Meat Standards Australia – Training

Summary

Meat Standards Australia (MSA) is a beef and sheepmeat eating quality program designed to take the guesswork out of buying and cooking Australian red meat. MSA involves all sectors of the supply chain from paddock to plate. A wide range of cattle and sheep management practices, processing systems, cuts, ageing periods and cooking methods have been researched to determine the impact each has on eating quality.
MSA Training
MSA training ensures participants have a solid understanding of the fundamentals of the MSA system. This allows the system to operate to its full potential with maximum integrity. All MSA training programs follow a training code of practice. Training modules have been developed for all participants in the MSA supply chain. Modules range from general program overviews to technical training for processors and practical modules for end users to capitalise on the MSA technology. The types of training provided by MSA include:
Producer workshops
MSA producer workshops provide information about:
The MSA program and becoming registered as a MSA producer
Producer requirements and recommendations to optimise eating quality
Impacts of livestock attributes on eating quality
How to implement change on-farm to better meet consumer expectations
How to use feedback tools to understand animal performance
Saleyards and agent training
Training for saleyards and agents provides a MSA program overview and information regarding managing saleyard cattle to meet MSA requirements.
Processor training
Beef processors
MSA has designed training programs for beef processing operatives. It is a requirement of MSA licensed processors to complete and uphold training requirements as per the MSA Standards.
Sheep processors
MSA has designed and delivers training programs for sheep processing operatives. It is a requirement of MSA licensed processors to complete and uphold training requirements as per the MSA Standards.
MSA sheep training covers the impact of processing on eating quality in the following areas:
Livestock handling
Slaughter systems
pH decline and measurement
Boning room and loadout
MSA grader training
MSA meat science
MSA offers a unique five-day program focussed on understanding the scientific elements affecting eating quality of red meat, from production through to consumer. It is a requirement for MSA licensed processors to have a MSA coordinator trained in MSA Meat Science in addition to all of the MSA onsite training modules.
End user training (wholesale, retail and foodservice)
MSA Meat Science – Course Material Development
The Meat Standards Australia (MSA) manual, which accompanies the popular MSA meat science course, was updated and developed into an online format. Previously the information was presented as a CD-ROM written in HTMK language, which is unreadable by current computer operating systems. An online format was used to update and publish the manual to provide a highly accessible resource with up to date information.
The material from the CD-ROM was transcribed from a Windows Help to a Windows Word format and updates to course materials were made. A web based manual was created using the online website building platform WIX. WIX software is updated as new operating systems are released ensuring the manual will always be available for participants to access, regardless of operating system.
During the MSA meat science course run in June 2015 participant feedback on the online manual was sought and updates were made to the manual to increase ease of use and functionality.
The resource will continue to support the ongoing MSA meat Science courses held twice yearly and an ongoing support resources for past and future participants.