ABVT dosage

Total Volatile Basic Nitrogen (TVBN) is a critical quality parameter for animal products, particularly meat, fish, and seafood. It measures the content of volatile nitrogen compounds produced during the microbial or enzymatic degradation of proteins. These compounds—such as ammonia, amines, and trimethylamines—accumulate over time, indicating a loss of freshness and an increased microbiological risk.

ABVT measurement is a valuable tool in quality control, microbiological sustainability assessment, and determination of use-by dates (UBD) or minimum durability dates (MDD) of animal products.

Principle of the method: distillation and titration

The analysis of total volatile basic nitrogen is based on a standardized physicochemical method. Volatile basic compounds are released by alkaline treatment, then recovered by steam distillation and quantified by acid-base titration.

Several standards are used in accredited laboratories:

• ISO 937: General method for the determination of total nitrogen by distillation.
• EC 2074/2005: Official method used to assess the freshness of fishery products.
• Internal methods validated according to ISO 17025, for specific matrices.

The result is expressed in mg of nitrogen per 100 g of product, and compared to regulatory thresholds or internal manufacturer specifications.

Why measure ABVT?

ABVT measurement is crucial for:

• Check the freshness of meat or seafood products
• Preventing health risks associated with spoiled products
• Ensure products comply with European regulatory requirements
• Justify or adjust the expiration dates/best before end dates during development or distribution
• Detecting a break in the cold chain or microbial contamination
• Ensure the quality conformity of batches in the event of a dispute or customer complaint

Affected matrices

Our partner laboratories perform ABVT assays on various fresh or processed animal matrices, including:

• Red and white meats: beef, veal, pork, poultry
• Fish products: whole fish, fillets, crustaceans, cephalopods
• Processed products: minced steaks, rillettes, terrines, vacuum-packed or frozen products
• Animal by-products for animal nutrition or regulatory assessment

Each sample is prepared according to a protocol adapted to its texture, moisture and nitrogen content.

Areas of application

This analysis is used by many industrial and institutional players:

• Agri-food industry: slaughterhouses, processing plants, canneries
• Distributors and logistics providers: checks upon receipt or at the end of the supply chain
• Food hygiene laboratories: within the framework of HACCP self-monitoring
• Certification or quality control bodies
• Exporters: in compliance with international health requirements

Accredited laboratories to guarantee your results

YesWeLab selects expert laboratories for you in analytical chemistry and food hygiene, accredited to ISO 17025 for this type of method. Each analysis is carried out according to a validated protocol, with a complete, traceable report that can be interpreted by your quality or regulatory teams.

Our team assists you in defining your critical thresholds, adapting methods to complex matrices, and interpreting results.

A digital platform to simplify your analyses

Since 2020, YesWeLab has been providing manufacturers with a centralized digital solution for:

• Send and track your samples
• Get your results online
• Manage your custom quote requests
• Engage with our scientific experts

We offer you a responsiveness tailored to quality emergencies, complete traceability, and high-level technical support.

Further analyses recommended

• Lipid peroxidation/oxidation index (TBA)
• Measurement of biogenic amines (histamine, putrescine, cadaverine)

Get your quote for ABVT testing

Add this analysis to your quote via our online catalog or contact our scientific team to define a customized analysis plan. YesWeLab, your analytical partner for the safety and quality of meat and seafood products.