NZQA registered unit standard
16471 version 6
Page 1 of 4
Title
Demonstrate knowledge of meat grading classifications and
principles of grading technology
Level
4
Purpose
Credits
20
This unit standard is for experienced people who are required
to grade meat carcasses in a meat processing operation.
People credited with this unit standard are able to demonstrate
knowledge of: meat sex classifications; meat weight, fat, and
yield classifications; Z category carcasses and manufacturing
category carcass classifications; factors impacting meat
edibility the operating principles of devices to measure meat
edibility and the method of determining the calculated lean
meat yield (CLMY) equation.
Classification
Meat Processing > Meat Quality
Available grade
Achieved
Explanatory notes
1
Legislation relevant to this unit standard includes but is not limited to – Health and
Safety in Employment Act 1992, Animal Products Act 1999.
2
Resource documents include but are not limited to – Industry Standard 5 Slaughter
and Dressing, available from the Ministry for Primary Industries at
http://www.foodsafety.govt.nz/industry/sectors/meat-ostrich-emugame/meatman/index.htm.
3
Definitions
Organisational requirements – instructions to staff on policies and procedures that
are documented in memo, electronic, or manual format and available in the
workplace.
Company specifications – product specifications set by the company relating to cuts,
weights, presentation, and packaging.
Customer specifications – product specifications set by clients relating to cuts,
weights, presentation, and packaging.
Classifications may include but are not limited to – steer, heifer, cow, vealer, bull,
lamb, hogget, mutton, ram, venison, barrow, boar, entire, gilt, sow.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of meat sex classifications.
Primary Industry Training Organisation
Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
16471 version 6
Page 2 of 4
Evidence requirements
1.1
Meat sex classifications are described in terms of organisational requirements.
Outcome 2
Demonstrate knowledge of meat weight, fat, and yield classifications.
Range
evidence is required of three different weight classes in the candidate’s
workplace.
Evidence requirements
2.1
Each weight class is outlined in terms of company and customer specifications.
2.2
Fat depth codes and measurements are described in terms of company
specifications.
2.3
Carcasses eligible for weight, fat depth, and yield classification are identified in
terms company and customer specifications.
Outcome 3
Demonstrate knowledge of Z category carcasses and manufacturing category carcass
classifications.
Evidence requirements
3.1
Z category carcasses are described in terms of company and customer
specifications.
3.2
Manufacturing category carcasses are described in terms of company and
customer specifications.
Range
specifications include but are not limited to – condition, sexual
development, weight, taint, fat discolouration.
Outcome 4
Demonstrate knowledge of factors impacting meat edibility.
Evidence requirements
4.1
Key factors predisposing Pale Soft Exudative (PSE) meat and Dark Firm Dry
(DFD) meat are described in terms of their impact on the end product.
Range
key factors include but are not limited to – pre-slaughter stress,
slaughter stress, resting time, acute stress, chronic stress, optimal
cooling curves, genotype.
Primary Industry Training Organisation
Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
4.2
16471 version 6
Page 3 of 4
Quality implications of PSE meat and DFD meat are explained in terms of the
impact on the end product.
quality implications include but are not limited to – paleness, drip
loss, cooking loss, succulence, keeping quality.
Range
Outcome 5
Demonstrate knowledge of the operating principles of devices to measure meat edibility
Evidence requirements
5.1
Meat eating quality measurement devices are described in terms of their
operating principles.
devices include but are not limited to – reflectance meters, pH
meters, conductivity meters, colour tiles.
Range
Outcome 6
Demonstrate knowledge of the method of determining the calculated lean meat yield
(CLMY) equation.
Evidence requirements
6.1
The CLMY percentage is described in terms of backfat depth and loin thickness.
6.2
Means of validating the CLMY percentage are described in accordance with
organisational procedures.
validation means include but are not limited to – dissection trials,
anatomical lean, commercial lean.
Range
Planned review date
31 December 2019
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
30 August 1999
31 December 2016
Revision
2
19 July 2001
31 December 2016
Review
3
27 April 2005
31 December 2016
Review
4
19 June 2009
31 December 2018
Review
5
27 January 2015
N/A
Revision
6
17 September 2015
N/A
Primary Industry Training Organisation
Code 101558
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
16471 version 6
Page 4 of 4
Consent and Moderation Requirements (CMR) reference
0033
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Comments on this unit standard
Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard
Primary Industry Training Organisation
Code 101558
 New Zealand Qualifications Authority 2016