19 results on '"Hopkins, David L."'
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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. LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem
8. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat
9. Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations
10. Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef
11. Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages
12. The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage
13. Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem
14. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles
15. The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum
16. The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat
17. Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality
18. Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins
19. Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins
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