547 results on '"Hopkins, David L."'
Search Results
152. The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris
153. Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review
154. Long-term red meat preservation using chilled and frozen storage combinations: A review
155. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability
156. The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs
157. Are shear force methods adequately reported?
158. The effect of forage type on lamb carcass traits, meat quality and sensory traits
159. Dietary lycopene powder improves meat oxidative stability in Hu lambs.
160. EFFECT OF ELECTRICAL STIMULATION AND AGEING PERIOD ON ALPACA (Vicugna pacos) MEAT TENDERNESS
161. INVESTIGATION INTO CARCASS TRAITS AND SALEABLE MEAT YIELD OF AUSTRALIAN ALPACAS (Vicugna pacos)
162. Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins
163. The expression of genes encoding enzymes regulating fat metabolism is affected by maternal nutrition when lambs are fed algae high in omega-3
164. Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?
165. Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides
166. Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae
167. Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopy
168. Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device
169. Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics
170. Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness
171. Manipulation of Omega-3 PUFAs in Lamb: Phenotypic and Genotypic Views
172. Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm)
173. Modelling lamb carcase pH and temperature decline parameters: Relationship to shear force and abattoir variation
174. Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus
175. Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborum
176. A hedonic Model of Lamb Carcass Attributes
177. The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs.
178. Predicting tenderness of fresh ovine semimembranosus using Raman spectroscopy
179. SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaks
180. Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems
181. Post-mortem modelling of pH and temperature in related lamb carcases
182. Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights
183. Nutritional background, sire type and dam type affect saturated and monounsaturated (oleic) fatty acid concentration of lambs reared for meat production in Australia
184. Exogenous Proteases for Meat Tenderization
185. Techniques to reduce the temperature of beef muscle early in the post mortem period – a review
186. Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
187. SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum)
188. Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins
189. Modelling the decline of pH in muscles of lamb carcases
190. Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss
191. Aged Vacuum Packaged Lamb Cuts Are Less Brown than Fresh Muscle Cuts under Simulated Retail Display
192. SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius)
193. Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs
194. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review
195. EFFECT ON LAMB MEAT OF SUPPLEMENTING WITH CALCIUM SOAP FATTY ACIDS.
196. INFLUENCE OF MYOFIBRIL ORIENTATION ON LAMB COLOUR MEASUREMENT AND COLOUR STABILITY.
197. THE SOVIET AIR AND ROCKET FORCES Asher Lee
198. Genetic correlation estimates for lamb carcass composition
199. The plasma and urine mineral status of lambs offered diets of perennial wheat or annual wheat, with or without lucerne.
200. Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats.
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