Hopkins DL - Search Results

1

Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks.

Holman BWB, Bailes KL, Kerr MJ, Hopkins DL. Holman BWB, et al. Among authors: hopkins dl. Meat Sci. 2019 Dec;158:107878. doi: 10.1016/j.meatsci.2019.107878. Epub 2019 Jun 26. Meat Sci. 2019. PMID: 31401371

2

Relationship between consumer ranking of lamb colour and objective measures of colour.

Khliji S, van de Ven R, Lamb TA, Lanza M, Hopkins DL. Khliji S, et al. Among authors: hopkins dl. Meat Sci. 2010 Jun;85(2):224-9. doi: 10.1016/j.meatsci.2010.01.002. Epub 2010 Jan 11. Meat Sci. 2010. PMID: 20374889

3

Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force.

Karumendu LU, Ven Rv, Kerr MJ, Lanza M, Hopkins DL. Karumendu LU, et al. Among authors: hopkins dl. Meat Sci. 2009 Aug;82(4):425-31. doi: 10.1016/j.meatsci.2009.02.012. Epub 2009 Feb 27. Meat Sci. 2009. PMID: 20416692

4

Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings.

Ponnampalam EN, Hopkins DL, Butler KL, Dunshea FR, Sinclair AJ, Warner RD. Ponnampalam EN, et al. Among authors: hopkins dl. Meat Sci. 2009 Oct;83(2):314-9. doi: 10.1016/j.meatsci.2009.05.018. Epub 2009 Jun 23. Meat Sci. 2009. PMID: 20416725

5

The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside).

Toohey ES, Kerr MJ, van de Ven R, Hopkins DL. Toohey ES, et al. Among authors: hopkins dl. Meat Sci. 2011 Jul;88(3):468-71. doi: 10.1016/j.meatsci.2011.01.028. Epub 2011 Feb 2. Meat Sci. 2011. PMID: 21345602

6

Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH.

Hopkins DL, Toohey ES, Lamb TA, Kerr MJ, van de Ven R, Refshauge G. Hopkins DL, et al. Meat Sci. 2011 Aug;88(4):794-6. doi: 10.1016/j.meatsci.2011.03.004. Epub 2011 Mar 16. Meat Sci. 2011. PMID: 21450409

7

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs.

Ponnampalam EN, Butler KL, McDonagh MB, Jacobs JL, Hopkins DL. Ponnampalam EN, et al. Among authors: hopkins dl. Meat Sci. 2012 Feb;90(2):297-303. doi: 10.1016/j.meatsci.2011.07.014. Epub 2011 Jul 27. Meat Sci. 2012. PMID: 21849235

8

A national audit of retail lamb loin quality in Australia.

Safari E, Channon HA, Hopkins DL, Hall DG, van de Ven R. Safari E, et al. Among authors: hopkins dl. Meat Sci. 2002 Jul;61(3):267-73. doi: 10.1016/s0309-1740(01)00192-9. Meat Sci. 2002. PMID: 22060849

9

Eating quality of commercially processed hot boned sheep meat.

Toohey ES, Hopkins DL. Toohey ES, et al. Among authors: hopkins dl. Meat Sci. 2006 Apr;72(4):660-5. doi: 10.1016/j.meatsci.2005.09.016. Epub 2005 Nov 9. Meat Sci. 2006. PMID: 22061877

10

SmartStretch™ technology. II. Improving the tenderness of leg meat from sheep using a meat stretching device.

Toohey ES, van de Ven R, Thompson JM, Geesink GH, Hopkins DL. Toohey ES, et al. Among authors: hopkins dl. Meat Sci. 2012 Jun;91(2):125-30. doi: 10.1016/j.meatsci.2012.01.003. Epub 2012 Jan 20. Meat Sci. 2012. PMID: 22305770

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