61. Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights. (May 2019) Authors: Logan, Bridgette G.; Bush, Russell D.; Biffin, Tamara E.; Hopkins, David L.; Smith, Melanie A. Journal: Meat science Issue: Volume 151(2019) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
62. Meat of South American camelids - Sensory quality and nutritional composition. (January 2021) Authors: Popova, Teodora; Tejeda, Leslie; Peñarrieta, J. Mauricio; Smith, Melanie A.; Bush, Russell D.; Hopkins, David L. Journal: Meat science Issue: Volume 171(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
63. Meat packaging solutions to current industry challenges: A review. (October 2018) Authors: Holman, Benjamin W.B.; Kerry, Joseph P.; Hopkins, David L. Journal: Meat science Issue: Volume 144(2018) Page Start: 159 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
64. Modelling lamb carcase pH and temperature decline parameters: Relationship to shear force and abattoir variation. (February 2015) Authors: Hopkins, David L.; Holman, Benjamin W.B.; van de Ven, Remy J. Journal: Meat science Issue: Volume 100(2015:Feb.) Page Start: 85 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
65. Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations. (November 2019) Authors: Holman, Benjamin W.B.; Ponnampalam, Eric N.; Kilgannon, Ashleigh K.; Collins, Damian; Plozza, Tim; Hopkins, David L. Journal: Meat science Issue: Volume 157(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
66. Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies. (February 2021) Authors: Gagaoua, Mohammed; Terlouw, E.M. Claudia; Mullen, Anne Maria; Franco, Daniel; Warner, Robyn D.; Lorenzo, José M.; Purslow, Peter P.; Gerrard, David; Hopkins, David L.; Troy, Declan; Picard, Brigitte 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) ↗
67. 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. (January 2016) Authors: Ponnampalam, Eric N.; Burnett, Viv F.; Norng, Sorn; Hopkins, David L.; Plozza, Tim; Jacobs, Joe L. Journal: Meat science Issue: Volume 111(2016:Jan.) Page Start: 154 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
68. Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs. (August 2019) Authors: Fowler, Stephanie M.; Morris, Stephen; Hopkins, David L. Journal: Meat science Issue: Volume 154(2019) Page Start: 126 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
69. Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies. Issue 5 (10th September 2013) Authors: Bekhit, Alaa El‐Din A.; Hopkins, David L.; Fahri, Fahri T.; Ponnampalam, Eric N. Journal: Comprehensive reviews in food science and food safety Issue: Volume 12:Issue 5(2013:Sep.) Page Start: 565 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
70. Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin. (July 2021) Authors: Fowler, Stephanie M.; Wheeler, David; Morris, Stephen; Mortimer, Suzanne I.; Hopkins, David L. Journal: Meat science Issue: Volume 177(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