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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Identify and deal with factors influencing meat quality 
SAQA US ID UNIT STANDARD TITLE
15239  Identify and deal with factors influencing meat quality 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 4  NQF Level 04  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
243023  Identify and deal with factors influencing meat quality  Level 4  NQF Level 04  10   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of meat quality.
  • Demonstrate an understanding of the effects of animal slaughtering on meat quality.
  • Demonstrate an understanding of the effects of processing and preservation on meat quality.
  • Demonstrate an understanding of how the intrinsic factors of the animal and the extrinsic factors involved will influence meat quality.

    This unit standard is intended for a person working in the meat industry and who needs the theoretical background of meat quality and the factors that will affect meat quality.
    Range: Meat in this unit standard refers to species and cross breeds of cattle, sheep, pigs, poultry, ostriches, horses and donkeys and different species of game.This unit standard will contribute to the full development of the learner within the fresh meat processing, retailing and abattoir environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the fresh meat processing, retailing and abattoir environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Principles of chemistry and physics at NQF level 4.
    Principles of microbiology at NQF level 4.
    Principles of sensory evaluation of meat products.
    Knowledge of animal anatomy and physiology. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in the meat industry and who needs the theoretical background of meat quality and the factors that will affect meat quality.

    In the context of this unit standard, "meat" and "quality" includes all items referred to under "Terminology".

    The level assigned to this unit standard is appropriate because a broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgement and a range of sometimes innovative responses to concrete but often unfamiliar problems are employed. The application of this unit standard is to qualify the person for certification in advanced trade and technical occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of meat quality. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The term "meat quality" is defined according to standard principles of meat science. 
    ASSESSMENT CRITERION RANGE 
    Definitions for meat quality should refer to the following attributes:
  • Chemical quality
  • Physical quality
  • Microbiological quality
  • Nutritional quality
  • Sensory quality
     
    		•

    ASSESSMENT CRITERION 2 
    2. Meat classification is described according to current legislation. 

    ASSESSMENT CRITERION 3 
    3. The types and percentages of different nutrients in different species of animals are identified according to standard scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Nutrients include:
  • Fat
  • Protein
  • Carbohydrates
  • Water
  • Vitamins
  • Minerals
     
    		•

    ASSESSMENT CRITERION 4 
    4. The nutritive value (function) of the different nutrients for the consumer is explained according to standard scientific principles. 

    ASSESSMENT CRITERION 5 
    5. The influence of animal nutrition on meat quality is explained according to standard principles of meat science. 

    ASSESSMENT CRITERION 6 
    6. The influence of growth hormones on meat quality is explained according to standard principles of meat science. 

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of the effects of animal slaughtering on meat quality. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The ante mortem factors that will influence meat quality are identified and explained according to standard principles of meat science. 
    ASSESSMENT CRITERION RANGE 
    Factors include:
  • State of nutrition
  • Pre-slaughter care/handling/environment
  • Stress
  • Bruising
  • Fatigue
    Ante mortem: "Livestock", calf, cattle, sheep, pigs, goats, game, ostrich, poultry.
    Post mortem: Veal, beef, lamb, mutton, pork, chevon (goat meat), venison.
     
    		•

    ASSESSMENT CRITERION 2 
    2. The different slaughtering techniques (processes) for different species are identified and explained according to standard principles of meat science. 
    ASSESSMENT CRITERION RANGE 
    Slaughtering techniques include:
  • Humane slaughtering - optimal stunning and bleeding
  • Electrical stimulation
  • Techniques for Halaal and Kosher
     
    		•

    ASSESSMENT CRITERION 3 
    3. The advantages and disadvantages of each of the different slaughtering techniques, with regards to meat quality, are explained according to standard principles of meat science. 

