This unit describes the skills and knowledge required to apply meat science to the eating quality of meat and to interpret scientific data to predict probable impacts on meat eating quality.

It is a Meat Standards Australia (MSA) requirement that workplaces with a licence Level 1(b) have an MSA Coordinator who has completed this unit or an MSA approved equivalent unit.

This unit applies to individuals who work in the red meat industry in a quality assurance or management role. The skills and knowledge specified in this unit enable an individual to interpret meat processing data and to recommend improvements to control and enhance the eating quality of meat products.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.

MSA requirements include adherence to the MSA Standards Manual for Grading, MSA Standards Manual for Saleyard Consignment and MSA Standards Manual for Trade Mark Usage.

As well as MSA requirements, legislative and regulatory requirements apply to meat inspection and meat safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.