List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Identify and explain biological mechanisms (both pre- and post-slaughter) that affect meat quality in beef
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
Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality
Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality
Identify impacts of production factors on meat quality
Describe pre-slaughter factors that affect meat quality
Explain pH/temperature window and how it impacts palatability
Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase
Identify and explain the impact of stretching muscles pre-rigor on palatability
Describe process of ageing, its impact on tenderness, and methods for extending the storage life of fresh meat, including the application of packaging technologies
Describe impact of cooking on palatability of meat
Identify factors that control changes in colour of fresh meat
Describe development of marbling fat and its impact on palatability
Explain impact of drip on both the appearance and palatability of meat
Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading
Describe principles behind the development of the MSA carcase pathways system, including tasting protocols
Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model
Evaluate potential benefits of a cuts-based grading system to various industry sectors
Analyse alternative grading schemes and their various attributes
Access meat processing data
Analyse data and predict probable impacts of production and processing on meat quality
Identify potential solutions for eating quality problems

Assessment Cover Sheet

AMPQUA406 - Apply meat science

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

AMPQUA406 - Apply meat science

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: