Total volatile basic nitrogen in meat products: occurrence, method of determination and use as a fre

30 June 2020
Focus area: Food safety
Program stream: Growth and global competitiveness
Project number: 2020-1012
This project completed a review of scientific literature on the use and application of total volatile basic nitrogen and outlined its applicability for red meat. 

It developed recommendations for a research plan to underpin Australian exports of beef meat in relation to indicators of freshness.  
 

Supporting documents

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