1. A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display. (January 2019) Authors: Holman, Benjamin W.B.; Hopkins, David L. Journal: Meat science Issue: Volume 147(2019) Page Start: 162 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Are shear force methods adequately reported?. (September 2016) Authors: Holman, Benjamin W.B.; Fowler, Stephanie M.; Hopkins, David L. Journal: Meat science Issue: Volume 119(2016:Sep.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Are shear force methods adequately reported?. (September 2016) Authors: Holman, Benjamin W.B.; Fowler, Stephanie M.; Hopkins, David L. Journal: Meat science Issue: Volume 119(2016:Sep.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses. (March 2019) Authors: Holman, Benjamin W.B.; Hopkins, David L. Journal: Meat science Issue: Volume 149(2019) Page Start: 24 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers. (February 2021) Authors: Zhang, Yining; Holman, Benjamin W.B.; Mao, Yanwei; Chen, Xue; Luo, Xin; Hopkins, David L.; Zhang, Yimin Journal: Meat science Issue: Volume 172(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force. (September 2018) Authors: Silva, Douglas R.G.; Holman, Benjamin W.B.; Kerr, Matthew J.; Morris, Stephen; Ramos, Eduardo M.; Hopkins, David L. Journal: Meat science Issue: Volume 143(2018) Page Start: 219 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. 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: 1. Meat quality and microbial loads. (November 2017) Authors: Holman, Benjamin W.B.; Coombs, Cassius E.O.; Morris, Stephen; Kerr, Matthew J.; Hopkins, David L. Journal: Meat science Issue: Volume 133(2017) Page Start: 133 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. 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: 2. Lipid oxidation and fatty acid profiles. (February 2018) Authors: Holman, Benjamin W.B.; Coombs, Cassius E.O.; Morris, Stephen; Bailes, Kristy; Hopkins, David L. Journal: Meat science Issue: Volume 136(2018) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 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. (May 2018) Authors: Holman, Benjamin W.B.; Coombs, Cassius E.O.; Morris, Stephen; Kerr, Matthew J.; Hopkins, David L. Journal: Meat science Issue: Volume 139(2018) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters. (February 2018) Authors: Coombs, Cassius E.O.; Holman, Benjamin W.B.; Ponnampalam, Eric N.; Morris, Stephen; Friend, Michael A.; Hopkins, David L. Journal: Meat science Issue: Volume 136(2018) Page Start: 116 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