Projects

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

Research organisation

New South Wales Department of Primary Industries (NSW DPI)

Project funded by

Organisation

Australian Meat Processor Corporation (AMPC)

Research funding body

The Australian Meat Processor Corporation (AMPC) is the Rural Research and Development Corporation (RDC) that supports the red meat processing industry throughout Australia. AMPC's mandate is to provide research, development and extension (RD&E) services that improve the sustainability and efficiency of the sector.

Red meat processor levies are strategically invested...

New South Wales, Australia

Organisation