MTMP3095B
Grade beef carcases using Meat Standards Australia standards

This unit covers the skills and knowledge required to grade beef to Meat Standards Australia (MSA) standards. It is an MSA requirement that enterprises with a Level 1 (b) licence have company graders who have a Statement of Attainment in this unit of competency or an MSA approved equivalent unit.Attainment of this unit does not qualify a participant for accreditation as an MSA grader. Participants must contact MSA on 1800 111 672 to organise accreditation.

Application

The skills and knowledge gained from this unit allow company chiller assessors to apply to MSA for accreditation to grade beef to MSA standards.


Prerequisites

Nil


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Apply the MSA system

1.1. Consumer preferences for eating quality traits are identified.

1.2. Factors impacting on eating quality are identified.

1.3. The role that DNA samples have in the MSA system is identified and explained.

2. Grade beef carcases to MSA standards

2.1. Grade codes are accurately identified and allocated.

2.2. Boning room group of a carcase is identified.

2.3. Maturity, MSA marbling, hump height, fat distribution and hide puller damage are assessed to MSA standards.

2.4. Equipment used for measuring ultimate pH is calibrated, maintained and operated, and calibration results are recorded.

2.5. Ultimate pH is measured.

2.6. Hanging method is identified.

2.7. DNA samples are collected, stored and despatched according to MSA standards.

2.8. MSA graded carcaseproduct is identified

2.9. AUS-MEAT chiller assessment measurements of the carcase to be graded are recorded.

3. Operate MSA software and hardware to record grading details and generate eating quality outcomes

3.1. MSA software and hardware are accessed and operated.

3.2. Data is entered, stored, sorted, retrieved, checked and validated, interpreted and forwarded.

3.3. Grading reports and labels are generated.

4. Complete the MSA vendor declaration system

4.1. Essential information on a vendor declaration is identified.

4.2. Vendor declaration is signed.

4.3. Data Capture Unit (DCU) defaults are activated in accordance with the vendor declaration.

4.4. Records of MSA vendor declarations are stored in accordance with MSA requirements.

5. Stamp, ticket or label MSA graded carcase product

5.1. System for identifying graded product is identified.

5.2. Slaughter floor ticket information is applied.

5.3. Stamping of product is completed.

6. Adhere to the MSA Standards Manual for Grading

6.1. All aspects of MSA grading are completed in accordance with the Standards Manual and Licensing requirements.

6.2. Carcase is graded according to the MSA system.

6.3. Grading problems are identified and resolved.

Required Skills

Required skills

Ability to:

demonstrate proficiency with all aspects of the DCU system

demonstrate proficiency with all aspects of the MSA model

describe all carcase attributes that are collected

apply relevant communication and problem-solving skills

apply relevant Occupational Health and Safety (OH&S), regulatory and workplace requirements

maintain currency of knowledge through independent research or professional development

apply all MSA grading reports

take action to improve own work performance as a result of self-evaluation, feedback from others, or in response to changed work practices or technology

work effectively as an individual and as a member of a team

Required knowledge

Knowledge of:

requirements of the MSA Standards Manual for Grading

carcase hanging methods and their impact on eating quality

fat distribution

hump height and tropical breed content

marbling

ossification

conventions of using ZIP files

hide puller damage

essential operating conditions for use of the MSA system, including the equipment required for grading

importance of the DNA system to the integrity of the MSA program

information on a carcase ticket that is necessary for MSA Grading

minimum mandatory ageing period for MSA product

MSA vendor declaration system

relationship between DCU, stamps, boning room groups, boning group tables and labels

how ageing affects eating quality and how its effect is incorporated onto the MSA system

how the carcase stamping system works

how the MSA web site is used for feedback purposes

pH

AUS-MEAT chiller assessment standards

eating quality levels in MSA

link between carcase ticket information and grading results

MSA minimum requirements

Palatability Analysis Critical Control Points (PACCP) approach to eating quality

process of sampling and storing DNAs

relationship between AUS-MEAT chiller assessment and MSA grading

relationship between cut and cooking method

role of boning room groups and tables

what a CMQ4 score is

minimum standards of performance

potential grading problems and suggest solutions

MSA grading reports

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency is to be assessed in the workplace. Assessment is to occur under standard and authorised work practices, safety requirements and regulatory requirements.

Context of, and specific resources for assessment

Competency must be demonstrated in the grading of actual carcases, and not simulated.

Method of assessment

Assessors will need to visit the applicant's workplace on at least one occasion. Recommended methods of assessment include:

evidence log book

examination of assessed product

observation of the applicant working

written tests and/or questioning.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

The trainer and assessor must have the following qualifications:

Statement of Attainment in MTMP3095A Grade beef carcases using Meat Standards Australia Standards or Module 6 MSA Grading

successful completion of the AUS-MEAT chiller assessment course

successful completion of Overview of meat science relating to the eating qualities of beef, Apply meat science to eating quality, or Module 9 MSA Meat Science.

Trainers and assessors must also demonstrate AUS-MEAT chiller assessment and MSA grading currency.

A current list of resources for this Unit of Competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Usage of MSA system may include:

backing up data

data validation

ensuring currency through regular updating

explaining MSA Producer Codes

sending files and receiving updates

updating through the MSA web site.

