| Title | Principles of curing meat | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the differences, purpose and production processes in curing meats | 1.1 Explain the purpose of curing meat | |
| 1.2 Outline the UK regional and national differences in the production of cured meats | ||
| 1.3 Describe the types and cuts of meat commonly cured for the UK food market | ||
| 1.4 Outline the different production processes available to cure meat or poultry including | ||
| · Wet curing | ||
| · Dry curing | ||
| · Smoking | ||
| · Air drying | ||
| · Tumbling and massaging | ||
| 1.5 Explain the key differences between dry and wet curing | ||
| 1.6 Outline the advantages and disadvantages of | ||
| · Wet curing | ||
| · Dry curing. | ||
| 2. Understand the dry curing process for meat | 2.1 Outline the cuts of meat and poultry most suitable for dry curing, smoking and air drying | |
| 2.2 Clarify why it is important to apply dry cures mainly to the muscle area of the meat | ||
| 2.3 Describe the features of smoking as a curing process | ||
| 2.4 Explain why different time and temperature combinations are used in the smoking process | ||
| 2.5 Explain how meat can be air dried to produce a cured product | ||
| 2.6 Outline the common product quality problems associated with dry curing process. | ||
| 3. Understand the wet curing process for meat | 3.1 Outline the cuts of meat most suitable for wet curing, tumbling and massaging | |
| 3.2 Explain how to measure brine strength and temperature using a variety of different methods | ||
| 3.3 Describe how to assess the suitability of wet curing ingredients | ||
| 3.4 Explain the process of osmosis and its impact on flesh during the wet curing process | ||
| 3.5 Describe the features of large scale curing equipment, including the use of massaging and tumbling systems | ||
| 3.6 Outline the common product quality problems associated with the wet curing process. | ||
| 4. Understand how variances in curing affect the final cured product | 4.1 Explain how raw material quality and temperature can impact on the curing process and how this may be monitored | |
| 4.2 Clarify how the thickness/size of the meat joint/portion impacts on curing times | ||
| 4.3 Explain how appropriate curing times are established for meat products | ||
| 4.4 Describe how the different curing processes affect the flavour of the meat product | ||
| 4.5 Explain why it is important to cure and store cured meat separately from other meat | ||
| 4.6 Explain the affect of curing on final product shelf life | ||
| 4.7 Explain how the curing processes affect yield and economic value of the meat product. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to know the principles of curing meat, in the meat and poultry sector or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by meat operatives, managers and others who need this underpinning knowledge to carry out workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards. | |
| Unit expiry date | Dec-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge standard | |
| MP.163K Principles of curing meat. | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of curing meat. It can be assessed on or off the job. | |
| The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | ||
| The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve on behalf of Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Dec-10 | |
| Unit guided learning hours | 22 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | MP.163.2K | |
| RITS Reference | F/502/8058 | |