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挥发性盐基氮（TVB-N）是衡量肉制品新鲜度的重要指标,GB/T5009.44—2003TVB-N的测定方法为半微量定氮法。依据GB2707—2005鲜（冻）畜肉挥发性盐基氮指标[TVB-N值（mg/100g）≤15],对猪肉在家庭冻藏条件（-18℃）下进行挥发性盐基氮含量的测定。“,”The volatile basic nitrogen（TVB-N） is a measure of an important indicator of meat freshness. GB/T5009. 44—2003 TVB-N method for the semi-micro determination of nitrogen determination. The experimental basis for the GB 2707-2005 fresh（frozen） meat volatile basic nitrogen index[TVB-N values （mg/l00 g）≤15], for pork in the family frozen storage conditions（-18 ℃） under the volatile salt based nitrogen content.