Elements and Performance Criteria
- Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it
- Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef
- Identify the pattern of tissue development in the body and the pattern of deposition within the muscle and fat deposits, including the extent to which the composition of fat deposits can be manipulated by production factors
- Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality
- Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality
- Identify production and pre-slaughter factors that affect meat quality
- Identify processing factors that impact eating quality
- Explain pH/temperature window and how it impacts palatability
- Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase
- Explain impact of stretching muscles pre-rigor on palatability
- Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies
- Describe impact of cooking on palatability of meat
- Describe quality attributes of meat
- Identify and evaluate the MSA cuts based grading scheme
- Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading
- Describe principles behind the development of the MSA carcase pathways system, including tasting protocols
- Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model
- Evaluate potential benefits of a cuts-based grading system to various industry sectors
- Analyse alternative grading schemes and their various attributes
- Interpret and analyse data to predict probable impacts on meat eating quality
- Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it
- Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef
- Identify the pattern of tissue development in the body and the pattern of deposition within the muscle and fat deposits, including the extent to which the composition of fat deposits can be manipulated by production factors
- Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality
- Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality
- Identify production and pre-slaughter factors that affect meat quality
- Identify processing factors that impact eating quality
- Explain pH/temperature window and how it impacts palatability
- Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase
- Explain impact of stretching muscles pre-rigor on palatability
- Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies
- Describe impact of cooking on palatability of meat
- Describe quality attributes of meat
- Identify and evaluate the MSA cuts based grading scheme
- Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading
- Describe principles behind the development of the MSA carcase pathways system, including tasting protocols
- Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model
- Evaluate potential benefits of a cuts-based grading system to various industry sectors
- Analyse alternative grading schemes and their various attributes
- Interpret and analyse data to predict probable impacts on meat eating quality