The present study is a continuation of experiments on adaptation of Pope and Stevens method for rapid determination of proteolytic enzyme activity and protein hydrolysis intensity of food products. The results of the amino nitrogen content of certain meat products are presented by using the earlier described modified method. It was found that when determining amino nitrogen in such raw materials and products as poultry, beef, pork, fresh-water fish and their hydrolyzates, the traditional and colorimetric methods are equal. Good accuracy, specificity and usefulness were qualities noted for the latter method in repeated and routine experimentation.