D. Hopkins

发表

Elliotdale and crossbred lambs: growth rate, wool production, fat depth, saleable meat yield, carcass composition and muscle content of selected cuts

D. Hopkins, K. Gilbert, K. Pirlot, 1992 .

Application of small angle X-ray scattering synchrotron technology for measuring ovine meat quality.

F. Dunshea, N. Kirby, D. Hopkins, 2016, Meat Science.

Predicting the composition of lamb carcases using alternative fat and muscle depth measures.

D. Hopkins, E. Ponnampalam, R. Warner, 2008, Meat science.

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review.

H. J. Andersen, D. Hopkins, K. Pearce, 2011, Meat science.

Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loins.

H. Schmidt, D. Hopkins, S. Fowler, 2018, Meat science.

Factors affecting subcutaneous fat depth at two sites on beef carcasses

D. Hopkins, A. Brooks, A. Johnston, 1993 .

Estimation of Chronological Age of Cattle Using Spatially Resolved Diffuse Reflectance Measurements of Hide

Mario E. Palendeng, S. Thennadil, P. McGilchrist, 2020, IEEE Sensors Journal.

Interrelationship between measures of collagen, compression, shear force and tenderness.

M. Colgrave, D. Hopkins, R. J. Van De Ven, 2013, Meat science.

Sire and growth-path effects on sheep meat production. 3. Fascicular structure of lamb loin muscle (m. longissimus lumborum) and the impact on eating quality

A. Reverter, W. Barris, D. Hopkins, 2009 .

Meat science from 1976: A history of the journal.

D. Ledward, D. Hopkins, 2017, Meat science.

Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beef.

Bridgette G. Logan, L. Schmidtke, D. Hopkins, 2020, Meat science.

Analysis of Raman spectra for the verification of Australian grass‐ and grain‐fed beef using principal component analysis and partial least square models

Bridgette G. Logan, L. Schmidtke, D. Hopkins, 2020 .

Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects.

Rana Muhammad Aadil, Dequan Zhang, D. Hopkins, 2020, Meat science.

Using microwave cooking to evaluate tenderness and its relationship to sensory analysis.

D. Hopkins, B. Holman, E. Ramos, 2018, Journal of texture studies.

Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes.

A. J. Mawson, D. Hopkins, D. Collins, 2020, Meat science.

Genotype and age effects on sheep meat production. 5. Lean meat and fat content in the carcasses of Australian sheep genotypes at 20-, 30- and 40-kg carcass weights

F. Dunshea, D. Hopkins, M. Kerr, 2008 .

Manipulation of Omega-3 PUFAs in Lamb: Phenotypic and Genotypic Views.

D. Hopkins, Juan Ramóm Olalquiaga Pérez, T. Alvarenga, 2015, Comprehensive reviews in food science and food safety.

Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat.

D. Hopkins, Yimin Zhang, Xin Luo, 2019, Comprehensive reviews in food science and food safety.

TENDERIZING MECHANISMS | Chemical

A. Bekhit, D. Hopkins, 2014 .

Meat packaging solutions to current industry challenges: A review.

J. Kerry, D. Hopkins, B. Holman, 2018, Meat science.

Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health.

Stephen G Giteru, A. Bekhit, D. Hopkins, 2021, Comprehensive reviews in food science and food safety.

Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits

D. Hopkins, R. Ciarcia, A. Maggiolino, 2021 .

SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum).

D. Hopkins, E. Toohey, R. J. Van De Ven, 2013, Meat science.

Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle

D. Hopkins, Yimin Zhang, Xin Luo, 2018, Journal of Integrative Agriculture.

The use of ultrasound to predict fatness in lambs.

D. Hopkins, 1990, Meat science.

Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers

C. Craigie, G. Wu, H. Ho, 2019, Journal of Food Quality.

Meat of South American camelids - Sensory quality and nutritional composition.

D. Hopkins, R. Bush, L. Tejeda, 2020, Meat science.

Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins.

A. Bekhit, D. Hopkins, A. Carne, 2013, Food chemistry.

Differential Response to an Algae Supplement High in DHA Mediated by Maternal Periconceptional Diet: Intergenerational Effects of n-6 Fatty Acids

M. Friend, M. J. Kerr, D. Hopkins, 2014, Lipids.

The effect of palm oil or canola oil on feedlot performance, plasma and tissue fatty acid profile and meat quality in goats.

M. Karami, D. Hopkins, E. Ponnampalam, 2013, Meat science.

Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Meat science.

Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China.

D. Hopkins, Yimin Zhang, Xin Luo, 2019, Food research international.

Investigation of chemical composition of meat using spatially off-set Raman spectroscopy.

P. Torley, E. Blanch, D. Hopkins, 2019, The Analyst.

SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaks.

D. Hopkins, Johanne Taylor, R. J. van de Ven, 2014, Meat science.

Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies.

B. Picard, P. Purslow, D. Gerrard, 2020, Meat science.

Red meat (beef and sheep) products for an ageing population: a review

D. Hopkins, B. Holman, S. Fowler, 2020 .

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 oxidation.

M. J. Kerr, D. Hopkins, B. Holman, 2018, Meat science.

Sheep genotype, age and muscle type affect the expression of metabolic enzyme markers

P. Greenwood, G. Gardner, D. Pethick, 2007 .

Unravelling the complex interactions between genetics, animal age and nutrition as they impact on tissue deposition, muscle characteristics and quality of Australian sheep meat

P. Greenwood, D. Pethick, D. Hopkins, 2007 .

Carcass traits, meat quality and muscle enzyme activity in strains of Merino wether hoggets

S. Hatcher, D. Pethick, D. Hopkins, 2005 .

Comparison of the proteolytic activities of new commercially available bacterial and fungal proteases toward meat proteins.

A. Bekhit, D. Hopkins, A. Carne, 2013, Journal of food science.

A review on growth promoters still allowed in cattle and pig production

V. Gressler, D. Hopkins, C. Contreras-Castillo, 2021 .

Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Meat science.

