127 results on '"Hopkins, David L."'
Search Results
2. LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem
3. Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef
4. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles
5. Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations
6. Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum
7. Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages
8. The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage
9. Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem
10. The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum
11. The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef
12. Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage
13. The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality
14. Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide
15. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef
16. There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank
17. Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions
18. Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systems
19. The plasma and urine mineral status of lambs offered diets of perennial wheat or annual wheat, with or without lucerne
20. The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat
21. The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage
22. The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review
23. Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR
24. Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset × (Border Leicester × Merino)) and Dorper lambs
25. The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne
26. The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef
27. Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin
28. Is meat from cull cows tougher?
29. Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study
30. Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values
31. Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage
32. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
33. Authenticating common Australian beef production systems using Raman spectroscopy
34. Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality
35. Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage
36. Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers
37. Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies
38. Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham
39. Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls
40. Meat of South American camelids - Sensory quality and nutritional composition
41. Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat
42. The effect of a perennial wheat and lucerne biculture diet on feed intake, growth rate and carcass characteristics of Australian lambs
43. Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes
44. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects
45. Dr. Ahmed Ouali, 1948–2020
46. Preliminary investigation for the prediction of intramuscular fat content of lamb in-situ using a hand- held NIR spectroscopic device
47. Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging
48. Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging
49. The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality
50. Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses
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