557 results on '"Hopkins, David L."'
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2. Continued development of a tool to measure intramuscular fat of Australian lamb carcases in commercial situations
3. The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement
4. Chinese consumer perception and purchasing behavior of beef – Mainly in North and East China
5. Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis
6. Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics
7. Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage
8. Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef
9. Validation of Raman spectroscopic models to verify the origin of Australian beef grown under different production systems
10. LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem
11. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat
12. Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations
13. Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef
14. Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages
15. Contributors
16. The eating quality of meat: II—Tenderness
17. The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage
18. Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem
19. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles
20. The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum
21. The plasma and urine mineral status of lambs offered diets of perennial wheat or annual wheat, with or without lucerne
22. The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat
23. Classification of Southern Australian Grass- and Grain-Fed Beef
24. Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality
25. Nix Pro Color Sensor Comparison to HunterLab MiniScan for Measuring Lamb Meat Colour and Investigation of Repeat Measures, Illuminant and Standard Observer Effects
26. The effect of a perennial wheat and lucerne biculture diet on feed intake, growth rate and carcass characteristics of Australian lambs
27. Comparison of grain-based diet supplemented with synthetic vitamin E and lucerne hay-based diet on blood oxidative stress biomarkers and lamb meat quality
28. Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations
29. Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef
30. Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum
31. Tenderizing Mechanisms: Mechanical
32. Effect of Beef Pre-Cooking Status (Frozen V. Thawed) and Sample Weight on Shear Force Evaluation
33. The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef
34. Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage
35. Editorial 2025
36. Raman Spectroscopy for Predicting Meat Quality Traits
37. The Eating Quality of Meat
38. List of Contributors
39. The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality
40. Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide
41. Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins
42. Imaging of Intact Ovine m. semimembranosus by Confocal Raman Microscopy
43. Effect of Pulsed Electric Field Treatment on the Eating and Keeping Qualities of Cold-Boned Beef Loins: Impact of Initial pH and Fibre Orientation
44. Effect of Repeated Pulsed Electric Field Treatment on the Quality of Cold-Boned Beef Loins and Topsides
45. Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins
46. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef
47. There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank
48. Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions
49. Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systems
50. The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage
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