Unit of competency

Modification History

Application

This unit describes the skills and knowledge required to apply meat science to the eating quality of meat and to interpret scientific data to predict probable impacts on meat eating quality.

It is a Meat Standards Australia (MSA) requirement that enterprises with a licence Level 1(b) have a MSA Coordinator who has completed this unit or a MSA approved equivalent unit.

The skills and knowledge gained from this unit will enable an individual to interpret meat processing data and to recommend improvements to control and enhance the eating quality of meat products.

This unit is suitable for people working in the red meat industry in a Quality Assurance (QA) or management role.

MSA requirements include adherence to the MSA Standards Manual for Grading, MSA Standards Manual for Saleyard Consignment and MSA Standards Manual for Trade Mark Usage.

This unit must be delivered in the context of Australian meat processing standards and regulations.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil.

Unit Sector

Elements and Performance Criteria

Foundation Skills

Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.

Range of Conditions

Unit Mapping Information

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7

Assessment requirements

Modification History

Performance Evidence

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

Knowledge Evidence

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

Assessment Conditions

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

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.

A minimum of three different forms of assessment must be used.

Assessors must satisfy current standards for RTOs.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e2e56b7-698f-4822-84bb-25adbb8443a7