547 results on '"Hopkins, David L."'
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102. Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations
103. The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat
104. Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat
105. Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb
106. An exploratory study of Muslim consumers' halal meat purchasing intentions in Norway.
107. Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep
108. Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs
109. Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display
110. The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork
111. Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China
112. Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights
113. Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display
114. The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads
115. Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle
116. Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)
117. Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses
118. Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir
119. The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits
120. Cover Image, Volume 99, Issue 3
121. Investigation of chemical composition of meat using spatially off-set Raman spectroscopy
122. A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display
123. The effect of combining tenderstretching and electrical stimulation on alpaca (Vicugna pacos) meat tenderness and eating quality
124. Dietary lycopene powder improves meat oxidative stability in Hu lambs
125. Using microwave cooking to evaluate tenderness and its relationship to sensory analysis
126. Meat packaging solutions to current industry challenges: A review
127. Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force
128. Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle
129. Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation.
130. Investigation of muscle-specific beef color stability at different ultimate pHs.
131. The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs
132. Red meat (beef and sheep) products for an ageing population: a review.
133. Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging
134. A Review of Patents for the Smart Packaging of Meat and Muscle-based Food Products
135. Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir
136. Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1
137. Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation
138. Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loins
139. Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging
140. Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters
141. Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profiles
142. Effects of chilled-then-frozen storage (up to 52 weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum
143. The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability
144. Effects of chilled-then-frozen storage (up to 52 weeks) on lamb M. longissimus lumborum quality and safety parameters
145. Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads
146. The effect of lamb carcase weight and GR depth on the production of value-added cuts – A short communication
147. Business Education in Junior Colleges
148. The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs
149. A GR/Impedance probe proves unsuitable for measuring GR depth in Australian lamb carcases
150. Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat
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