Genotype differences in responses of growth and carcass characteristics to the intrauterine cohabitant phenomenon in twin lambs

D. Hopkins, B. Hosking, A. Egan, 1998 .

Growth of sheep to the age of three years after a severe nutritional check in early post-natal life

D. Hopkins, N. Tulloh, D. I. Krausgrill, 1997, The Journal of Agricultural Science.

Protein Degradation Postmortem and Tenderization

D. Hopkins, G. Geesink, 2009 .

The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

F. Dunshea, D. Hopkins, J. Jacobs, 2014, Lipids.

Some important changes in the Australian sheep meat processing industry

D. Hopkins, K. Pearce, E. Toohey, 2008 .

Eating quality of commercially processed hot boned sheep meat.

D. Hopkins, E. Toohey, 2006, Meat science.

Differentiating various beef cuts using spatially offset Raman spectroscopy

P. Torley, E. Blanch, D. Hopkins, 2020 .

Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem.

D. Hopkins, Yimin Zhang, Xin Luo, 2022, Meat science.

Nutritional background, sire type and dam type affect saturated and monounsaturated (oleic) fatty acid concentration of lambs reared for meat production in Australia

K. Giri, D. Pethick, D. Hopkins, 2014 .

The use of oxidative stress biomarkers in live animals (in vivo) to predict meat quality deterioration postmortem (in vitro) caused by changes in muscle biochemical components.

K. Giri, A. Bekhit, D. Hopkins, 2017, Journal of animal science.

Fatty acid composition of retail cuts from carcases from grass fed lambs

D. Hopkins, S. Fowler, S. Morris, 2018 .

The impact of supplementing lambs with algae on growth, meat traits and oxidative status.

M. J. Kerr, D. Hopkins, K. Bailes, 2014, Meat science.

THE IMPACT OF SUPPLEMENTING LAMBS WITH ALGAE ON MEAT TRAITS AND OXIDATIVE STATUS

M. J. Kerr, D. Hopkins, Gordon, 2014 .

Growth Promoters in Cattle and Pigs: A Review of Legislation and Implications for Human Health

V. Gressler, D. Hopkins, C. Contreras-Castillo, 2021, Food Reviews International.

Use of water electrolyte supplementation for three days prior to processing helps alleviate the consequences of a severe thermal challenge on performance in meat chickens

M. J. Kerr, D. Hopkins, A. Goma, 2020 .

Effects of a severe nutritional check in early post-natal life on the subsequent growth of sheep to the age of 12–14 months

D. Hopkins, N. Tulloh, 1985, The Journal of Agricultural Science.

Meat Quality : Genetic and Environmental Factors

D. Hopkins, W. Przybylski, 2019 .

THE EFFECT OF A MEAT STRETCHING DEVICE ON THE TENDERNESS OF HOT- BONED BEEF TOPSIDES AND ROSTBIFFS

D. Hopkins, R. V. D. Ven, Johanne Taylor, 2017 .

SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions.

J. Thompson, D. Hopkins, G. Geesink, 2012, Meat science.

SmartStretch™ technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device.

D. Hopkins, G. Geesink, R. J. van de Ven, 2012, Meat science.

The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside).

M. J. Kerr, D. Hopkins, R. J. van de Ven, 2011, Meat science.

Comparison of grain-based diet supplemented with synthetic vitamin E and lucerne hay-based diet on blood oxidative stress biomarkers and lamb meat quality

F. Dunshea, D. Hopkins, G. Baldi, 2019, Small Ruminant Research.

Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters.

M. Friend, D. Hopkins, B. Holman, 2018, Meat science.

Long-term red meat preservation using chilled and frozen storage combinations: A review.

M. Friend, D. Hopkins, B. Holman, 2017, Meat science.

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies.

A. A. Bekhit, D. Hopkins, E. Ponnampalam, 2013, Comprehensive reviews in food science and food safety.

Effect of the combination of superchilling and super-chilled storage on shelf-life and bacterial community dynamics of beef during long-term storage.

D. Hopkins, Yimin Zhang, Xin Luo, 2022, Meat science.

Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat.

A. Bekhit, D. Hopkins, M. Kerr, 2017, Meat science.

Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage.

D. Hopkins, Yimin Zhang, Xin Luo, 2021, Food research international.

Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values.

D. Hopkins, B. Holman, Yimin Zhang, 2020, Meat science.

Accuracy of dual energy X-ray absorptiometry, weight, longissimus lumborum muscle depth and GR fat depth to predict half carcass composition in sheep.

F. Dunshea, D. Hopkins, R. Warner, 2007 .

Genotype and age effects on sheep meat production. 2. Carcass quality traits

Frank R. Dunshea, David L. Hopkins, Kym L. Butler, 2007 .

The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs.

D. Hopkins, E. Ponnampalam, Gerlane F De Brito, 2017, Comprehensive reviews in food science and food safety.

Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights.

D. Pethick, D. Hopkins, A. Ball, 2014, Meat science.

Genotype and age effects on sheep meat production 1. Production and growth

A. Gilmour, D. Hopkins, L. C. Martin, 2007 .

Relationship between consumer ranking of lamb colour and objective measures of colour.

D. Hopkins, S. Khliji, M. Lanza, 2010, Meat science.

High dietary vitamin E and selenium improves feed intake and weight gain of finisher lambs and maintains redox homeostasis under hot conditions

F. Dunshea, P. Celi, D. Hopkins, 2016 .

Effects of sodium chloride and betaine on hydration status of lambs at slaughter

D. Masters, D. Pethick, D. Hopkins, 2008 .

Prime Australian lamb supplies key nutrients for human health

G. Gardner, L. Pannier, D. Pethick, 2010 .

Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality.

L. Hoffman, H. Smyth, A. Chaves, 2020, Meat science.

Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display.

D. Hopkins, R. Bush, E. Hall, 2019, Meat science.

The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs.

M. Friend, D. Hopkins, B. Holman, 2017, Meat science.

Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration.

D. Hopkins, R. Jacob, R. Warner, 2017, Meat science.

Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.

