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David L Hopkins

Showing results (31-40 of 159) with videos related to

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Meat Science|September 11, 2017
The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stabilityBenjamin W B Holman, Damian Collins, Ashleigh K Kilgannon, et al.
Meat Science|February 15, 2022
Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systemsBridgette G Logan, David L Hopkins, Leigh M Schmidtke, et al.
Meat Science|April 17, 2012
SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius)Johanne Taylor, Edwina S Toohey, Remy van de Ven, et al.
Meat Science|November 15, 2025
A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meatsAristide Maggiolino, Lucrezia Forte, David L Hopkins, et al.
Meat Science|December 3, 2014
Modelling lamb carcase pH and temperature decline parameters: relationship to shear force and abattoir variationDavid L Hopkins, Benjamin W B Holman, Remy J van de Ven
Journal of Texture Studies|April 8, 2020
Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tendernessBenjamin W B Holman, Damian Collins, Ashleigh K Kilgannon, et al.
Meat Science|January 15, 2018
Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loinsStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.
Meat Science|March 14, 2015
Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristicsColin P Starkey, Geert H Geesink, V Hutton Oddy, et al.
Meat Science|July 20, 2015
Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopyStephanie M Fowler, Eric N Ponnampalam, Heinar Schmidt, et al.
Meat Science|October 27, 2019
Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beefBridgette G Logan, David L Hopkins, Leigh Schmidtke, et al.
Pageof 16

Showing results (31-40 of 159) with videos related to

Sort By:
Pageof 16
Meat Science|September 11, 2017
The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stabilityBenjamin W B Holman, Damian Collins, Ashleigh K Kilgannon, et al.
Meat Science|February 15, 2022
Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systemsBridgette G Logan, David L Hopkins, Leigh M Schmidtke, et al.
Meat Science|April 17, 2012
SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius)Johanne Taylor, Edwina S Toohey, Remy van de Ven, et al.
Meat Science|November 15, 2025
A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meatsAristide Maggiolino, Lucrezia Forte, David L Hopkins, et al.
Meat Science|December 3, 2014
Modelling lamb carcase pH and temperature decline parameters: relationship to shear force and abattoir variationDavid L Hopkins, Benjamin W B Holman, Remy J van de Ven
Journal of Texture Studies|April 8, 2020
Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tendernessBenjamin W B Holman, Damian Collins, Ashleigh K Kilgannon, et al.
Meat Science|January 15, 2018
Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loinsStephanie M Fowler, Heinar Schmidt, Remy van de Ven, et al.
Meat Science|March 14, 2015
Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristicsColin P Starkey, Geert H Geesink, V Hutton Oddy, et al.
Meat Science|July 20, 2015
Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopyStephanie M Fowler, Eric N Ponnampalam, Heinar Schmidt, et al.
Meat Science|October 27, 2019
Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beefBridgette G Logan, David L Hopkins, Leigh Schmidtke, et al.
Pageof 16