Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

About this item

Title

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Content partner

University of Otago

Collection

Otago University Research Archive

Description

Background: Meat is a perishable product and during storage, the actions of microorganisms and endogenous enzymes result in chemical compositional changes. Total volatile basic nitrogen (TVB-N) is often used as a biomarker of protein and amine degradation. The broad adoption of TVB-N to interpret meat freshness is somewhat restricted. This is the result of limited or inconsistent knowledge pertaining to the association between TVB-N and other freshness parameters, for beef, sheep/goat meat, p...

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Format

Research paper

Research format

Scholarly text / Journal article

Thesis level

Article

Date created

2021-03-01

Creator

Bekhit, Alaa El-Din A. / Holman, Benjamin W. B. / Giteru, Stephen G. / Hopkins, David L.

URL

https://hdl.handle.net/10523/21002

Related subjects

Food Science & Technology / Life Sciences & Biomedicine / Science & Technology

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