M. J. Kerr, D. Hopkins, E. Ponnampalam, 2013, Meat science.

Aged Vacuum Packaged Lamb Cuts Are Less Brown than Fresh Muscle Cuts under Simulated Retail Display

D. Hopkins, M. Mcdonagh, J. Jacobs, 2013 .

Exogenous Proteases for Meat Tenderization

A. Bekhit, P. Franks, A. A. Bekhit, 2014, Critical reviews in food science and nutrition.

The effect of combining tenderstretching and electrical stimulation on alpaca (Vicugna pacos) meat tenderness and eating quality.

D. Hopkins, D. Collins, R. Bush, 2018, Meat science.

Carcass and meat quality of second-cross cryptorchid lambs grazed on chicory (Cichorium intybus) or lucerne (Medicago sativa)

D. Hopkins, D. Hall, W. Atkinson, 1995 .

The role of saltbush-based pasture systems for the production of high quality sheep and goat meat

D. Hopkins, H. Norman, K. Pearce, 2010 .

Diverse lamb genotypes-2. Meat pH, colour and tenderness.

N. Fogarty, D. Hopkins, 1998, Meat science.

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

A. A. Bekhit, D. Hopkins, B. Holman, 2021 .

The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness.

I. Hwang, D. Hopkins, C. Devine, 2003, Meat science.

THE DEGRADATION OF MYOFIBRILLAR PROTEINS IN BEEF AND LAMB USING DENATURING ELECTROPHORESIS - AN OVERVIEW

D. Hopkins, J. Thompson, 2002 .

Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot.

D. Hopkins, B. Holman, Yimin Zhang, 2019, Meat science.

The expression of genes encoding enzymes regulating fat metabolism is affected by maternal nutrition when lambs are fed algae high in omega-3

D. Hopkins, Juan Ramóm Olalquiaga Pérez, P. Lewandowski, 2016 .

Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil.

D. Hopkins, E. Ponnampalam, M. Najafi, 2012, Meat science.

The effect of forage type on lamb carcass traits, meat quality and sensory traits.

M. Friend, D. Hopkins, B. Holman, 2016, Meat science.

Using shear force, sarcomere length, particle size, collagen content and protein solubility metrics to predict consumer acceptance of aged beef tenderness.

D. Hopkins, D. Collins, B. Holman, 2020, Journal of texture studies.

The Eating Quality of Meat: II—Tenderness

D. Hopkins, 2017 .

The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef.

A. Bekhit, D. Hopkins, B. Holman, 2022, Meat science.

There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank.

D. Hopkins, B. Holman, S. Fowler, 2022, Meat science.

Is meat from cull cows tougher?

Mario E. Palendeng, S. Thennadil, P. McGilchrist, 2021, Meat science.

Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations.

D. Hopkins, D. Collins, B. Holman, 2019, Meat science.

The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads.

A. J. Mawson, D. Hopkins, D. Collins, 2019, Meat science.

Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force.

M. J. Kerr, D. Hopkins, B. Holman, 2018, Meat science.

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour.

D. Hopkins, B. Holman, C. Coombs, 2017, Meat science.

Are shear force methods adequately reported?

D. Hopkins, B. Holman, S. Fowler, 2016, Meat science.

Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?

D. Hopkins, D. Collins, G. Geesink, 2016, Meat science.

Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics.

V. Oddy, D. Hopkins, G. Geesink, 2015, Meat science.

A comparison of technical replicate (cuts) effect on lamb Warner-Bratzler shear force measurement precision.

D. Hopkins, B. Holman, T. Alvarenga, 2015, Meat science.

The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner-Bratzler head.

M. J. Kerr, D. Hopkins, T. A. Lamb, 2013, Meat science.

Measuring the shear force of lamb meat cooked from frozen samples: comparison of two laboratories

M. J. Kerr, D. Hopkins, R. Warner, 2010 .

Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force.

M. J. Kerr, D. Hopkins, R. V. D. Ven, 2009, Meat science.

The impact of processing on sensory and objective measurements of sheep meat eating quality

J. Thompson, D. Pethick, D. Hopkins, 2005 .

Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides.

A. Bekhit, D. Hopkins, A. Carne, 2016, Meat science.

Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus.

A. Bekhit, D. Hopkins, A. Carne, 2015, Meat science.

Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness

Alaa El-Din A. Bekhit, David L. Hopkins, A. Bekhit, 2014, Food and Bioprocess Technology.

Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

A. Bekhit, D. Hopkins, A. Carne, 2012 .

The effect of lairage time on consumer sensory scores of the M. longissimus thoracis et lumborum from lambs and lactating ewes

D. Pethick, D. Hopkins, R. Jacob, 2005 .

Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Food research international.

Muscle pH of lamb genotypes

N. Fogarty, D. Hopkins, D. Menzies, 1996 .

Inhibition of protease activity 2. Degradation of myofibrillar proteins, myofibril examination and determination of free calcium levels.

J. Thompson, D. Hopkins, 2001, Meat science.

Tenderizing Mechanisms: Mechanical

David L. Hopkins, D. Hopkins, 2014 .

Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness.

A. Bekhit, D. Hopkins, A. Carne, 2015, Meat science.

Effect of Pulsed Electric Field Treatment on the Eating and Keeping Qualities of Cold-Boned Beef Loins: Impact of Initial pH and Fibre Orientation

A. Bekhit, D. Hopkins, A. Carne, 2015, Food and Bioprocess Technology.

Effect of Repeated Pulsed Electric Field Treatment on the Quality of Cold-Boned Beef Loins and Topsides

A. Bekhit, D. Hopkins, A. Carne, 2015, Food and Bioprocess Technology.

The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat.

D. Hopkins, D. Collins, R. Bush, 2019, Meat science.

The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum.

D. Hopkins, Yimin Zhang, Xin Luo, 2022, Meat science.

Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat.

Jiayue Zhao, D. Hopkins, Yimin Zhang, 2020, Food research international.

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 profiles.

D. Hopkins, K. Bailes, B. Holman, 2018, Meat science.

The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review.

D. Hopkins, B. Holman, 2021, Meat science.

Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin.

D. Hopkins, S. Fowler, S. Morris, 2021, Meat science.

A Review of Patents for the Smart Packaging of Meat and Muscle-based Food Products.

