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Meat Science|February 14, 2012
SmartStretch™ technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching deviceE S Toohey, R van de Ven, J M Thompson, et al.Meat Science|February 7, 2012
SmartStretch™ technology. II. Improving the tenderness of leg meat from sheep using a meat stretching deviceE S Toohey, R van de Ven, J M Thompson, et al.Meat Science|September 25, 2012
SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditionsE S Toohey, R van de Ven, J M Thompson, et al.Meat Science|November 9, 2011
Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat qualityK L Pearce, D L Hopkins, A Williams, et al.Journal of Animal Science|July 21, 2017
The use of oxidative stress biomarkers in live animals (in vivo) to predict meat quality deterioration postmortem (in vitro) caused by changes in muscle biochemical componentsE N Ponnampalam, D L Hopkins, K Giri, et al.Meat Science|June 11, 2013
Examination of the effect of ageing and temperature at rigor on colour stability of lamb meatD L Hopkins, T A Lamb, M J Kerr, et al.Meat Science|April 2, 2015
A comparison of technical replicate (cuts) effect on lamb Warner-Bratzler shear force measurement precisionB W B Holman, T I R C Alvarenga, R J van de Ven, et al.Meat Science|April 27, 2010
Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlingsE N Ponnampalam, D L Hopkins, K L Butler, et al.Meat Science|April 1, 2011
Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pHD L Hopkins, E S Toohey, T A Lamb, et al.Systematic and Applied Microbiology|December 7, 2000
16S rDNA sequence analysis of Xylella fastidiosa strainsJ Chen, R L Jarret, X Qin, et al.Pageof 10