    ASSESSMENT CRITERION 4 
    4. The chemical, physical, microbiological, nutritional and sensory changes that take place in meat after the slaughtering process (post mortem) are identified and explained according to standard principles of meat science. 
    ASSESSMENT CRITERION RANGE 
    The identification and explanation must refer to:
  • Muscle-to-meat conversion
  • Rigor mortis
  • The pH
  • Chilling
  • Ageing
  • Sensory attributes: Texture and firmness (meat toughness/tenderness); flavour, aroma and odour; eating quality, palatability, juiciness; aroma/odour.
  • Microbial contamination
  • Yield
     
    		•

    SPECIFIC OUTCOME 3 
    Demonstrate an understanding of the effects of processing and preservation on meat quality. 
    OUTCOME RANGE 
    Processing and preservation techniques include how to:
  • Freeze and thaw meat
  • Refrigerate (chill) meat
  • Cook meat (moist- and dry-heat cooking methods)
  • Ripen/age/mature meat
  • Salt meat
  • Cure meat
  • Emulsify meat
  • Smoke meat 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The different processing and preservation techniques applied to fresh meat are identified and examples are described according to standard principles of meat science. 

    ASSESSMENT CRITERION 2 
    2. For each of the processing and preservation techniques in the range statement above, the following are described according to standard principles of meat technology. 
    ASSESSMENT CRITERION RANGE 
  • The basic procedures followed, including process parameters
  • Relevant apparatus and cooking terms
  • Ideal meat cuts used for the various purposes
  • Packaging
  • Shelf-life (storage time)
  • Advantages and disadvantages
     
    		•

    ASSESSMENT CRITERION 3 
    3. The influence of each of the processing and preservation techniques in the range statements above on meat quality is explained according to standard principles of meat science. 

    SPECIFIC OUTCOME 4 
    Demonstrate an understanding of how the intrinsic factors of the animal will influence meat quality. 
    OUTCOME NOTES 
    Demonstrate an understanding of how the intrinsic factors of the animal and the extrinsic factors involved will influence meat quality. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The intrinsic factors (pertaining to the animal itself) that will influence meat quality are identified and examples are described according to standard principles of meat science. 
    ASSESSMENT CRITERION RANGE 
    Intrinsic factors include:
  • Breed
  • Anatomy
  • Age
  • Sex
  • State of nutrition
  • Carcass mass
  • Degree of fatness
     
    		•

    ASSESSMENT CRITERION 2 
    2. Extrinsic factors that will influence meat quality are identified and examples are described according to standard principles of meat science. 
    ASSESSMENT CRITERION RANGE 
    Extrinsic factors include:
  • Good versus poor hygiene practices
  • Microbiological contamination
  • Temperature of the environment
  • Humidity of the environment
  • Post slaughter handling of the carcasses and meat
  • Maintenance of the cold chain
     
    		•

    ASSESSMENT CRITERION 3 
    3. The way in which each of these intrinsic and extrinsic factors influence meat quality is described according to standard principles of meat science. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills. > Thorough knowledge of a minimum of three species will be expected from the learner, except in the cases of Halaal and Kosher where the certificate should read exactly what aspects were assessed (e.g. beef forequarter and lamb for Kosher). 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made.

    Evident in specific Outcomes:
  • Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made.
  • Demonstrate an understanding of the effects of animal slaughtering on meat quality.
  • Demonstrate an understanding of the effects of processing and preservation on meat quality.
  • Demonstrate an understanding of how the intrinsic factors of the animal and the extrinsic factors involved will influence meat quality. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.

    Evident in Specific Outcomes:
  • Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made.
  • Demonstrate an understanding of the effects of animal slaughtering on meat quality.
  • Demonstrate an understanding of the effects of processing and preservation on meat quality.
  • Demonstrate an understanding of how the intrinsic factors of the animal and the extrinsic factors involved will influence meat quality. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively.

    Evident in Specific Outcomes:
  • Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made.
  • Demonstrate an understanding of the effects of animal slaughtering on meat quality.
  • Demonstrate an understanding of the effects of processing and preservation on meat quality.
  • Demonstrate an understanding of how the intrinsic factors of the animal and the extrinsic factors involved will influence meat quality. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information.

    Evident in Specific Outcomes:
  • Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made.
  • Demonstrate an understanding of the effects of animal slaughtering on meat quality.
  • Demonstrate an understanding of the effects of processing and preservation on meat quality.
  • Demonstrate an understanding of how the intrinsic factors of the animal and the extrinsic factors involved will influence meat quality. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations.