J. Kerry, D. Hopkins, B. Holman, 2018, Recent patents on food, nutrition & agriculture.

Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods.

D. Hopkins, E. Ramos, P. R. Fontes, 2020, Meat science.

Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat

David L. Hopkins, D. Hopkins, J. M. Thompson, 2002 .

Causes and Contributing Factors to "Dark Cutting" Meat: Current Trends and Future Directions: A Review.

A. Bekhit, H. Bruce, D. Hopkins, 2017, Comprehensive reviews in food science and food safety.

Genetic parameters for meat quality traits of Australian lamb meat.

J. E. Edwards, G. Gardner, J. V. D. van der Werf, 2014, Meat science.

A research note on factors affecting the determination of myofibrillar fragmentation.

J. Thompson, D. Hopkins, P. Littlefield, 2000, Meat science.

Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions.

D. Hopkins, Yimin Zhang, Xin Luo, 2022, Meat science.

Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Food research international.

Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display.

D. Hopkins, G. Geesink, E. Ramos, 2019, Meat science.

Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging.

D. Hopkins, Yimin Zhang, Xin Luo, 2018, Meat science.

Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef.

D. Hopkins, Yan Zhao, Yimin Zhang, 2022, Meat science.

Effects of intensive or pasture finishing in spring and linseed supplementation in autumn on the omega-3 content of lamb meat and its carcass distribution

G. Gardner, G. Nattrass, D. Pethick, 2010 .

Adapting Seasonal Sheep Production to Year-Round Fresh Meat and Halal Market in Norway

D. Hopkins, G. Steinheim, T. Ådnøy, 2019, Sustainability.

Rangeland Grazing Strategies to Lower the Dependency on Imported Concentrates in Norwegian Sheep Meat Production

D. Hopkins, G. Steinheim, T. Ådnøy, 2020, Sustainability.

Production systems to deliver premium grade lambs to the growing international and Australian markets

D. Hopkins, J. Jacobs, E. Ponnampalam, 2017 .

Genotype and gender effects on sheep limb bone growth and maturation: selection for loin depth causes bone hypotrophy

Graham E. Gardner, David L. Hopkins, Martin A. Cake, 2007 .

Lamb production from diverse genotypes. 1. Lamb growth and survival and ewe performance

N. Fogarty, D. Hopkins, R. V. D. Ven, 2000 .

Video image analysis in the Australian meat industry - precision and accuracy of predicting lean meat yield in lamb carcasses.

J. Thompson, D. Hopkins, E. Safari, 2004, Meat science.

Genetic correlations between ewe reproduction and carcass and meat quality traits in Merino sheep.

N. Fogarty, J. V. D. van der Werf, D. Hopkins, 2008, Journal of animal breeding and genetics = Zeitschrift fur Tierzuchtung und Zuchtungsbiologie.

Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep

R. Hegarty, D. Pethick, D. Hopkins, 2006 .

Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep

J. E. Edwards, G. Gardner, D. Pethick, 2010 .

Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems.

J. E. Edwards, D. Pethick, D. Hopkins, 2014, Meat science.

Influence of finishing systems and sampling site on fatty acid composition and retail shelf-life of lamb

D. Pethick, D. Hopkins, M. Mcdonagh, 2010 .

Effectiveness of electrolytes at alleviating dehydration and improving carcass characteristics of adult sheep in lairage

D. Hopkins, S. Nielsen, E. Toohey, 2006 .

The impact of homogenizer type and speed on the determination of myofibrillar fragmentation.

A. Gilmour, D. Hopkins, L. C. Martin, 2004, Meat science.

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs.

D. Hopkins, M. Mcdonagh, J. Jacobs, 2012, Meat science.

The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality.

A. Mazzone, D. Hopkins, B. Holman, 2022, Meat science.

Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality.

J. Phillips, D. Pethick, D. Hopkins, 2009, Meat science.

Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Meat science.

The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values.

D. Hopkins, B. Holman, T. Alvarenga, 2020, Meat science.

Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir.

D. Hopkins, Yimin Zhang, Xin Luo, 2019, Meat science.

Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality.

D. Hopkins, R. Bush, R. J. van de Ven, 2016, Meat science.

SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions.

D. Hopkins, R. J. van de Ven, J. Thompson, 2013, Meat science.

Processing technology changes in the Australian sheep meat industry: an overview

D. Hopkins, 2011 .

Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses

D. Pethick, D. Hopkins, K. Pearce, 2010 .

The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meat.

D. Hopkins, S. Nielsen, E. Toohey, 2008, Meat science.

Quantifying the rate of pH and temperature decline in lamb carcasses at three abattoirs in New South Wales

D. Hopkins, S. Nielsen, E. Toohey, 2006 .

Eating quality of conventionally chilled sheep meat

D. Hopkins, E. Toohey, 2006 .

Quantifying the rate of pH and temperature decline in lamb carcasses using medium voltage electrical stimulation in an Australian abattoir

D. Pethick, D. Hopkins, K. Pearce, 2006 .

Electrical stimulation and hydration to optimise meat quality.

D. W. Pethick, Robin H. Jacob, E. S. Toohey, 2006 .

The effect of dietary treatment on meat quality and on consumer perception of sheep meat eating quality

D. Pethick, D. Hopkins, R. Jacob, 2005 .

Effects of level of current during lamb carcase electrical stimulation on post-mortem muscle changes and meat quality

D. Hopkins, F. Shaw, P. Walker, 2005 .

Post-mortem muscle proteolysis and meat tenderness.

H. Haagsman, R. Taylor, M. F. Pas, 2004 .

Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights.

Bridgette G. Logan, D. Hopkins, R. Bush, 2019, Meat science.

Carcass traits and saleable meat yield of alpacas (Vicugna pacos) in Australia.

P. Thomson, D. Hopkins, R. Bush, 2015, Meat Science.

The relationship between post-mortem calcium concentration or pH and indicators of proteolysis in ovine muscle.

J. Thompson, D. Hopkins, 2002, Meat science.

Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir

D. Hopkins, R. V. D. Ven, Yimin Zhang, 2018, Journal of Integrative Agriculture.

The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage.

