Apply meat science

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver AMPA403, 'Apply meat science'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Apply meat science' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

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