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Evidence Guide: AMPA403 - Apply meat science

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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AMPA403 - Apply meat science

What evidence can you provide to prove your understanding of each of the following citeria?

Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it

  1. Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef
  2. 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
  3. Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality
  4. Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality
Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify production and pre-slaughter factors that affect meat quality

  1. Identify impacts of production factors on meat quality
  2. Explain pre-slaughter factors
Identify impacts of production factors on meat quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Explain pre-slaughter factors

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify processing factors that impact eating quality

  1. Explain pH/temperature window and how it impacts palatability
  2. Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase
  3. Explain impact of stretching muscles pre-rigor on palatability
  4. Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies
  5. Describe impact of cooking on palatability of meat
Explain pH/temperature window and how it impacts palatability

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Explain impact of stretching muscles pre-rigor on palatability

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe impact of cooking on palatability of meat

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe quality attributes of meat

  1. Identify factors that control changes in colour of fresh meat
  2. Describe development of marbling fat and its impact on palatability
  3. Explain impact of drip on both the appearance and palatability of meat
Identify factors that control changes in colour of fresh meat

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe development of marbling fat and its impact on palatability

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Explain impact of drip on both the appearance and palatability of meat

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify and evaluate the MSA cuts based grading scheme

  1. Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading
  2. Describe principles behind the development of the MSA carcase pathways system, including tasting protocols
  3. Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model
  4. Evaluate potential benefits of a cuts-based grading system to various industry sectors
  5. Analyse alternative grading schemes and their various attributes
Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe principles behind the development of the MSA carcase pathways system, including tasting protocols

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Evaluate potential benefits of a cuts-based grading system to various industry sectors

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Analyse alternative grading schemes and their various attributes

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Interpret and analyse data to predict probable impacts on meat eating quality

  1. Predict probable impacts of production and processing on meat quality
  2. Identify potential solutions for eating quality problems
Predict probable impacts of production and processing on meat quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify potential solutions for eating quality problems

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it

  1. Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef
  2. 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
  3. Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality
  4. Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality
Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify production and pre-slaughter factors that affect meat quality

  1. Identify impacts of production factors on meat quality
  2. Explain pre-slaughter factors
Identify impacts of production factors on meat quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Explain pre-slaughter factors

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify processing factors that impact eating quality

  1. Explain pH/temperature window and how it impacts palatability
  2. Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase
  3. Explain impact of stretching muscles pre-rigor on palatability
  4. Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies
  5. Describe impact of cooking on palatability of meat
Explain pH/temperature window and how it impacts palatability

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Explain impact of stretching muscles pre-rigor on palatability

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe impact of cooking on palatability of meat

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe quality attributes of meat

  1. Identify factors that control changes in colour of fresh meat
  2. Describe development of marbling fat and its impact on palatability
  3. Explain impact of drip on both the appearance and palatability of meat
Identify factors that control changes in colour of fresh meat

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe development of marbling fat and its impact on palatability

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Explain impact of drip on both the appearance and palatability of meat

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify and evaluate the MSA cuts based grading scheme

  1. Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading
  2. Describe principles behind the development of the MSA carcase pathways system, including tasting protocols
  3. Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model
  4. Evaluate potential benefits of a cuts-based grading system to various industry sectors
  5. Analyse alternative grading schemes and their various attributes
Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe principles behind the development of the MSA carcase pathways system, including tasting protocols

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Evaluate potential benefits of a cuts-based grading system to various industry sectors

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Analyse alternative grading schemes and their various attributes

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Interpret and analyse data to predict probable impacts on meat eating quality

  1. Predict probable impacts of production and processing on meat quality
  2. Identify potential solutions for eating quality problems
Predict probable impacts of production and processing on meat quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify potential solutions for eating quality problems

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it

1.1 Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef

1.2 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

1.3 Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality

1.4 Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality

2. Identify production and pre-slaughter factors that affect meat quality

2.1 Identify impacts of production factors on meat quality

2.2 Explain pre-slaughter factors

3. Identify processing factors that impact eating quality

3.1 Explain pH/temperature window and how it impacts palatability

3.2 Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase

3.3 Explain impact of stretching muscles pre-rigor on palatability

3.4 Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies

3.5 Describe impact of cooking on palatability of meat

4. Describe quality attributes of meat

4.1 Identify factors that control changes in colour of fresh meat

4.2 Describe development of marbling fat and its impact on palatability

4.3 Explain impact of drip on both the appearance and palatability of meat

5. Identify and evaluate the MSA cuts based grading scheme

5.1 Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading

5.2 Describe principles behind the development of the MSA carcase pathways system, including tasting protocols

5.3 Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model

5.4 Evaluate potential benefits of a cuts-based grading system to various industry sectors

5.5 Analyse alternative grading schemes and their various attributes

6. Interpret and analyse data to predict probable impacts on meat eating quality

6.1 Predict probable impacts of production and processing on meat quality

6.2 Identify potential solutions for eating quality problems

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it

1.1 Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef

1.2 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

1.3 Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality

1.4 Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality

2. Identify production and pre-slaughter factors that affect meat quality

2.1 Identify impacts of production factors on meat quality

2.2 Explain pre-slaughter factors

3. Identify processing factors that impact eating quality

3.1 Explain pH/temperature window and how it impacts palatability

3.2 Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase

3.3 Explain impact of stretching muscles pre-rigor on palatability

3.4 Describe process of ageing, its impact on tenderness and methods for extending the storage life of fresh meat including the application of packaging technologies

3.5 Describe impact of cooking on palatability of meat

4. Describe quality attributes of meat

4.1 Identify factors that control changes in colour of fresh meat

4.2 Describe development of marbling fat and its impact on palatability

4.3 Explain impact of drip on both the appearance and palatability of meat

5. Identify and evaluate the MSA cuts based grading scheme

5.1 Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading

5.2 Describe principles behind the development of the MSA carcase pathways system, including tasting protocols

5.3 Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model

5.4 Evaluate potential benefits of a cuts-based grading system to various industry sectors

5.5 Analyse alternative grading schemes and their various attributes

6. Interpret and analyse data to predict probable impacts on meat eating quality

6.1 Predict probable impacts of production and processing on meat quality

6.2 Identify potential solutions for eating quality problems

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

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

Range Statement