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David L Hopkins

Showing results (81-90 of 159) with videos related to

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Meat Science|August 5, 2022
The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beefBenjamin W B Holman, Alaa El-Din A Bekhit, Yanwei Mao, et al.
Meat Science|July 9, 2017
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loadsBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|September 24, 2015
Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsidesAlaa El-Din A Bekhit, Via Suwandy, Alan Carne, et al.
Meat Science|September 27, 2015
Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algaeEric N Ponnampalam, Viv F Burnett, Sorn Norng, et al.
Meat Science|March 12, 2019
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayTharcilla I R C Alvarenga, David L Hopkins, Eduardo M Ramos, et al.
Meat Science|March 11, 2015
Effect of pulsed electric field treatment on hot-boned muscles of different potential tendernessVia Suwandy, Alan Carne, Remy van de Ven, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to ChinaXue Chen, Yimin Zhang, Xiaoyin Yang, et al.
Asian-Australasian Journal of Animal Sciences|February 29, 2020
Investigation of muscle-specific beef color stability at different ultimate pHsShuang Wu, Jina Han, Rongrong Liang, et al.
Meat Science|October 22, 2020
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumersYining Zhang, Benjamin W B Holman, Yanwei Mao, et al.
The Analyst|March 7, 2019
Investigation of chemical composition of meat using spatially off-set Raman spectroscopySaeideh Ostovar Pour, Stephanie M Fowler, David L Hopkins, et al.
Pageof 16

Showing results (81-90 of 159) with videos related to

Sort By:
Pageof 16
Meat Science|August 5, 2022
The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beefBenjamin W B Holman, Alaa El-Din A Bekhit, Yanwei Mao, et al.
Meat Science|July 9, 2017
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loadsBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|September 24, 2015
Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsidesAlaa El-Din A Bekhit, Via Suwandy, Alan Carne, et al.
Meat Science|September 27, 2015
Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algaeEric N Ponnampalam, Viv F Burnett, Sorn Norng, et al.
Meat Science|March 12, 2019
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayTharcilla I R C Alvarenga, David L Hopkins, Eduardo M Ramos, et al.
Meat Science|March 11, 2015
Effect of pulsed electric field treatment on hot-boned muscles of different potential tendernessVia Suwandy, Alan Carne, Remy van de Ven, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to ChinaXue Chen, Yimin Zhang, Xiaoyin Yang, et al.
Asian-Australasian Journal of Animal Sciences|February 29, 2020
Investigation of muscle-specific beef color stability at different ultimate pHsShuang Wu, Jina Han, Rongrong Liang, et al.
Meat Science|October 22, 2020
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumersYining Zhang, Benjamin W B Holman, Yanwei Mao, et al.
The Analyst|March 7, 2019
Investigation of chemical composition of meat using spatially off-set Raman spectroscopySaeideh Ostovar Pour, Stephanie M Fowler, David L Hopkins, et al.
Pageof 16