18 results on '"Hopkins, David L."'
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2. Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation
3. Analysis of Raman spectra for the verification of Australian grass‐ and grain‐fed beef using principal component analysis and partial least square models
4. Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness
5. Cover Image
6. Differentiating various beef cuts using spatially offset Raman spectroscopy
7. Red meat (beef and sheep) products for an ageing population: a review
8. Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat
9. Cover Image, Volume 99, Issue 3
10. Dietary lycopene powder improves meat oxidative stability in Hu lambs
11. Using microwave cooking to evaluate tenderness and its relationship to sensory analysis
12. Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review
13. The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs
14. Manipulation of Omega-3 PUFAs in Lamb: Phenotypic and Genotypic Views
15. Differential Response to an Algae Supplement High in DHA Mediated by Maternal Periconceptional Diet: Intergenerational Effects of n-6 Fatty Acids
16. The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle
17. Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
18. Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins
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