542 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. Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage
5. Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef
6. Validation of Raman spectroscopic models to verify the origin of Australian beef grown under different production systems
7. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat
8. Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations
9. Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef
10. Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages
11. Contributors
12. The eating quality of meat: II—Tenderness
13. The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage
14. Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem
15. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles
16. The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum
17. The plasma and urine mineral status of lambs offered diets of perennial wheat or annual wheat, with or without lucerne
18. The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat
19. Classification of Southern Australian Grass- and Grain-Fed Beef
20. Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality
21. Nix Pro Color Sensor Comparison to HunterLab MiniScan for Measuring Lamb Meat Colour and Investigation of Repeat Measures, Illuminant and Standard Observer Effects
22. The effect of a perennial wheat and lucerne biculture diet on feed intake, growth rate and carcass characteristics of Australian lambs
23. Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations
24. Comparison of grain-based diet supplemented with synthetic vitamin E and lucerne hay-based diet on blood oxidative stress biomarkers and lamb meat quality
25. Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef
26. Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum
27. Effect of Beef Pre-Cooking Status (Frozen V. Thawed) and Sample Weight on Shear Force Evaluation
28. The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef
29. Tenderizing Mechanisms: Mechanical
30. Raman Spectroscopy for Predicting Meat Quality Traits
31. Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage
32. The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality
33. Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide
34. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef
35. There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank
36. Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions
37. Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systems
38. The Eating Quality of Meat
39. List of Contributors
40. Imaging of Intact Ovine m. semimembranosus by Confocal Raman Microscopy
41. Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins
42. Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins
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. The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage
46. Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness
47. Differential Response to an Algae Supplement High in DHA Mediated by Maternal Periconceptional Diet: Intergenerational Effects of n-6 Fatty Acids
48. The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle
49. The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review
50. Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR
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