D. Hopkins, B. Holman, Yimin Zhang, 2022, Meat science.

The Meat Quality of a Branded Lamb Product Compared to Generic Product

D. Hopkins, E. Safari, B. Munro, 2000 .

Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks.

M. J. Kerr, D. Hopkins, K. Bailes, 2019, Meat science.

Inhibition of protease activity. Part 1. The effect on tenderness and indicators of proteolysis in ovine muscle.

J. Thompson, D. Hopkins, 2001, Meat science.

Meat Stretching and Shaping Methodologies

E. S. Toohey, David L. Hopkins, D. Hopkins, 2017 .

Patents for stretching and shaping meats.

D. Hopkins, Johanne Taylor, 2011, Recent patents on food, nutrition & agriculture.

Critical control points for meat quality in the Australian sheep meat supply chainCritical control points for meat quality in the Australian sheep meat supply chain

D. Pethick, D. Hopkins, O. Young, 2005 .

Genetic Correlations between Meat Quality Traits and Growth and Carcass Traits in Merino Sheep.

D. Brown, J. V. D. van der Werf, D. Pethick, 2018, Journal of animal science.

Effects of available nutrition and sire breeding values for growth and muscling on the development of crossbred lambs. 1: Growth and carcass characteristics

C Shands, A. J. Ball, Roger Hegarty, 2006 .

Improving the quality and appeal of lamb

D. Hopkins, M. Considine, 1998 .

Estimation of cattle age using visible-near-infrared scans of hides

Mario E. Palendeng, S. Thennadil, P. McGilchrist, 2018 .

Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum.

M. Friend, M. J. Kerr, D. Hopkins, 2018, Meat science.

Genotype and age effects on sheep meat production 3. Meat quality

A. Gilmour, D. Hopkins, E. Toohey, 2007 .

Electrical currents applied to lamb carcasses — effects on blood release and meat quality

D. Hopkins, F. Shaw, P. Walker, 2006 .

The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin.

J. Thompson, D. Hopkins, 2001, Meat science.

The Tenderness of Lamb Meat after Low Voltage Stimulation under Commercial Conditions

D. Hopkins, G. Ferrier, 2000 .

Development of a sensory protocol for testing palatability of sheep meats

A. Gee, D. Pethick, D. Hopkins, 2005 .

Techniques to reduce the temperature of beef muscle early in the post mortem period – a review

D. Hopkins, R. Jacob, 2014 .

Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging.

D. Hopkins, Yimin Zhang, Xin Luo, 2018, Meat science.

Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings.

F. Dunshea, D. Hopkins, A. Sinclair, 2009, Meat science.

Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham

D. Hopkins, E. Ramos, G. B. Haddad, 2021 .

Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiation

D. Hopkins, E. Ramos, G. B. Haddad, 2020 .

Effect on lamb meat of supplementing with calcium soap fatty acids.

M. Chizzotti, F. Alvarenga, D. Hopkins, 2014 .

SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius).

D. Hopkins, E. Toohey, Johanne Taylor, 2012, Meat science.

Quality of lamb meat from the Information Nucleus Flock.

J. E. Edwards, D. Pethick, D. Hopkins, 2010 .

Myofibre characteristics of ovine longissimus and semitendinosus muscles are influenced by sire breed, gender, rearing type, age and carcass weight

P. Greenwood, D. Hopkins, S. Harden, 2007 .

Effects of stimulation on tenderness of lamb with a focus on protein degradation

G. Gardner, D. Hopkins, K. M. Martin, 2006 .

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS).

D. Hopkins, D. Collins, M. Kerr, 2019, Meat science.

Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters.

M. Friend, D. Hopkins, D. Collins, 2017, Meat science.

Comparing chilled and frozen storage on lamb sensory quality parameters

M. Friend, D. Hopkins, B. Holman, 2016 .

SmartStretch™ technology. II. Improving the tenderness of leg meat from sheep using a meat stretching device.

J. Thompson, D. Hopkins, G. Geesink, 2012, Meat science.

The relationship between muscularity, muscle:bone ratio and cut dimensions in male and female lamb carcasses and the measurement of muscularity using image analysis.

D. Hopkins, 1996, Meat science.

Intramuscular fat levels in sheep muscle during growth

D. Pethick, D. Hopkins, M. McPhee, 2008 .

Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm).

D. Hopkins, M. Kerr, B. Holman, 2015, Meat science.

Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb.

C. Borggaard, D. Hopkins, A. Ball, 2019, Meat science.

Korean Journal for Food Science of Animal Resources

D. Hopkins, S. Fowler, 2018 .

Effects of animal age on the eating quality of sheep meat

J. Thompson, D. Pethick, D. Hopkins, 2005 .

The effect of pH decline rate on the meat and eating quality of beef carcasses

D. Hopkins, R. Warner, R. V. D. Ven, 2014 .

Nix Pro Color Sensor Comparison to HunterLab MiniScan for Measuring Lamb Meat Colour and Investigation of Repeat Measures, Illuminant and Standard Observer Effects

Bridgette G. Logan, D. Hopkins, B. Holman, 2020, Food Analytical Methods.

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 traits.

M. J. Kerr, D. Hopkins, B. Holman, 2019, Meat science.

A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display.

D. Hopkins, B. Holman, 2019, Meat science.

Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge.

D. Hopkins, S. Mortimer, 2014, Meat science.

D. Hopkins, N. Fogarty, S. Mortimer, 2011 .

Sire and growth path effects on sheep meat production. 2. Meat and eating quality

G. Gardner, D. Pethick, D. Hopkins, 2007 .

Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition

D. Hopkins, R. Hegarty, T. Farrell, 2005 .

EFFECT OF SIRE TYPE AND PLANE OF NUTRITION ON LAMB LOIN SHEAR FORCE, MYOFIBRILLAR FRAGMENTATION INDEX AND CALCIUM CONCENTRATION

R. Hegarty, D. Hopkins, 2004 .

Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device.

