Unit of competency Outline
Date retreived
22/07/2026 1:04 AM AWST
22/07/2026 1:04 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Apply meat science
Apply meat science
Unit of competency
National Code
MTMP404B
MTMP404B
State Code
D8984
D8984
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
04/08/2014
Nominal Hours
30
Description
This unit covers 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.
Notes
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.
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.
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.
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.
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVX19 | AMPA403 | Apply meat science | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |
| D610 | MTM40311 | Certificate IV in Meat Processing (Quality Assurance) | Qualification |