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David Hopkins
David Hopkins
Adjunct Prof (Charles Sturt Uni, Wagga, Aust), Visiting Prof (Shandong Agric. Uni, Taian, China)
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Year
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
KL Pearce, K Rosenvold, HJ Andersen, DL Hopkins
Meat science 89 (2), 111-124, 2011
10802011
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
AEDA Bekhit, BWB Holman, SG Giteru, DL Hopkins
Trends in Food Science & Technology 109, 280-302, 2021
5642021
Relationship between consumer ranking of lamb colour and objective measures of colour
S Khliji, R Van de Ven, TA Lamb, M Lanza, DL Hopkins
Meat Science 85 (2), 224-229, 2010
4242010
The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness
IH Hwang, CE Devine, DL Hopkins
Meat science 65 (2), 677-691, 2003
4102003
Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep
DL Hopkins, RS Hegarty, PJ Walker, DW Pethick
Australian Journal of Experimental Agriculture 46 (7), 879-884, 2006
3382006
Exogenous proteases for meat tenderization
AA Bekhit, DL Hopkins, G Geesink, AA Bekhit, P Franks
Critical reviews in food science and nutrition 54 (8), 1012-1031, 2014
2942014
Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies
AEDA Bekhit, DL Hopkins, FT Fahri, EN Ponnampalam
Comprehensive Reviews in Food Science and Food Safety 12 (5), 565-597, 2013
2732013
Causes and contributing factors to “dark cutting” meat: Current trends and future directions: A review
EN Ponnampalam, DL Hopkins, H Bruce, D Li, G Baldi, AE Bekhit
Comprehensive Reviews in Food Science and Food Safety 16 (3), 400-430, 2017
2612017
Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins
M Ha, AEDA Bekhit, A Carne, DL Hopkins
Food Chemistry 134 (1), 95-105, 2012
2572012
Long-term red meat preservation using chilled and frozen storage combinations: A review
CEO Coombs, BWB Holman, MA Friend, DL Hopkins
Meat science 125, 84-94, 2017
2512017
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour
BWB Holman, RJ van de Ven, Y Mao, CEO Coombs, DL Hopkins
Meat Science 127, 57-62, 2017
2372017
Diverse lamb genotypes—2. Meat pH, colour and tenderness
DL Hopkins, NM Fogarty
Meat science 49 (4), 477-488, 1998
2071998
Genetic parameters for meat quality traits of Australian lamb meat
SI Mortimer, JHJ Van der Werf, RH Jacob, DL Hopkins, L Pannier, ...
Meat science 96 (2), 1016-1024, 2014
2012014
Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat
DL Hopkins, JM Thompson
Australian Journal of Agricultural Research 53 (2), 149-166, 2002
2002002
The impact of processing on sensory and objective measurements of sheep meat eating quality
JM Thompson, DL Hopkins, DN D’souza, PJ Walker, SR Baud, ...
Australian Journal of Experimental Agriculture 45 (5), 561-573, 2005
1712005
Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects
R Suleman, Z Wang, RM Aadil, T Hui, DL Hopkins, D Zhang
Meat Science 167, 108172, 2020
1682020
The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin
DL Hopkins, JM Thompson
Meat Science 57 (1), 1-12, 2001
1632001
Genotype and age effects on sheep meat production 3. Meat quality
DL Hopkins, DF Stanley, LC Martin, ES Toohey, AR Gilmour
Australian Journal of Experimental Agriculture 47 (10), 1155-1164, 2007
1522007
A research note on factors affecting the determination of myofibrillar fragmentation
DL Hopkins, PJ Littlefield, JM Thompson
Meat Science 56 (1), 19-22, 2000
1512000
Effect of pulsed electric field treatment on cold-boned muscles of different potential tenderness
AEDA Bekhit, R van de Ven, V Suwandy, F Fahri, DL Hopkins
Food and Bioprocess Technology 7, 3136-3146, 2014
1272014
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