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Evidence Guide: MTMP404B - 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!

From the Wiki University

 

MTMP404B - 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. Biological mechanisms (both pre and post slaughter) that affect meat quality in beef are explained.
  2. 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.
  3. 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.
  4. Biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality are identified.
Biological mechanisms (both pre and post slaughter) that affect meat quality in beef are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the production and pre-slaughter factors that affect meat quality

  1. Impacts of production factors on meat quality are identified.
  2. Pre-slaughter factors are explained.
Impacts of production factors on meat quality are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-slaughter factors are explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify the processingfactors that impact on eating quality

  1. pH/temperature window and how it impacts on palatability is explained.
  2. Role of electrical stimulation in controlling the rate of glycolysis in the carcase is described.
  3. Impact of stretching the muscles pre-rigor on palatability is explained.
  4. 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.
  5. Impact of cooking on the palatability of meat is described.
pH/temperature window and how it impacts on palatability is explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Role of electrical stimulation in controlling the rate of glycolysis in the carcase is described.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Impact of stretching the muscles pre-rigor on palatability is explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Impact of cooking on the palatability of meat is described.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Describe quality attributes of meat

  1. Factors that control the changes in colour in fresh meat are identified.
  2. Development of marbling fat and its impact on palatability in the carcase is described.
  3. Impact of drip on both the appearance and palatability of meat is explained.
Factors that control the changes in colour in fresh meat are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Development of marbling fat and its impact on palatability in the carcase is described.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Impact of drip on both the appearance and palatability of meat is explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and evaluate the MSA cuts based grading scheme

  1. Palatability Analysis Critical Control Points (PACCP) approach to meat grading is explained.
  2. Principles behind the development of the MSA carcase pathways system, including tasting protocols, are described.
  3. Impact of the various production, processing and value-adding inputs on the palatability of beef using the MSA model are established.
  4. Potential benefits of a cuts-based grading system to the various sectors of the industry are evaluated.
  5. Alternative grading schemes and their various grade attributes are analysed.
Palatability Analysis Critical Control Points (PACCP) approach to meat grading is explained.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Principles behind the development of the MSA carcase pathways system, including tasting protocols, are described.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Impact of the various production, processing and value-adding inputs on the palatability of beef using the MSA model are established.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Potential benefits of a cuts-based grading system to the various sectors of the industry are evaluated.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Alternative grading schemes and their various grade attributes are analysed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Probable impacts of production and processing on meat quality are predicted.
  2. Potential solutions for eating quality problems are identified.
Probable impacts of production and processing on meat quality are predicted.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Potential solutions for eating quality problems are identified.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 must be demonstrated over time and under typical operating and production conditions for the enterprise.

Context of and specific resources for assessment

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

Method of assessment

Recommended methods of assessment are:

evidence log book

observation of the applicant working

workplace referee or third party report of performance over time

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

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

Required Skills and Knowledge

Required skills

Ability to:

apply relevant communication skills

collate and analyse eating quality data

maintain currency of knowledge through independent research or professional development

identify and apply relevant OH&S, regulatory and workplace requirements

identify and recommend improvements that could be made to improve meat eating quality to management

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

Required knowledge

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 the changes in colour in 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 in the cooking of meat

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 performance

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.

Production and pre-slaughter factors that affect meat quality may include:

breed

growth path

glycogen depletion

high pH

Hormonal Growth Promotants (HGPs)

stress and stress reduction techniques.

Processing factors that affect meat eating quality may include:

ageing

anatomical factors

biochemical factors

cooking methods

electrical stimulation

fat distribution

grain feeding

growth rate or path

hanging method

hormonal growth promotants

marbling

packaging methods

Pale Soft Exudative (PSE)

pH

post mortem shortening

social regrouping of cattle

starvation

stress

temperature

time and temperature of cooking process

transport

tropical breed content.

Communication skills may include:

applying numeracy skills to workplace requirements

being appropriately assertive

interpreting the needs of internal or external customers

listening and understanding

reading and interpreting workplace-related documentation

sharing information

speaking clearly and directly

working with diverse individuals and groups

writing to audience needs.

Data includes:

ageing requirements

AUS-MEAT chiller assessment results, transport times

chiller cycles

lairage duration and conditions

MSA grading results

processing conditions, such as stimulation and other electrical inputs

time across the slaughter floor.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coat and apron

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh apron

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 Australian Standards

relevant regulations

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

state and territory regulations regarding meat processing.

Workplace requirements may include:

enterprise-specific requirements

OH&S requirements

QA requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

Minimum standards of performance include:

ability to identify areas where changes in management could potentially improve eating quality

analysis of data to present management with possible solutions.