    Evident in Specific Outcomes:
  • Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made.
  • Demonstrate an understanding of the effects of animal slaughtering on meat quality.
  • Demonstrate an understanding of the effects of processing and preservation on meat quality.
  • Demonstrate an understanding of how the intrinsic factors of the animal and the extrinsic factors involved will influence meat quality. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Evident in Specific Outcomes:
  • Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made.
  • Demonstrate an understanding of the effects of animal slaughtering on meat quality.
  • Demonstrate an understanding of the effects of processing and preservation on meat quality.
  • Demonstrate an understanding of how the intrinsic factors of the animal and the extrinsic factors involved will influence meat quality. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation.

    Evident in Specific Outcomes:
  • Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made.
  • Demonstrate an understanding of the effects of animal slaughtering on meat quality.
  • Demonstrate an understanding of the effects of processing and preservation on meat quality.
  • Demonstrate an understanding of how the intrinsic factors of the animal and the extrinsic factors involved will influence meat quality. 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Evident in Specific Outcomes:
  • Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made.
  • Demonstrate an understanding of the effects of animal slaughtering on meat quality.
  • Demonstrate an understanding of the effects of processing and preservation on meat quality.
  • Demonstrate an understanding of how the intrinsic factors of the animal and the extrinsic factors involved will influence meat quality. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 243023, which is " Identfiy and deal with factors influencing meat quality ", Level 4, 10 credits.

    Supplementary Information:

    1. Legal requirements:The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Animal Disease Act, No. 35 of 1984.
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
  • Health Act, No. 63 of 1977.
  • Meat Safety Act, No. 40 of 2000.
  • Occupational Health and Safety Act, No. 85 of 1993.
  • SABS Food Hygiene Management Code 049 of 2001.
  • Labour Relations Act, No. 66 of 1995.
  • Basic Conditions of Employment Act, No. 75 of 1997.
  • Employment Equity Act, No. 55 of 1998.
  • Fertilisers, Farm Feeds, Agricultural Remedies and Stock Remedies Act, No. 36 of 1947. (Control over the use of feed additives).
  • Medicines and Related Substances Act, No. 101 of 1965. (Medication programmes using prescribed scheduled products (S4 and higher scheduled products) need veterinary prescription).
  • Regulations regarding control over the sale of poultry meat, Government Notice R946, of 27 March 1992; published under the Agricultural Product Standards Act, No. 119 of 1990.

    2. Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.

    Dry heat cooking methods
    Cooking methods where the meat is subjected to direct heat or circulating hot air and where the atmosphere surrounding the meat is dry (free of moisture), e.g. oven-roasting, grilling (over-the-coals or oven), pan grilling, shallow frying, deep-fat frying, stir-frying). It is usually used for tender cuts of meat.

    Meat
    Refers to fresh (raw) and cooked meat of the relevant animal species.
    Classification stages:Cattle - calf, steer, "oxen", stag, bull, heifer, cow.Sheep - lamb, wether, ram, ewe.Pigs - sucking pig, barrow, gilt, boar, sow, hog, sow, hogGoats - kid, ram, ewe.Ostriches - Chicks, adults (male and female) - actually classified as "poultry" but discussed under unit standards:
  • Break meat carcasses into primal cuts and
  • Debone and cut meat primal cuts into retail cuts,as it is dark red in colour, even though they get poultry-type diseases.
    Poultry - chickens, cockerels, cocks, hens and spent hens

    Moist heat cooking methods
    Cooking methods where the atmosphere surrounding the meat is moist, e.g. boiling, stewing, casseroling, braising, pot roasting, steaming, cooking in cooking bag or wrapped in aluminium foil. It is generally used for tough cuts of meat that contain a high proportion of connective tissue which is to be converted to gelatin (collagen).
    Quality
    Refers to:
  • chemical,
  • physical,
  • microbiological,
  • nutritional and
  • sensory quality attributes 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  24494   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-02-06  Was FOODBEV until Last Date for Achievement 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
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