Application of chemical methods for the assessment of beef quality. II. Methods related to protein breakdown

Various methods for assessing the extent that the protein has spoiled in stored beef are considered in relation to the various criteria discussed in Part I. From the point of view of routine quality control, the macro‐distillation of the volatile nitrogen produced appears to be the most reliable method. From statistical correlations with odour scores, most beef can be considered to be acceptable if the total volatile nitrogen (TVN) and TVN/FF (fat‐free) figures do not exceed 16.5 and 19.7 mg N/100 g respectively.