| Title | Principles of meat science | |
| Level | 4 | |
| Credit value | 5 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the structure and physiology of muscle and its conversion to meat | 1.1 Explain the structure of muscle in meat including; | |
| · Protein structure | ||
| · Fat structure | ||
| 1.2 Explain the physiology and biochemistry of muscle in meat species | ||
| 1.3 Summarise how the contraction and relaxation process works in muscle | ||
| 1.4 Describe how muscle is converted to meat | ||
| 1.5 Summarise the key features and factors affecting rigor mortis. | ||
| 2. Understand the scientific factors affecting meat quality | 2.1 Summarise the scientific ante-mortem and post-mortem factors affecting meat quality | |
| 2.2 Describe how the process of converting muscle to meat can affect meat characteristics including; | ||
| Colour | ||
| Flavour | ||
| Texture | ||
| Smell | ||
| 2.3 Explain how oxidation and rancidity of meat and fat affects meat flavour, texture, colour and smell | ||
| 2.4 Summarise the process of enzymatic degradation of protein | ||
| 2.5 Explain how the condition of meat fat and protein affect the eating quality of meat and meat products | ||
| 2.6 Explain why the muscle/connective tissue ratio affects the tenderness and eating quality of meat and poultry | ||
| 2.7 Explain the importance of pH to the maturation | ||
| and tenderisation of meat. | ||
| 3. Understand water content management of meat | 3.1 Describe how water loss affects the colour, flavour texture and smell of meat during processing | |
| 3.2 Explain how to measure the water holding capacity of meat | ||
| 3.3 Summarise how the structure of meat retains water and how retention levels can be increased | ||
| 3.4 Explain how water retention and water content of meat during processing can be managed | ||
| 3.5 Summarise the importance of water content management to yield control of meat. | ||
| 4. Understand sensory analysis and the cooking of meat | 4.1 Describe how to carry out sensory analysis of | |
| meat | ||
| 4.2 Summarise the objectives of a sensory analysis of | ||
| meat | ||
| 4.3 Explain how technology allows the colour of meat to be measured | ||
| 4.4 Explain how technology allows the texture of meat to be tested and measured | ||
| 4.5 Explain how cooking affects the physical and | ||
| chemical structure of meat and the subsequent | ||
| eating quality of meat. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to know the principles of meat science. | ||
| Unit purpose and aim(s) | The unit is designed for use by meat inspectors, meat technicians, managers and other authorised officers in meat operations who carry out these 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 | 31/10/2015 | |
| 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 unit MP.217K Principles of meat science. | |
| 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 meat science. 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 | FDQ on behalf of Improve Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | 01/11/2010 | |
| Unit guided learning hours | 37 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | MP.217K | |
| RITS Reference | D/602/6277 | |