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David L Hopkins

Showing results (71-80 of 159) with videos related to

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Meat Science|April 11, 2018
Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packagingXiaoyin Yang, Shuang Wu, David L Hopkins, et al.
Meat Science|October 22, 2017
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profilesBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|January 19, 2019
Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weightsBridgette G Logan, Russell D Bush, Tamara E Biffin, et al.
Meat Science|December 4, 2017
Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packagingYimin Zhang, Libo Qin, Yanwei Mao, et al.
Food Research International (Ottawa, Ont.)|May 17, 2024
LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortemXue Chen, Yanwei Mao, Rongrong Liang, et al.
Meat Science|February 11, 2018
Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidationBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|August 4, 2017
Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parametersCassius E O Coombs, Benjamin W B Holman, Damian Collins, et al.
Meat Science|December 3, 2014
Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. SemimembranosusVia Suwandy, Alan Carne, Remy van de Ven, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Causes and Contributing Factors to "Dark Cutting" Meat: Current Trends and Future Directions: A ReviewEric N Ponnampalam, David L Hopkins, Heather Bruce, et al.
Meat Science|September 6, 2020
Meat of South American camelids - Sensory quality and nutritional compositionTeodora Popova, Leslie Tejeda, J Mauricio Peñarrieta, et al.
Pageof 16

Showing results (71-80 of 159) with videos related to

Sort By:
Pageof 16
Meat Science|April 11, 2018
Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packagingXiaoyin Yang, Shuang Wu, David L Hopkins, et al.
Meat Science|October 22, 2017
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profilesBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|January 19, 2019
Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weightsBridgette G Logan, Russell D Bush, Tamara E Biffin, et al.
Meat Science|December 4, 2017
Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packagingYimin Zhang, Libo Qin, Yanwei Mao, et al.
Food Research International (Ottawa, Ont.)|May 17, 2024
LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortemXue Chen, Yanwei Mao, Rongrong Liang, et al.
Meat Science|February 11, 2018
Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidationBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|August 4, 2017
Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parametersCassius E O Coombs, Benjamin W B Holman, Damian Collins, et al.
Meat Science|December 3, 2014
Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. SemimembranosusVia Suwandy, Alan Carne, Remy van de Ven, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Causes and Contributing Factors to "Dark Cutting" Meat: Current Trends and Future Directions: A ReviewEric N Ponnampalam, David L Hopkins, Heather Bruce, et al.
Meat Science|September 6, 2020
Meat of South American camelids - Sensory quality and nutritional compositionTeodora Popova, Leslie Tejeda, J Mauricio Peñarrieta, et al.
Pageof 16