Factors impacting on eating quality include:

carcase weight

fat distribution

hanging method

hide puller damage

hormonal growth inputs

hump height

milk fed vealers

MSA marbling

ossification

saleyard consignment

tropical breed content.

Marbling includes:

description of what marbling is

the effect marbling has on eating quality and grading outcomes

the MSA correlation standard for marbling

the scale of measurement for marbling.

Fat distribution includes:

the MSA correlation standard for fat distribution

the relationship between fat distribution and eating quality

the MSA requirements for overall fat distribution

what insufficient fat distribution can result from.

Hide puller damage includes:

causes of hide puller damage

recording of hide puller damage

the MSA correlation standard for hide puller damage

the MSA requirement for hide puller damage

the relationship between hide puller damage and eating quality.

Grading equipment may include:

AUS-MEAT Eye Muscle Area Grid

AUS-MEAT marbling reference

AUS-MEAT meat and fat colour chips

computer

DCU and charger

DNA samples

download cable

Hump Height reference

MSA Carcase Stamp

MSA marbling references

MSA maturity references

MSA software

pH meter and probes

steel ruler

torch kit.

Hanging method includes:

Achilles tendon and tenderstretch through the aitch bone or through the iliosacral ligament

advantages and disadvantages of tenderstretch

the relationship between hanging method and eating quality.

pH includes:

describing the relationship between ultimate pH and rate of pH decline

how to check battery power and change the date and time on a pH meter

identifying the pH/temperature window and the impact of missing the window on eating quality

the necessary factors needed to record calibration results

the relationship between glycogen, stress and pH

the relationship between pH and eating quality

the required intervals for calibration of both pH and temperature probes.

MSA graded carcase product may include:

approved primals or portions from MSA carcases that were graded in accordance with the MSA Standards Manual for Grading.

DCU system familiarity may include:

changing tag types

changing time and date on DCU

current DCU program file and the process used to load this program

DCU defaults and their link to impact on grading results or MSA requirements

DCU fields

DCU operation and maintenance

different DCU files

different types of DCU files

entering grading data

grader codes and pin numbers for individuals

identifying and utilising DCU function keys

instances when it is necessary to load a DCU program file

naming and downloading DNL files

program used to download files

program used to load the DCU set up files

scanning tickets and/or manual entering of data

the main menu.

MSA Standards Manual for Grading includes:

on farm responsibilities for MSA producers

protocol for conducting monthly declines

requirements for MSA saleyards

requirements for the boning rooms of licensed enterprises

requirements for the chilling operations of licensed enterprises

requirements for the grading operations of licensed enterprises

requirements for the livestock receival or lairage of licensed enterprises

requirements for the loadout of licensed enterprises

requirements for the pH or temperature relationship of licensed enterprises

requirements for the slaughter floor of licensed premises.

Knowledge and application of MSA grading requirements must include:

Grade Codes and why they are used

MSA butcher bodies and why they require labels

MSA Grade Codes and their respective criteria

MSA mandatory feedback requirements

Quinns butcher bodies

the information that must be contained on MSA carton labels

the two options for generating carton labels.

MSA model requirements include:

MSA Standards Manual for Grading

MSA Standards Manual for Saleyards Consignment

MSA Standards Manual for MSA Trade Mark Usage.

Communication skills may include:

applying numeracy skills to workplace requirements

interpreting the needs of internal or external customers

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

writing to audience needs.

Problem-solving skills may involve

developing practical and creative solutions to workplace problems

identifying opportunities and solutions that might not be obvious to others

solving problems individually or in teams

using numeracy skills to solve problems.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear.

requirements set out in standards and codes of practice.

Regulatory requirements may include:

Export Control Act

relevant regulations and Australian Standards

requirements set out in AS 4696:2007 Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption

federal, state and territory regulations regarding meat processing.

Workplace requirements may include:

enterprise-specific requirements

hygiene and sanitation requirements

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Ossification includes:

frosting and its impact on ossification scores

identifying the regions in which maturity is assessed

MSA minimum requirements and measurement scale for ossification

the MSA correlation standard for ossification

the relationship between connective tissue, age and growth

the relationship between maturity and eating quality.

Usage of ZIP files may include:

backing-up files to server

creating ZIP files

checking data for errors and validating data

explaining the difference between a ZIP file and a DNL file

generating, interpreting and printing Butcher Body Labels and MSA Carton Labels

generating, interpreting and printing MSA feedback reports

logging onto MSA model and importing DNL file

using naming conventions for a ZIP file

sorting, filtering, finding a particular field, replacing and deleting data

using the three different types of ZIP files

understanding the purpose and potential applications of ZIP files

updating plant, brand and producer codes for each lot

viewing statistics for a number of options.

Essential operating conditions include:

appropriate software and hardware

carcases that have met AUS-MEAT pre-chiller assessment requirements

establishment must be MSA licensed

grading equipment that is accurate and fully charged

MSA and AUS-MEAT reference standards.

Knowledge of MSA minimum requirements must include:

the MSA minimum requirement for AUS-MEAT meat colour

the MSA minimum requirement for fat distribution and hide puller damage

the MSA minimum requirement for ultimate pH

the MSA minimum requirements for subcutaneous rib fat/p8 fat.

Minimum standards of performance include:

currency in AUS-MEAT chiller assessment

currency in MSA grading.


Sectors

Unit sector


Employability Skills

This unit contains employability skills.


Licensing Information

Not Applicable