| Title | Principles of technology in meat processing | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the different technological methods of processing | 1.1 Explain the purpose and functionality of the technological processes for: | |
| · Mechanical meat separation/recovery | ||
| · Comminution | ||
| · Emulsifying and binding | ||
| · Marinating | ||
| · Curing and smoking | ||
| · Heat treatments | ||
| · Canning | ||
| · Fermentation | ||
| · Drying | ||
| · Extruding | ||
| 1.2 Explain the technological features of large scale processing systems | ||
| 1.3 Summarise the key differences between large and small scale processing | ||
| 1.4 Summarise the key technological features of avian and mammalian game processing | ||
| 1.5 Explain the importance of technology in the processing of low fat meat products for the consumer. | ||
| 2. Understand how technology affects meat quality | 2.1 Describe how to measure meat and poultry quality and content during processing | |
| 2.2 Explain the significance of PSE (pale soft exudative) on pork quality and DFD (dark firm dry) on beef quality | ||
| 2.3 Outline the points along the meat and poultry production process which affect yield | ||
| 2.4 Explain how meat technology processes affect meat and poultry texture, colour and flavour including; | ||
| · Communition | ||
| · Tumbling | ||
| · Massaging | ||
| · Curing | ||
| · Marinating | ||
| · Heating | ||
| · Salt/phosphate addition | ||
| 2.5 Explain how technology is used to mature meat, and the differences between wet and dry maturation | ||
| 2.6 Explain how cooking affects the colour, flavour and texture of meat and poultry. | ||
| 3. Understand the different technological methods of wrapping and packing | 3.1 Explain the purpose and functionality of the technological processes for: | |
| Overwrapping | ||
| Vacuum packing | ||
| Modified atmosphere packing | ||
| Casings | ||
| 3.2 Explain how technology is used to determine the shelf life of meat or poultry products. | ||
| 4. Understand additives and their uses | 4.1 List the permitted meat additives | |
| 4.2 Describe the effect of permitted additives on meat and meat products. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to know the principles of technology in meat processing, 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.216K Principles of technology in meat processing. | ||
| 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 technology in meat processing. 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 | 21 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | MP.216.2K | |
| RITS Reference | T/502/8008 | |