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 MTMP404B, 'Apply meat science'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Apply meat science' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria



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

1.1. Biological mechanisms (both pre and post slaughter) that affect meat quality in beef are explained.

1.2. 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.

1.3. 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.

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

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

2.1. Impacts of production factors on meat quality are identified.

2.2. Pre-slaughter factors are explained.

3. Identify the processingfactors that impact on eating quality

3.1. pH/temperature window and how it impacts on palatability is explained.

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

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

3.4. 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.

3.5. Impact of cooking on the palatability of meat is described.

4. Describe quality attributes of meat

4.1. Factors that control the changes in colour in fresh meat are identified.

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

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

5. Identify and evaluate the MSA cuts based grading scheme

5.1. Palatability Analysis Critical Control Points (PACCP) approach to meat grading is explained.

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

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

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

5.5. Alternative grading schemes and their various grade attributes are analysed.

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

6.1. Probable impacts of production and processing on meat quality are predicted.

6.2. Potential solutions for eating quality problems are identified.

Qualifications and Skillsets

MTMP404B appears in the following qualifications:

  • MTM40311 - Certificate IV in Meat Processing (Quality Assurance)
  • MTM40411 - Certificate IV in Meat Processing (General)