33 results on '"Hopkins, David L."'
Search Results
2. LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem
3. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat
4. Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations
5. Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef
6. Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages
7. Contributors
8. The eating quality of meat: II—Tenderness
9. The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage
10. Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem
11. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles
12. The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum
13. Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage
14. The plasma and urine mineral status of lambs offered diets of perennial wheat or annual wheat, with or without lucerne
15. The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat
16. Classification of Southern Australian Grass- and Grain-Fed Beef
17. Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations
18. Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum
19. The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef
20. Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage
21. The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality
22. Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide
23. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef
24. There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank
25. Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions
26. Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systems
27. The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage
28. The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review
29. Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR
30. Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset × (Border Leicester × Merino)) and Dorper lambs
31. The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne
32. The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef
33. Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats.
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