Multiple industries Beef cattle Sheep & lamb Food processing technology Research project Total volatile basic nitrogen in meat products: occurrence, method of determination and use as a freshness indicator To examinine the biochemical basis of the total volatile basic nitrogen (TVB-N), its extrapolation to red meat and its robustness … Funded by Australian Meat Processor Corporation (AMPC) Project date 2 Dec 2019 - 20 Aug 2020 Research organisation New South Wales Department of Primary Industries (NSW DPI)