H. Schmidt, D. Hopkins, S. Fowler, 2015, Meat science.

Genotype and age at slaughter influence the retail shelf-life of the loin and knuckle from sheep carcasses

D. Hopkins, R. Jacob, R. Warner, 2007 .

The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef.

M. Waller, A. Bekhit, M. J. Kerr, 2021, Meat science.

The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality.

D. Hopkins, R. Bush, S. Morris, 2020, Meat science.

Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat.

F. Dunshea, D. Hopkins, G. Baldi, 2019, Meat science.

Post-mortem modelling of pH and temperature in related lamb carcases.

D. Hopkins, K. Pearce, R. J. van de Ven, 2014, Meat science.

Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages.

D. Hopkins, Saghir Ahmad, Arshied Manzoor, 2023, Meat science.

Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging.

Lixian Zhu, D. Hopkins, S. Fowler, 2020, Meat science.

Genetic variation in colour stability traits of lamb cuts under two packaging systems.

D. Hopkins, R. Jacob, R. Warner, 2019, Meat science.

The impact of gender and age on the nutritional parameters of alpaca (Vicugna pacos) meat, colour stability and fat traits.

P. Greenwood, D. Hopkins, R. Bush, 2017, Meat science.

Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide.

J. Yang, D. Hopkins, Yimin Zhang, 2022, Meat science.

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 loads.

M. J. Kerr, D. Hopkins, B. Holman, 2017, Meat science.

Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study.

M. J. Kerr, D. Hopkins, B. Holman, 2021, Meat science.

The effect of a perennial wheat and lucerne biculture diet on feed intake, growth rate and carcass characteristics of Australian lambs

D. Hopkins, B. Holman, R. Hayes, 2020 .

Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep 1

J. E. Edwards, D. Pethick, D. Hopkins, 2018 .

Genetic correlations between wool traits and meat quality traits in Merino sheep.

J. E. Edwards, S. Hatcher, N. Fogarty, 2017, Journal of animal science.

Optimum number of technical replicates for the measurement of compression of lamb meat.

D. Hopkins, J. M. Hoban, R. J. van de Ven, 2016, Meat science.

Modelling lamb carcase pH and temperature decline parameters: Relationship to shear force and abattoir variation.

D. Hopkins, B. Holman, R. J. van de Ven, 2015, Meat science.

Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH.

M. J. Kerr, D. Hopkins, G. Refshauge, 2011, Meat science.

Assessment of electrical stimulation Compliance at abattiors using medium voltage electrical stimulation

J. E. Edwards, D. Pethick, D. Hopkins, 2010 .

Consumption Patterns and Consumer Attitudes to Beef and Sheep Meat in China

D. Hopkins, Yimin Zhang, Xin Luo, 2016 .

Optimising the EZ-Drip method for aged beef drip loss determination

D. Hopkins, D. Collins, B. Holman, 2018 .

The effects of season and post-transport rest on alpaca (Vicunga pacos) meat quality.

D. Hopkins, R. Bush, E. Hall, 2019, Meat science.

THE EFFECT OF TENDERSTRETCHING AND ELECTRICAL STIMULATION ON THE TENDERNESS OF TWO ALPACA (Vicugna pacos) MUSCLES

D. Hopkins, R. Bush, Melanie A. Smith, 2018 .

THE EFFECT OF TENDERSTRETCHING AND ELECTRICAL STIMULATION ON ALPACA ( Vicugna pacos ) MEAT TENDERNESS

D. Hopkins, R. Bush, Melanie A. Smith, 2018 .

The combined effects of grain supplementation and tenderstretching on alpaca (Vicugna pacos) meat quality.

D. Hopkins, R. Bush, R. J. van de Ven, 2017, Meat science.

Accelerated tenderness of sheep topsides using a meat stretching device

D. Hopkins, S. Nielsen, T. A. Lamb, 2008 .

Imaging of Intact Ovine m. semimembranosus by Confocal Raman Microscopy

Matteo Ottoboni, Stephanie M. Fowler, Bayden R. Wood, 2015, Food and Bioprocess Technology.

Influence of myofibril orientation on lamb colour measurement and colour stability.

D. Hopkins, B. Holman, T. Alvarenga, 2014 .

Optimisation of electrical stimulation for pH-temperature compliance

D. W. Pethick, K. L. Pearce, David L. Hopkins, 2010 .

Streamlining the determination of myofibrillar fragmentation index

D. Hopkins, L. C. Martin, J. Morgan, 2004 .

Effect of sheep type on meat and eating quality of sheep meat

D. Pethick, D. Hopkins, J. Thompson, 2005 .

Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss.

Heinar Schmidt, Rico Scheier, H. Schmidt, 2013, Meat science.

Effects of lairage time and electrical stimulation on sheep meat quality

D. Hopkins, E. Toohey, 2006 .

Why is muscle metabolism important for red meat quality? An industry perspective

P. Franks, D. Hopkins, R. Warner, 2014 .

A national audit of retail lamb loin quality in Australia.

D. Hopkins, H. Channon, E. Safari, 2002, Meat science.

The eating quality of lamb under commercial conditions

D. Hopkins, L. C. Martin, D. Stanley, 2004 .

Preliminary data on the rate of glycolysis in ovine carcasses under commercial processing

D. Hopkins, E. Toohey, 2004 .

The Effect on the Sarcomere Structure of Super Tenderstretching

J. Thompson, D. Hopkins, P. Garlick, 2000 .

The performance of short scrotum and wether lambs born in winter or spring and run at pasture in northern Tasmania

D. Hopkins, K. Gilbert, K. Saunders, 1990 .

The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork.

A. Bekhit, D. Hopkins, B. Holman, 2019, Meat science.

Quantifying the hydration status of lambs in relation to carcass characteristics

D. Pethick, D. Hopkins, R. Jacob, 2006 .

Lamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway

D. Hopkins, G. Steinheim, T. Ådnøy, 2020 .

Meat quality of mixed sex lambs grazing pasture and supplemented with, roughage, oats or oats and sunflower meal.

D. Hopkins, H. Channon, D. Hall, 2001, Meat science.

Lamb production from diverse genotypes 2. Carcass characteristics.

