Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

David L Hopkins

Showing results (101-110 of 159) with videos related to

Pageof 16
Sort By:
Meat Science|June 11, 2025
Fatty acid and oxidation biomarker concentrations in meat from lambs grazing perennial wheat in binary mixtures with different legumes (clover, serradella, or lucerne) or with a mineral supplementBenjamin W B Holman, Matthew T Newell, Gordon Refshauge, et al.
Meat Science|December 3, 2014
Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm)Benjamin W B Holman, Eric N Ponnampalam, Remy J van de Ven, et al.
Meat Science|May 18, 2017
The effect of lamb carcase weight and GR depth on the production of value-added cuts - A short communicationStephanie M Fowler, Jordan M Hoban, Remy van de Ven, et al.
Meat Science|December 26, 2023
Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meatIhtesham Ul Haq, Bilal Asghar, Adeel Manzoor, et al.
Meat Science|November 11, 2017
Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parametersCassius E O Coombs, Benjamin W B Holman, Eric N Ponnampalam, et al.
Meat Science|September 8, 2020
Effects of packaging methods combined with frozen temperature on the color of frozen beef rollsFangfang Wang, Rongrong Liang, Yimin Zhang, et al.
Meat Science|March 8, 2025
Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contaminationChengcheng Feng, Kaiyang Sun, Yimin Zhang, et al.
Food Research International (Ottawa, Ont.)|January 4, 2022
The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storageJun Yang, Xiaoyin Yang, Rongrong Liang, et al.
Meat Science|September 20, 2024
Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomicsMohammed Gagaoua, Nuria Prieto, David L Hopkins, et al.
Meat Science|April 21, 2023
Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborumBenjamin W B Holman, Stephanie M Fowler, Kristy L Bailes, et al.
Pageof 16

Showing results (101-110 of 159) with videos related to

Sort By:
Pageof 16
Meat Science|June 11, 2025
Fatty acid and oxidation biomarker concentrations in meat from lambs grazing perennial wheat in binary mixtures with different legumes (clover, serradella, or lucerne) or with a mineral supplementBenjamin W B Holman, Matthew T Newell, Gordon Refshauge, et al.
Meat Science|December 3, 2014
Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm)Benjamin W B Holman, Eric N Ponnampalam, Remy J van de Ven, et al.
Meat Science|May 18, 2017
The effect of lamb carcase weight and GR depth on the production of value-added cuts - A short communicationStephanie M Fowler, Jordan M Hoban, Remy van de Ven, et al.
Meat Science|December 26, 2023
Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meatIhtesham Ul Haq, Bilal Asghar, Adeel Manzoor, et al.
Meat Science|November 11, 2017
Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parametersCassius E O Coombs, Benjamin W B Holman, Eric N Ponnampalam, et al.
Meat Science|September 8, 2020
Effects of packaging methods combined with frozen temperature on the color of frozen beef rollsFangfang Wang, Rongrong Liang, Yimin Zhang, et al.
Meat Science|March 8, 2025
Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contaminationChengcheng Feng, Kaiyang Sun, Yimin Zhang, et al.
Food Research International (Ottawa, Ont.)|January 4, 2022
The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storageJun Yang, Xiaoyin Yang, Rongrong Liang, et al.
Meat Science|September 20, 2024
Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomicsMohammed Gagaoua, Nuria Prieto, David L Hopkins, et al.
Meat Science|April 21, 2023
Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborumBenjamin W B Holman, Stephanie M Fowler, Kristy L Bailes, et al.
Pageof 16