Unit of competency Outline

Date retreived
22/07/2026 9:03 AM AWST

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Apply meat science

Apply meat science

Unit of competency
National Code
AMPQUA406
State Code
OFA66
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/01/2023
View on TGA
State Implementation and Classification
Approved Date
21/06/2023
Field of Education
030307 - Food Processing Technology
Original Release Date
21/06/2023
Nominal Hours
35
Description
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 workplaces with a licence Level 1(b) have an MSA Coordinator who has completed this unit or an MSA approved equivalent unit.This unit applies to individuals who work in the red meat industry in a quality assurance or management role. The skills and knowledge specified in this unit enable an individual to interpret meat processing data and to recommend improvements to control and enhance the eating quality of meat products.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.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.As well as MSA requirements, legislative and regulatory requirements apply to meat inspection and meat safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.
Notes
Elements and Performance Criteria
1. Apply knowledge of muscle structure and biochemistry to meat quality and the factors that affect it
  • 1.1 Identify and 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 Describe pre-slaughter factors that affect meat quality
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 Identify and explain the 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 Access meat processing data
  • 6.2 Analyse data and predict probable impacts of production and processing on meat quality
  • 6.3 Identify potential solutions for eating quality problems
No information
No information
Replaces
State Code National Code Title Type
AVX19 AMPA403 Apply meat science Unit of competency
State Code National Code Title Type
BIZ4 AMP40222 Certificate IV in Meat Processing Qualification