547 results on '"Hopkins, David L."'
Search Results
52. The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef
53. Differential Response to an Algae Supplement High in DHA Mediated by Maternal Periconceptional Diet: Intergenerational Effects of n-6 Fatty Acids
54. The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle
55. Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin
56. Is meat from cull cows tougher?
57. Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study
58. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health
59. Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values
60. Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage
61. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
62. Authenticating common Australian beef production systems using Raman spectroscopy
63. Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae
64. Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage
65. Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers
66. Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies
67. Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham
68. How to Increase Your Chances of Publishing
69. Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls
70. Meat of South American camelids - Sensory quality and nutritional composition
71. Investigation of muscle-specific beef color stability at different ultimate pHs
72. Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation
73. An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway
74. Nix Pro Color Sensor Comparison to HunterLab MiniScan for Measuring Lamb Meat Colour and Investigation of Repeat Measures, Illuminant and Standard Observer Effects
75. Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat
76. Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes
77. Analysis of Raman spectra for the verification of Australian grass‐ and grain‐fed beef using principal component analysis and partial least square models
78. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects
79. Dr. Ahmed Ouali, 1948–2020
80. Preliminary investigation for the prediction of intramuscular fat content of lamb in-situ using a hand- held NIR spectroscopic device
81. Estimation of Chronological Age of Cattle Using Spatially Resolved Diffuse Reflectance Measurements of Hide
82. Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging
83. The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat
84. Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging
85. Rangeland Grazing Strategies to Lower the Dependency on Imported Concentrates in Norwegian Sheep Meat Production
86. The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality
87. Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses
88. Management Strategies to Improve the Economics of Sheep Farms in Norwegian Coastal and Fjord Areas—The Effect of Animal Size and Capacities for Rangeland Utilisation
89. Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics
90. Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness
91. Cover Image
92. Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs
93. Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot
94. The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values
95. Differentiating various beef cuts using spatially offset Raman spectroscopy
96. Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beef
97. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods
98. Assessment of a probe to measure fat depth of lamb carcases
99. The effects of season and post-transport rest on alpaca (Vicunga pacos) meat quality
100. Red meat (beef and sheep) products for an ageing population: a review
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