21. Differentiating various beef cuts using spatially offset Raman spectroscopy. (3rd February 2020) Authors: Ostovar Pour, Saeideh; Fowler, Stephanie M.; Hopkins, David L.; Torley, Peter; Gill, Harsharn; Blanch, Ewan W. Journal: Journal of Raman spectroscopy Issue: Volume 51:Number 4(2020) Page Start: 711 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
22. Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?. (March 2016) Authors: Starkey, Colin.P.; Geesink, Geert.H.; Collins, Damian; Hutton Oddy, V.; Hopkins, David L. Journal: Meat science Issue: Volume 113(2016:Mar.) Page Start: 51 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
23. Dr. Ahmed Ouali, 1948–2020. (September 2020) Authors: Gagaoua, Mohammed; Sentandreu, Miguel Angel; Coulis, Gérald; Aubry, Laurent; Astruc, Thierry; Herrera-Mendez, Carlos; Valin, Christian; Benyamin, Yves; Fernandez, Eric; Gaillard-Martinie, Brigitte; Picard, Brigitte; Terlouw, Claudia; Hocquette, Jean-François; Zabari, Mohammed; Troy, Declan; Hopki... Journal: Meat science Issue: Volume 167(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
24. Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat. Issue 6 (9th September 2019) Authors: Zhang, Yimin; Mao, Yanwei; Li, Ke; Luo, Xin; Hopkins, David L. Journal: Comprehensive reviews in food science and food safety Issue: Volume 18:Issue 6(2019) Page Start: 1676 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
25. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. (September 2020) Authors: Suleman, Raheel; Wang, Zhenyu; Aadil, Rana Muhammad; Hui, Teng; Hopkins, David L.; Zhang, Dequan Journal: Meat science Issue: Volume 167(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
26. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef. (June 2022) Authors: Zhao, Yan; Kong, Xiao; Yang, Xiaoyin; Zhu, Lixian; Liang, Rongrong; Luo, Xin; Zhang, Liang; Hopkins, David L.; Mao, Yanwei; Zhang, Yimin Journal: Meat science Issue: Volume 188(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
27. 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) ↗
28. 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) ↗
29. 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) ↗
30. 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) ↗