210 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 plasma and urine mineral status of lambs offered diets of perennial wheat or annual wheat, with or without lucerne
17. The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat
18. Classification of Southern Australian Grass- and Grain-Fed Beef
19. Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality
20. Nix Pro Color Sensor Comparison to HunterLab MiniScan for Measuring Lamb Meat Colour and Investigation of Repeat Measures, Illuminant and Standard Observer Effects
21. The effect of a perennial wheat and lucerne biculture diet on feed intake, growth rate and carcass characteristics of Australian lambs
22. Comparison of grain-based diet supplemented with synthetic vitamin E and lucerne hay-based diet on blood oxidative stress biomarkers and lamb meat quality
23. Imaging of Intact Ovine m. semimembranosus by Confocal Raman Microscopy
24. Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins
25. Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins
26. Effect of Pulsed Electric Field Treatment on the Eating and Keeping Qualities of Cold-Boned Beef Loins: Impact of Initial pH and Fibre Orientation
27. Effect of Repeated Pulsed Electric Field Treatment on the Quality of Cold-Boned Beef Loins and Topsides
28. Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness
29. Differential Response to an Algae Supplement High in DHA Mediated by Maternal Periconceptional Diet: Intergenerational Effects of n-6 Fatty Acids
30. The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle
31. How to increase your chances of publishing.
32. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health.
33. An exploratory study of Muslim consumers' halal meat purchasing intentions in Norway.
34. Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation.
35. Investigation of muscle-specific beef color stability at different ultimate pHs.
36. Analysis of Raman spectra for the verification of Australian grass‐ and grain‐fed beef using principal component analysis and partial least square models.
37. Estimation of Chronological Age of Cattle Using Spatially Resolved Diffuse Reflectance Measurements of Hide.
38. Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness.
39. Differentiating various beef cuts using spatially offset Raman spectroscopy.
40. Red meat (beef and sheep) products for an ageing population: a review.
41. Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat.
42. Business Education in Junior Colleges
43. Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef.
44. Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display.
45. Investigation of chemical composition of meat using spatially off-set Raman spectroscopy.
46. Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses.
47. Dietary lycopene powder improves meat oxidative stability in Hu lambs.
48. A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display.
49. Using microwave cooking to evaluate tenderness and its relationship to sensory analysis.
50. Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep.
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