Elements and Performance Criteria
- Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it
- Biological mechanisms (both pre and post slaughter) that affect meat quality in beef are explained.
- Pattern of tissue development in the body and the pattern of deposition within the muscle and fat depots within the body are identified including the composition of fat in depots and the extent it can be manipulated by production factors.
- Structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect that these structures have on eating quality is identified.
- Biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality are identified.
- Identify the production and pre-slaughter factors that affect meat quality
- Identify the processingfactors that impact on eating quality
- pH/temperature window and how it impacts on palatability is explained.
- Role of electrical stimulation in controlling the rate of glycolysis in the carcase is described.
- Impact of stretching the muscles pre-rigor on palatability is explained.
- Process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies is described.
- Impact of cooking on the palatability of meat is described.
- Describe quality attributes of meat
- Identify and evaluate the MSA cuts based grading scheme
- Palatability Analysis Critical Control Points (PACCP) approach to meat grading is explained.
- Principles behind the development of the MSA carcase pathways system, including tasting protocols, are described.
- Impact of the various production, processing and value-adding inputs on the palatability of beef using the MSA model are established.
- Potential benefits of a cuts-based grading system to the various sectors of the industry are evaluated.
- Alternative grading schemes and their various grade attributes are analysed.
- Interpret and analyse data to predict probable impacts on meat eating quality