This new work item proposal specifies a routine method for determination of volatile basic nitrogen in meat and fish products: semi-micro nitrogen determination method. In this method, the test sample is deproteinised by a solution of trichloracetic acid. Then the extract is put into the apparatus for steam distillation. As volatile basic nitrogen is volatile, steam distillation makes volatile basic nitrogen of the extract easily produce in the process of alkalinisation. The volatile nitrogenous base components are then absorbed by an acid receiver. Finally, the volatile basic nitrogen concentration is determined by acid-base titration of the absorbed bases. This proposed new work item proposal is applicable to the determination of volatile basic nitrogen in food with meat and fish as the main raw materials, including livestock, poultry, egg and fish products.