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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Explain purpose of pH monitoring
   • Explain nature and purpose of pH monitoring
   • Explain the impact stress in an animal can have on pH
   • Explain the pH/temperature window and its importance to meat quality
   • Explain relationship of pH and temperature window to MSA standards (if applicable)
   • Explain the concepts of hot and cold shortening and the impact on meat quality
   • Describe corrective actions which can be taken if window performance is not achieved
   • Describe the process for pH and temperature monitoring
   • Explain hygiene and sanitation, contamination, and workplace health and safety considerations associated with pH and temperature decline monitoring
2. Conduct monitoring of the pH or temperature window
   • Demonstrate correct technique for pH and temperature measurement according to workplace requirements
   • Collect necessary information for validating monitoring
   • Collect valid and sufficient readings
   • Record and report results

Range Statement

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Performance Evidence

The candidate must conduct pH and temperature declines and weekly monitoring, as well as validate results to ensure conformance to the pH and temperature window.

The candidate must:

collect information on live animals to be used in pH and temperature monitoring

conduct monthly and weekly monitoring of the pH and temperature window

consistently collect valid information and readings

observe, time and follow carcases through the slaughter floor recording the following:

carcase information

chiller number

immobiliser information (if applicable)

rigidity probe information (if applicable)

stimulation information (if applicable)

time into the chiller

time stunned

analyse results to verify conformance

apply communication and mathematical skills relevant to work instructions and Standard Operating Procedures (SOPs)

identify and apply relevant workplace health and safety, regulatory and workplace requirements

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Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

the scope and nature of MSA standards

how electrical stimulation impacts on pH decline

impact chilling factors have on the rate of pH and temperature decline

how the time it takes a carcase to reach the chiller can impact on the rate of pH decline

pH and temperature window

how cold shortening occurs and the characteristics of cold shortened product

how heat shortening occurs and the characteristics of heat shortened product

how other electrical inputs can impact on the rate of pH decline

the impact the temperature of the slaughter floor can have on the rate of the pH and temperature decline

what glycogen is and the relationship between stress and pH

what pH is and why pH is important for eating quality

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