347 results on '"Hopkins, David L."'
Search Results
2. Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats
3. Continued development of a tool to measure intramuscular fat of Australian lamb carcases in commercial situations
4. The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement
5. Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage
6. Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef
7. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat
8. Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations
9. Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages
10. The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage
11. Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem
12. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles
13. The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum
14. Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality
15. Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations
16. Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum
17. The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef
18. Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage
19. The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality
20. Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide
21. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef
22. There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank
23. Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions
24. Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systems
25. The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review
26. Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR
27. Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset × (Border Leicester × Merino)) and Dorper lambs
28. The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne
29. The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef
30. Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin
31. Is meat from cull cows tougher?
32. Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study
33. Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values
34. Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage
35. Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers
36. Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies
37. Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls
38. Meat of South American camelids - Sensory quality and nutritional composition
39. Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes
40. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects
41. Dr. Ahmed Ouali, 1948–2020
42. Preliminary investigation for the prediction of intramuscular fat content of lamb in-situ using a hand- held NIR spectroscopic device
43. Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging
44. The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality
45. Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses
46. Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics
47. Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot
48. The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values
49. Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beef
50. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods
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