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Evidence Guide: AMPQUA406 - Apply meat science

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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AMPQUA406 - Apply meat science

What evidence can you provide to prove your understanding of each of the following citeria?

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

  1. Identify and explain biological mechanisms (both pre- and post-slaughter) that affect meat quality in beef
  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
  3. Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality
  4. Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality
Identify and explain biological mechanisms (both pre- and post-slaughter) that affect meat quality in beef

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify structure of skeletal muscles in terms of the myofibre and connective tissue components and the effect these structures have on eating quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify biochemical events that occur in muscle early post-mortem and their significance in subsequent meat quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify production and pre-slaughter factors that affect meat quality

  1. Identify impacts of production factors on meat quality
  2. Describe pre-slaughter factors that affect meat quality
Identify impacts of production factors on meat quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe pre-slaughter factors that affect meat quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify processing factors that impact eating quality

  1. Explain pH/temperature window and how it impacts palatability
  2. Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase
  3. Identify and explain the impact of stretching muscles pre-rigor on palatability
  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
  5. Describe impact of cooking on palatability of meat
Explain pH/temperature window and how it impacts palatability

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe role of electrical stimulation in controlling the rate of glycolysis in the carcase

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify and explain the impact of stretching muscles pre-rigor on palatability

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe process of ageing, its impact on tenderness, and methods for extending the storage life of fresh meat, including the application of packaging technologies

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe impact of cooking on palatability of meat

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe quality attributes of meat

  1. Identify factors that control changes in colour of fresh meat
  2. Describe development of marbling fat and its impact on palatability
  3. Explain impact of drip on both the appearance and palatability of meat
Identify factors that control changes in colour of fresh meat

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe development of marbling fat and its impact on palatability

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Explain impact of drip on both the appearance and palatability of meat

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify and evaluate the MSA cuts-based grading scheme

  1. Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading
  2. Describe principles behind the development of the MSA carcase pathways system, including tasting protocols
  3. Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model
  4. Evaluate potential benefits of a cuts-based grading system to various industry sectors
  5. Analyse alternative grading schemes and their various attributes
Explain Palatability Analysis Critical Control Points (PACCP) approach to meat grading

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Describe principles behind the development of the MSA carcase pathways system, including tasting protocols

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Establish impact of various production, processing and value-adding inputs on the palatability of beef using the MSA model

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Evaluate potential benefits of a cuts-based grading system to various industry sectors

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Analyse alternative grading schemes and their various attributes

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

  1. Access meat processing data
  2. Analyse data and predict probable impacts of production and processing on meat quality
  3. Identify potential solutions for eating quality problems
Access meat processing data

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Analyse data and predict probable impacts of production and processing on meat quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify potential solutions for eating quality problems

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge