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!
From the Wiki University
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
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Explain biological mechanisms (both pre and post slaughter) that affect meat quality in beef Completed |
Evidence:
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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 |
Evidence:
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Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality Completed |
Evidence:
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Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality Completed |
Evidence:
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Identify production and pre-slaughter factors that affect meat quality
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Identify impacts of production factors on meat quality Completed |
Evidence:
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Explain pre-slaughter factors Completed |
Evidence:
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Identify processing factors that impact eating quality
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Explain pH/temperature window and how it impacts palatability Completed |
Evidence:
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Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase Completed |
Evidence:
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Explain impact of stretching muscles pre-rigor on palatability Completed |
Evidence:
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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 |
Evidence:
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Describe impact of cooking on palatability of meat Completed |
Evidence:
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Describe quality attributes of meat
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Identify factors that control changes in colour of fresh meat Completed |
Evidence:
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Describe development of marbling fat and its impact on palatability Completed |
Evidence:
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Explain impact of drip on both the appearance and palatability of meat Completed |
Evidence:
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Identify and evaluate the MSA cuts based grading scheme
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Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading Completed |
Evidence:
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Describe principles behind the development of the MSA carcase pathways system, including tasting protocols Completed |
Evidence:
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Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model Completed |
Evidence:
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Evaluate potential benefits of a cuts-based grading system to various industry sectors Completed |
Evidence:
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Analyse alternative grading schemes and their various attributes Completed |
Evidence:
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Interpret and analyse data to predict probable impacts on meat eating quality
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Predict probable impacts of production and processing on meat quality Completed |
Evidence:
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Identify potential solutions for eating quality problems Completed |
Evidence:
|
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 Completed |
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 |
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 |
Evidence:
|
Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality Completed |
Evidence:
|
Identify production and pre-slaughter factors that affect meat quality
|
|
Identify impacts of production factors on meat quality Completed |
Evidence:
|
Explain pre-slaughter factors Completed |
Evidence:
|
Identify processing factors that impact eating quality
|
|
Explain pH/temperature window and how it impacts palatability Completed |
Evidence:
|
Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase Completed |
Evidence:
|
Explain impact of stretching muscles pre-rigor on palatability Completed |
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 |
Evidence:
|
Describe impact of cooking on palatability of meat Completed |
Evidence:
|
Describe quality attributes of meat
|
|
Identify factors that control changes in colour of fresh meat Completed |
Evidence:
|
Describe development of marbling fat and its impact on palatability Completed |
Evidence:
|
Explain impact of drip on both the appearance and palatability of meat Completed |
Evidence:
|
Identify and evaluate the MSA cuts based grading scheme
|
|
Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading Completed |
Evidence:
|
Describe principles behind the development of the MSA carcase pathways system, including tasting protocols Completed |
Evidence:
|
Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model Completed |
Evidence:
|
Evaluate potential benefits of a cuts-based grading system to various industry sectors Completed |
Evidence:
|
Analyse alternative grading schemes and their various attributes Completed |
Evidence:
|
Interpret and analyse data to predict probable impacts on meat eating quality
|
|
Predict probable impacts of production and processing on meat quality Completed |
Evidence:
|
Identify potential solutions for eating quality problems Completed |
Evidence:
|