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Elements and Performance Criteria

  1. Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it
  2. Identify production and pre-slaughter factors that affect meat quality
  3. Identify processing factors that impact eating quality
  4. Describe quality attributes of meat
  5. Identify and evaluate the MSA cuts based grading scheme
  6. Interpret and analyse data to predict probable impacts on meat eating quality
  7. Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it
  8. Identify production and pre-slaughter factors that affect meat quality
  9. Identify processing factors that impact eating quality
  10. Describe quality attributes of meat
  11. Identify and evaluate the MSA cuts based grading scheme
  12. Interpret and analyse data to predict probable impacts on meat eating quality

Range Statement


Performance Evidence

Evidence must demonstrate the candidate's consistency of performance over time.

The candidate must apply meat science.

The candidate must:

explain the processing factors that impact on eating quality, including pH, electrical stimulation, ageing and stretching, to relevant personnel involved in the production process

apply relevant communication skills when explaining scientific principles simply and clearly

collate and analyse eating quality data

maintain currency of knowledge through independent research or professional development

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

identify and recommend improvements that could be made to improve meat eating quality to management


Knowledge Evidence

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

consumer taste testing protocols and how they have been used to set grade standards and develop the cuts-based grading system

factors that control changes in colour of fresh meat and other quality factors including drip and marbling which impact on both appearance and palatability

factors that occur between the knocking box and chiller assessment and their impact on meat palatability

visual and palatability attributes of meat quality that are important to customers

physical and chemical changes that occur when meat is cooked

anatomical and biochemical determinants of meat palatability

factors in animal husbandry, transport, lairage, slaughter, carcase storage, packaging, further processing and cooking that will impact on tenderness and palatability

minimum standards of enterprise performance as specified in relevant regulations