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David L Hopkins

Showing results (131-140 of 159) with videos related to

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Meat Science|January 3, 2021
Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH valuesXiaoyin Yang, Jing Wang, Benjamin W B Holman, et al.
Meat Science|December 26, 2012
Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weightsEric N Ponnampalam, Kym L Butler, Kelly M Pearce, et al.
Meat Science|May 25, 2024
Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beefJiqiang Li, Qiantong Wang, Rongrong Liang, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beefJiqiang Li, Yan Zhao, Rongrong Liang, et al.
Meat Science|March 1, 2021
Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot studyBenjamin W B Holman, Matthew J Kerr, Gordon Refshauge, et al.
Meat Science|December 16, 2025
Dry-aged meat quality in veal calves fed with milk wheyLucrezia Forte, Giuseppe Natrella, Alessia Seccia, et al.
Meat Science|January 18, 2025
Corrigendum to "Dry-aged beef quality with the addition of Mucor flavus - Sensory, chemosensory and fatty acid analysis" [Meat Science, Volume 220, February 2025, 109691]Danuta Jaworska, Julia Pawłowska, Eliza Kostyra, et al.
Meat Science|October 30, 2024
Dry-aged beef quality with the addition of Mucor flavus - Sensory, chemosensory and fatty acid analysisDanuta Jaworska, Julia Pawłowska, Eliza Kostyra, et al.
Meat Science|December 14, 2020
Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat qualityDaniel L Forwood, Benjamin W B Holman, David L Hopkins, et al.
Meat Science|December 4, 2018
Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)Yimin Zhang, Benjamin W B Holman, Eric N Ponnampalam, et al.
Pageof 16

Showing results (131-140 of 159) with videos related to

Sort By:
Pageof 16
Meat Science|January 3, 2021
Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH valuesXiaoyin Yang, Jing Wang, Benjamin W B Holman, et al.
Meat Science|December 26, 2012
Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weightsEric N Ponnampalam, Kym L Butler, Kelly M Pearce, et al.
Meat Science|May 25, 2024
Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beefJiqiang Li, Qiantong Wang, Rongrong Liang, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beefJiqiang Li, Yan Zhao, Rongrong Liang, et al.
Meat Science|March 1, 2021
Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot studyBenjamin W B Holman, Matthew J Kerr, Gordon Refshauge, et al.
Meat Science|December 16, 2025
Dry-aged meat quality in veal calves fed with milk wheyLucrezia Forte, Giuseppe Natrella, Alessia Seccia, et al.
Meat Science|January 18, 2025
Corrigendum to "Dry-aged beef quality with the addition of Mucor flavus - Sensory, chemosensory and fatty acid analysis" [Meat Science, Volume 220, February 2025, 109691]Danuta Jaworska, Julia Pawłowska, Eliza Kostyra, et al.
Meat Science|October 30, 2024
Dry-aged beef quality with the addition of Mucor flavus - Sensory, chemosensory and fatty acid analysisDanuta Jaworska, Julia Pawłowska, Eliza Kostyra, et al.
Meat Science|December 14, 2020
Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat qualityDaniel L Forwood, Benjamin W B Holman, David L Hopkins, et al.
Meat Science|December 4, 2018
Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)Yimin Zhang, Benjamin W B Holman, Eric N Ponnampalam, et al.
Pageof 16