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David L Hopkins

Showing results (11-20 of 159) with videos related to

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Meat Science|December 17, 2013
SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaksJohanne Taylor, Remy van de Ven, David L Hopkins
Meat Science|August 22, 2025
Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meatBenjamin W B Holman, David L Hopkins, Stephanie M Fowler
Meat Science|April 25, 2016
Are shear force methods adequately reported?Benjamin W B Holman, Stephanie M Fowler, David L Hopkins
Recent Patents on Food, Nutrition & Agriculture|November 1, 2017
A Review of Patents for the Smart Packaging of Meat and Muscle-based Food ProductsBenjamin W B Holman, Joseph P Kerry, David L Hopkins
Meat Science|June 18, 2025
Sustainable vacuum packaging material influences the fatty acid composition and oxidative stability of chilled lamb meat stored for up to 20 weeksBenjamin W B Holman, David L Hopkins, Eric N Ponnampalam
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing LambsGerlane F De Brito, Eric N Ponnampalam, David L Hopkins
Meat Science|May 5, 2018
Meat packaging solutions to current industry challenges: A reviewBenjamin W B Holman, Joseph P Kerry, David L Hopkins
Meat Science|May 20, 2011
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a reviewKelly L Pearce, Katja Rosenvold, Henrik J Andersen, et al.
Meat Science|September 4, 2012
Modelling the decline of pH in muscles of lamb carcasesRemy J van de Ven, Kelly L Pearce, David L Hopkins
Meat Science|February 25, 2025
The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at -12 or -18 °CBenjamin W B Holman, Cassius E O Coombs, David L Hopkins
Pageof 16

Showing results (11-20 of 159) with videos related to

Sort By:
Pageof 16
Meat Science|December 17, 2013
SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaksJohanne Taylor, Remy van de Ven, David L Hopkins
Meat Science|August 22, 2025
Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meatBenjamin W B Holman, David L Hopkins, Stephanie M Fowler
Meat Science|April 25, 2016
Are shear force methods adequately reported?Benjamin W B Holman, Stephanie M Fowler, David L Hopkins
Recent Patents on Food, Nutrition & Agriculture|November 1, 2017
A Review of Patents for the Smart Packaging of Meat and Muscle-based Food ProductsBenjamin W B Holman, Joseph P Kerry, David L Hopkins
Meat Science|June 18, 2025
Sustainable vacuum packaging material influences the fatty acid composition and oxidative stability of chilled lamb meat stored for up to 20 weeksBenjamin W B Holman, David L Hopkins, Eric N Ponnampalam
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing LambsGerlane F De Brito, Eric N Ponnampalam, David L Hopkins
Meat Science|May 5, 2018
Meat packaging solutions to current industry challenges: A reviewBenjamin W B Holman, Joseph P Kerry, David L Hopkins
Meat Science|May 20, 2011
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a reviewKelly L Pearce, Katja Rosenvold, Henrik J Andersen, et al.
Meat Science|September 4, 2012
Modelling the decline of pH in muscles of lamb carcasesRemy J van de Ven, Kelly L Pearce, David L Hopkins
Meat Science|February 25, 2025
The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at -12 or -18 °CBenjamin W B Holman, Cassius E O Coombs, David L Hopkins
Pageof 16