N. Fogarty, D. Hopkins, R. V. D. Ven, 2000 .

Meat quality of cryptorchid lambs grazing either dryland or irrigated perennial pasture with some silage supplementation.

D. Hopkins, K. Pirlot, A. Beattie, 1998, Meat science.

The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality?

D. Hopkins, S. Fowler, J. Claus, 2017, Meat science.

Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborum.

Heinar Schmidt, Peter Wynn, H. Schmidt, 2014, Meat science.

Predicting tenderness of fresh ovine semimembranosus using Raman spectroscopy.

Heinar Schmidt, Peter Wynn, H. Schmidt, 2014, Meat science.

Genetic parameters for carcass and meat quality traits and their relationships to liveweight and wool production in hogget Merino rams.

N. Fogarty, J. V. D. van der Werf, D. Hopkins, 2008, Journal of animal breeding and genetics = Zeitschrift fur Tierzuchtung und Zuchtungsbiologie.

Comparison of two instruments (G2 Tenderometer and a Lloyd Texture analyser) for measuring the shear force of cooked meat

M. J. Kerr, D. Hopkins, R. V. D. Ven, 2011 .

The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris.

D. Hopkins, G. Geesink, Colin P. Starkey, 2017, Meat science.

The effect of grain supplementation on alpaca (Vicugna pacos) production and meat quality

D. Hopkins, R. Bush, R. V. D. Ven, 2017 .

An industry applicable model for predicting lean meat yield in lamb carcasses

D. Hopkins, 2008 .

Lamb carcass characteristics I. The influence of carcass weight, fatness, and sex on the weight of 'trim' and traditional retail cuts

D. Hopkins, W. Atkinson, D. Hal, 1995 .

Lamb carcass characteristics. 2. Estimation of the percentage of saleable cuts for carcasses prepared as 'trim' and traditional cuts using carcass weight, fat depth, eye muscle area, sex, and conformation score

D. Hopkins, W. Atkinson, J. Wotton, 1995 .

Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs.

D. Hopkins, S. Fowler, S. Morris, 2019, Meat science.

Maintaining the appeal of Australian lamb to the modern consumer

G. Melville, D. Pethick, D. Hopkins, 2018 .

The effects of pre-transport supplementation with electrolytes and betaine on performance, carcass yield and meat quality of broilers in summer and winter.

M. J. Kerr, D. Hopkins, J. Downing, 2017 .

Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae

N. Andrew, D. Hopkins, M. McPhee, 2021, Foods.

Dietary lycopene powder improves meat oxidative stability in Hu lambs.

Hailing Luo, D. Hopkins, Yuefeng Gao, 2018, Journal of the science of food and agriculture.

Production, behaviour and fertility of merino wethers, hemi-castrates with reduced testicular parenchyma and induced cryptorchids.

D. Hopkins, R. Jackson, F. M. Foster, 1993, Australian veterinary journal.

Reduction of testicular parenchyma at marking: effect on lamb growth, carcass fatness and sexual development

D. Hopkins, K. Saunders, R. Jackson, 1991 .

Effects of available nutrition and sire breeding values for growth and muscling on the development of crossbred lambs. 2: Composition and commercial yield

R. G. Banks, Roger Hegarty, David L. Hopkins, 2006 .

Growth and carcass composition of second-cross lambs. 1. Effect of sex and growth path on pre- and post-slaughter estimates of carcass composition

A. Gilmour, D. Hopkins, D. Hall, 2001 .

Lamb survival of Texel and Poll Dorset crossbred lambs.

D. Hopkins, P. Holst, N. Fogarty, 1997 .

Management Strategies to Improve the Economics of Sheep Farms in Norwegian Coastal and Fjord Areas—The Effect of Animal Size and Capacities for Rangeland Utilisation

D. Hopkins, G. Steinheim, T. Ådnøy, 2020 .

Relationship between real-time ultrasound and carcass measures and composition in heavy sheep

David L. Hopkins, D. Hopkins, Eric N. Ponnampalam, 2007 .

Estimating carcass weight from liveweight in lambs

D. Hopkins, 1991 .

Diverse lamb genotypes 4. Predicting the yield of saleable meat and high value trimmed cuts from carcass measurements.

D. Hopkins, E. Safari, N. Fogarty, 2001, Meat science.

Differences in composition, muscularity, muscle:bone ratio and cut dimensions between six lamb genotypes.

N. Fogarty, D. Hopkins, D. Menzies, 1997, Meat Science.

Does phenotypic selection for fleece weight reduce lamb survival

G. Hinch, S. Hatcher, D. Hopkins, 2007 .

Sire and growth path effects on sheep meat production. 1. Growth and carcass characteristics

David L. Hopkins, D. Hopkins, R. V. D. Ven, 2007 .

Genetic correlations between wool traits and carcass traits in Merino sheep.

J. E. Edwards, S. Hatcher, N. Fogarty, 2017, Journal of animal science.

Predicting the weight of lean meat in lamb carcasses and the suitability of this characteristic as a basis for valuing carcasses.

D. Hopkins, 1994, Meat science.

Improving quality of livestock products to meet market and community demands

D. Hopkins, J. Richards, S. Mortimer, 2019 .

The place of crossbred lambs in Australian lamb production.

D. Hopkins, J. Richards, S. Mortimer, 2013 .

The Significance of Including Breed in the Prediction of Trimmed Fat from Lamb Carcasses using Different Indicators of Fatness

D. Hopkins, E. Safari, P. Holst, 2000 .

Diverse lamb genotypes-1. Yield of saleable cuts and meat in the carcass and the prediction of yield.

N. Fogarty, D. Hopkins, 1998, Meat science.

Growth of lambs over the summer on forage rape.

