9 
 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 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 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 condi tions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 2157 : 2019    
 
ICS 67.120.10 
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© UNBS 2019 – All rights reserved   
  