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D L Hopkins

Showing results (71-80 of 95) with videos related to

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Meat Science|January 12, 2013
The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner-Bratzler headD L Hopkins, T A Lamb, M J Kerr, et al.
Meat Science|April 27, 2010
Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear forceL U Karumendu, R van de Ven, M J Kerr, et al.
Meat Science|November 9, 2011
A national audit of retail lamb loin quality in AustraliaE Safari, H A Channon, D L Hopkins, et al.
Meat Science|August 21, 2012
Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oilM H Najafi, S Zeinoaldini, M Ganjkhanlou, et al.
Meat Science|April 28, 2012
SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditionsE S Toohey, R van de Ven, J M Thompson, et al.
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.
Pageof 10

Showing results (71-80 of 95) with videos related to

Sort By:
Pageof 10
Meat Science|January 12, 2013
The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner-Bratzler headD L Hopkins, T A Lamb, M J Kerr, et al.
Meat Science|April 27, 2010
Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear forceL U Karumendu, R van de Ven, M J Kerr, et al.
Meat Science|November 9, 2011
A national audit of retail lamb loin quality in AustraliaE Safari, H A Channon, D L Hopkins, et al.
Meat Science|August 21, 2012
Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oilM H Najafi, S Zeinoaldini, M Ganjkhanlou, et al.
Meat Science|April 28, 2012
SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditionsE S Toohey, R van de Ven, J M Thompson, et al.
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.
Pageof 10