D. Hopkins, K. Pirlot, A. Roberts, 1992 .

Development of intramuscular fat in prime lambs, young sheep and beef cattle

D. Pethick, D. Hopkins, M. McPhee, 2007 .

The impact of clean fleece weight and bodyweight selection in Merinos on meat traits in the progeny

G. Hinch, S. Hatcher, D. Hopkins, 2008 .

Meat quality, carcass fatness, and growth of short scrotum lambs grazing either forage rape or irrigated perennial pasture

D. Hopkins, K. Pirlot, A. Beattie, 1995 .

The prediction of meat yield in lamb carcasses using primal cut weights, carcass measures and the Hennessy Grading Probe

D. Hopkins, R. V. D. Ven, J. Siddell, 2011 .

A probe to measure GR in lamb carcasses at chain speed.

D. Hopkins, M. Anderson, D. Hall, 1995, Meat science.

Determining GR from subcutaneous fat depth over the eye muscle.

D. Hopkins, 1990 .

Comparison of rankings for lean meat based on results from a CT scanner and a video image analysis system.

D. Hopkins, N. Jay, R. J. van de Ven, 2014, Meat science.

Changes in fat depths and muscle dimensions in growing lambs as measured by real-time ultrasound

D. Hopkins, K. Pirlot, A. Roberts, 1993 .

Genotype and age effects on sheep meat production. 4. Carcass composition predicted by dual energy X-ray absorptiometry

F. Dunshea, D. Pethick, D. Hopkins, 2007 .

The hydration status of lambs after lairage at two Australian abattoirs

D. Pethick, D. Hopkins, R. Jacob, 2006 .

The plasma and urine mineral status of lambs offered diets of perennial wheat or annual wheat, with or without lucerne

D. Hopkins, B. Holman, R. Hayes, 2022, Small Ruminant Research.

Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systems.

L. Schmidtke, D. Hopkins, S. Fowler, 2022, Meat science.

Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef

D. Hopkins, K. Bailes, B. Holman, 2019, Journal of Food Science and Technology.

The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability.

D. Hopkins, D. Collins, B. Holman, 2018, Meat science.

Authenticating common Australian beef production systems using Raman spectroscopy

Stephanie M. Fowler, Leigh M. Schmidtke, David L. Hopkins, 2021 .

Classification of Southern Australian Grass- and Grain-Fed Beef

L. Schmidtke, D. Hopkins, S. Fowler, 2021, Food Analytical Methods.

Nutritional impact on muscle glycogen metabolism in lambs selected for muscling

G. Gardner, J. Thompson, D. Hopkins, 2004 .

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 algae.

D. Hopkins, J. Jacobs, S. Norng, 2016, Meat science.

Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle.

D. Hopkins, Yimin Zhang, Xin Luo, 2019, Meat science.

Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability.

D. Hopkins, B. Holman, C. Coombs, 2016, Meat science.

Effect of eight weeks chilled or frozen storage on consumer-defined sensory quality traits of lamb

M. Friend, D. Hopkins, B. Holman, 2016 .

Effect of chilled storage (up to 8 weeks) on lamb meat quality traits

M. Friend, D. Hopkins, B. Holman, 2016 .

The effect of long-term chilled ageing duration on lamb meat water activity

D. Hopkins, B. Holman, C. Coombs, 2015 .

Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls.

D. Hopkins, Yimin Zhang, Xin Luo, 2020, Meat science.

The impact of carcase estimated breeding values on yield and quality of sheep meat

Boyce, G. Gardner, R. Hegarty, 2006 .

Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR.

P. McGilchrist, D. Hopkins, S. Fowler, 2020, Meat science.

Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses.

D. Hopkins, B. Holman, 2019, Meat science.

Effect of Beef Pre-Cooking Status (Frozen V. Thawed) and Sample Weight on Shear Force Evaluation

D. Hopkins, B. Holman, C. Coombs, 2017, Food Analytical Methods.

Can Raman spectroscopy predict beef meat and eating quality traits

H. Schmidt, D. Hopkins, S. Fowler, 2017 .

Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum.

D. Hopkins, K. Bailes, B. Holman, 2023, Meat science.

The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage.

D. Hopkins, Yimin Zhang, Xin Luo, 2021, Food research international.

Increasing omega-3 levels in meat from ruminants under pasture-based systems.

D. Hopkins, J. Jacobs, E. Ponnampalam, 2018, Revue scientifique et technique.

The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat

D. Hopkins, K. Bailes, B. Holman, 2022, Veterinary and animal science.

Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopy.

Heinar Schmidt, Peter Wynn, H. Schmidt, 2015, Meat science.

Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers.

D. Hopkins, B. Holman, Yimin Zhang, 2020, Meat science.

The quality and mineral composition of the longissimus lumborum and semimembranosus muscles from lambs fed perennial or annual wheat forage with or without lucerne.

D. Hopkins, B. Holman, R. Hayes, 2021, Meat science.

A new generation meat program in Australia within the Co-operative Research Centre for Sheep Industry Innovation

D. Pethick, D. Hopkins, M. Mcdonagh, 2009 .

Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat.

A. Bekhit, D. Hopkins, M. Kerr, 2017, Meat science.

Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins.

D. Hopkins, Yimin Zhang, Xin Luo, 2016, Meat science.

Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus.

A. Bekhit, D. Hopkins, A. Carne, 2015, Meat science.

Are shear force methods adequately reported?

D. Hopkins, B. Holman, S. Fowler, 2016, Meat science.

A hedonic Model of Lamb Carcass Attributes

D. Hopkins, T. Farrell, 2007 .

An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway

Ryan H. L. Ip, M. Gaarder, D. Hopkins, 2020 .

Preliminary investigation for the prediction of intramuscular fat content of lamb in-situ using a hand- held NIR spectroscopic device.

D. Hopkins, S. Fowler, S. Morris, 2020, Meat science.

PROTEIN PROFILE DIFFERENCES IN LONGISSIMUS MUSCLE OF TENDER AND TOUGH LAMB AT 1 AND 5 DAYS OF AGEING

I. Hwang, D. Hopkins, M. Mcdonagh, 2010 .

The relationship of crossbred lamb growth and carcass traits with LAMBPLAN EBVs of sires.

N. Fogarty, A. Gilmour, D. Hopkins, 1997 .

The value of objective online measurement technology: Australian red meat processor perspective

D. Hopkins, R. V. D. Ven, E. Toohey, 2018 .