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D L Hopkins

Showing results (81-90 of 95) with videos related to

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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.
Phytopathology|September 11, 2025
Development of a Polymerase Chain Reaction Protocol for Detection of <i>Xylella fastidiosa</i> in Plant TissueG V Minsavage, C M Thompson, D L Hopkins, et al.
Meat Science|September 5, 2016
The impact of gender and age on the nutritional parameters of alpaca (Vicugna pacos) meat, colour stability and fat traitsM A Smith, R D Bush, R J van de Ven, et al.
Meat Science|November 3, 2018
Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meatG Baldi, S S Chauhan, N Linden, et al.
Meat Science|June 21, 2014
The impact of supplementing lambs with algae on growth, meat traits and oxidative statusD L Hopkins, E H Clayton, T A Lamb, et al.
Journal of Animal Breeding and Genetics = Zeitschrift Fur Tierzuchtung Und Zuchtungsbiologie|May 16, 2008
Genetic parameters for carcass and meat quality traits and their relationships to liveweight and wool production in hogget Merino ramsJ C Greeff, E Safari, N M Fogarty, et al.
Pageof 10

Showing results (81-90 of 95) with videos related to

Sort By:
Pageof 10
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.
Phytopathology|September 11, 2025
Development of a Polymerase Chain Reaction Protocol for Detection of <i>Xylella fastidiosa</i> in Plant TissueG V Minsavage, C M Thompson, D L Hopkins, et al.
Meat Science|September 5, 2016
The impact of gender and age on the nutritional parameters of alpaca (Vicugna pacos) meat, colour stability and fat traitsM A Smith, R D Bush, R J van de Ven, et al.
Meat Science|November 3, 2018
Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meatG Baldi, S S Chauhan, N Linden, et al.
Meat Science|June 21, 2014
The impact of supplementing lambs with algae on growth, meat traits and oxidative statusD L Hopkins, E H Clayton, T A Lamb, et al.
Journal of Animal Breeding and Genetics = Zeitschrift Fur Tierzuchtung Und Zuchtungsbiologie|May 16, 2008
Genetic parameters for carcass and meat quality traits and their relationships to liveweight and wool production in hogget Merino ramsJ C Greeff, E Safari, N M Fogarty, et al.
Pageof 10