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 in relation to other established methods of indicating freshness by preapring a review on TVB-N.
Project date
2 Dec 2019-20 Aug 2020
Principal investigator
David Hopkins
Project funded by
Multiple industries
Beef cattle
Other rural industries
Pasture, fodder & feed
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