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David L. Hopkins

Cooperative Research Centre
Charles Sturt University
University of New England (Australia)

439

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7659

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Variation between Merino sires in lamb carcass value

2021
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Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health.

2021 Comprehensive Reviews in Food Science and Food Safety
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Meat of south American Camelids - Sensory quality and nutritional composition

2021 Meat Science
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The effect of two years frozen storage at -18 or -12 °C on aged beef quality traits

2021
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Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality

2021 Meat Science
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A review on growth promoters still allowed in cattle and pig production

2021 Livestock Science
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Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

2021 Trends in Food Science and Technology
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Partial least squares and machine learning for the prediction of intramuscular fat content of lamb loin.

2021 Meat Science
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Authenticating common Australian beef production systems using Raman spectroscopy

2021 Food Control
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Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls

2021 Meat Science
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