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 (41-50 of 159) with videos related to

Pageof 16
Sort By:
Meat Science|January 19, 2020
Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomicsShuang Wu, Xin Luo, Xiaoyin Yang, et al.
Meat Science|April 3, 2025
The effect of sustainable vacuum packaging selection on the quality, colour stability, and freshness of lamb meat stored chilled for up to 20 weeksBenjamin W B Holman, Kristy L Bailes, Stephen D Cork, et al.
Meat Science|November 20, 2018
Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoirYimin Zhang, Xiaokai Ji, Yanwei Mao, et al.
Meat Science|July 31, 2024
Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goatsBenjamin W B Holman, Edwina S Toohey, Tracy A Lamb, et al.
Journal of Food Science and Technology|August 16, 2019
Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beefBenjamin W B Holman, Kristy L Bailes, Richard G Meyer, et al.
Meat Science|August 12, 2019
Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeksBenjamin W B Holman, Kristy L Bailes, Matthew J Kerr, et al.
Meat Science|December 18, 2016
The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femorisColin P Starkey, Geert H Geesink, Remy van de Ven, et al.
Critical Reviews in Food Science and Nutrition|February 7, 2014
Exogenous proteases for meat tenderizationAlaa A Bekhit, David L Hopkins, Geert Geesink, et al.
Meat Science|March 29, 2022
There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rankBenjamin W B Holman, Suzanne I Mortimer, Stephanie M Fowler, et al.
Meat Science|March 27, 2021
Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loinStephanie M Fowler, David Wheeler, Stephen Morris, et al.
Pageof 16

Showing results (41-50 of 159) with videos related to

Sort By:
Pageof 16
Meat Science|January 19, 2020
Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomicsShuang Wu, Xin Luo, Xiaoyin Yang, et al.
Meat Science|April 3, 2025
The effect of sustainable vacuum packaging selection on the quality, colour stability, and freshness of lamb meat stored chilled for up to 20 weeksBenjamin W B Holman, Kristy L Bailes, Stephen D Cork, et al.
Meat Science|November 20, 2018
Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoirYimin Zhang, Xiaokai Ji, Yanwei Mao, et al.
Meat Science|July 31, 2024
Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goatsBenjamin W B Holman, Edwina S Toohey, Tracy A Lamb, et al.
Journal of Food Science and Technology|August 16, 2019
Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beefBenjamin W B Holman, Kristy L Bailes, Richard G Meyer, et al.
Meat Science|August 12, 2019
Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeksBenjamin W B Holman, Kristy L Bailes, Matthew J Kerr, et al.
Meat Science|December 18, 2016
The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femorisColin P Starkey, Geert H Geesink, Remy van de Ven, et al.
Critical Reviews in Food Science and Nutrition|February 7, 2014
Exogenous proteases for meat tenderizationAlaa A Bekhit, David L Hopkins, Geert Geesink, et al.
Meat Science|March 29, 2022
There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rankBenjamin W B Holman, Suzanne I Mortimer, Stephanie M Fowler, et al.
Meat Science|March 27, 2021
Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loinStephanie M Fowler, David Wheeler, Stephen Morris, et al.
Pageof 16