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David L Hopkins

Showing results (21-30 of 159) with videos related to

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Journal of Food Science|January 18, 2013
Comparison of the proteolytic activities of new commercially available bacterial and fungal proteases toward meat proteinsMinh Ha, Alaa El-Din Bekhit, Alan Carne, et al.
Meat Science|October 30, 2012
Post-mortem modelling of pH and temperature in related lamb carcasesRemy J van de Ven, Kelly L Pearce, David L Hopkins
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red MeatYimin Zhang, Yanwei Mao, Ke Li, et al.
Food Chemistry|November 6, 2012
Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteinsMinh Ha, Alaa El-Din Bekhit, Alan Carne, et al.
Meat Science|November 28, 2018
Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattleXiao Lu, Yimin Zhang, Lixian Zhu, et al.
Meat Science|June 15, 2024
Continued development of a tool to measure intramuscular fat of Australian lamb carcases in commercial situationsStephanie M Fowler, Stephen Morris, Suzanne I Mortimer, et al.
Meat Science|May 1, 2024
Validation of Raman spectroscopic models to verify the origin of Australian beef grown under different production systemsStephanie M Fowler, Matthew Kerr, David L Hopkins, et al.
Meat Science|October 14, 2018
The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traitsBenjamin W B Holman, Matthew J Kerr, Stephen Morris, et al.
Meat Science|November 5, 2019
The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss valuesBenjamin W B Holman, Tharcilla I R C Alvarenga, David L Hopkins
Meat Science|January 1, 2013
SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum)Johanne Taylor, Edwina S Toohey, Remy van de Ven, et al.
Pageof 16

Showing results (21-30 of 159) with videos related to

Sort By:
Pageof 16
Journal of Food Science|January 18, 2013
Comparison of the proteolytic activities of new commercially available bacterial and fungal proteases toward meat proteinsMinh Ha, Alaa El-Din Bekhit, Alan Carne, et al.
Meat Science|October 30, 2012
Post-mortem modelling of pH and temperature in related lamb carcasesRemy J van de Ven, Kelly L Pearce, David L Hopkins
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red MeatYimin Zhang, Yanwei Mao, Ke Li, et al.
Food Chemistry|November 6, 2012
Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteinsMinh Ha, Alaa El-Din Bekhit, Alan Carne, et al.
Meat Science|November 28, 2018
Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattleXiao Lu, Yimin Zhang, Lixian Zhu, et al.
Meat Science|June 15, 2024
Continued development of a tool to measure intramuscular fat of Australian lamb carcases in commercial situationsStephanie M Fowler, Stephen Morris, Suzanne I Mortimer, et al.
Meat Science|May 1, 2024
Validation of Raman spectroscopic models to verify the origin of Australian beef grown under different production systemsStephanie M Fowler, Matthew Kerr, David L Hopkins, et al.
Meat Science|October 14, 2018
The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traitsBenjamin W B Holman, Matthew J Kerr, Stephen Morris, et al.
Meat Science|November 5, 2019
The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss valuesBenjamin W B Holman, Tharcilla I R C Alvarenga, David L Hopkins
Meat Science|January 1, 2013
SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum)Johanne Taylor, Edwina S Toohey, Remy van de Ven, et al.
Pageof 16