Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen

Nearly all of the rejected frozen carcasses in Asian countries are due to their high amount total volatile nitrogen (TVN). The main aim this study was evaluating red meat putrefaction based on putrescine and cadaverine content as major biogenic amines that contributed TVN during long-term storage freezing condition. For this, 48 samples were collected from local slaughterhouse neck, flank, sirloin rib set beef analyzed for amine 12 months results showed no sensible organoleptic changes but cadaverin had highly-significant (p < 0.05) significant > after fifth month storage, respectively. mean concentration increased zero up 118.98 1121.48 µg/gr five Increasing might be a good index deterioration used quality long time