David Hopkins

Charles Sturt University

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Articles (29)

Collaborators (4)

Eliza Kostyra

Warsaw University of Life Sciences

Pasquale De Palo

Full professor

University of Bari Aldo Moro

Stephen Cork

Charles Sturt University

Leigh Schmidtke

Charles Sturt University

David Hopkins

Research Interests

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Contact this professor

Articles (29)

Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics

The effect of sustainable vacuum packaging selection on the quality, colour stability, and freshness of lamb meat stored chilled for up to 20 weeks

Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meat

Fatty acid and oxidation biomarker concentrations in meat from lambs grazing perennial wheat in binary mixtures with different legumes (clover, serradella, or lucerne) or with a mineral supplement

Sustainable vacuum packaging material influences the fatty acid composition and oxidative stability of chilled lamb meat stored for up to 20 weeks

Non-Destructive and Real-Time Discrimination of Normal and Frozen-Thawed Beef Based on a Novel Deep Learning Model

Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contamination

The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at −12 or −18 °C

Choice of companion legume influences lamb liveweight output and grain yields in a dual use perennial wheat/legume intercrop system

Chinese consumer perception and purchasing behavior of beef - mainly in North and East China

Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis

Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats

Continued development of a tool to measure intramuscular fat of Australian lamb carcases in commercial situations

Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef

Validation of Raman spectroscopic models to verify the origin of Australian beef grown under different production systems

LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem

Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat

Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations

Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage

The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement

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

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

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

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

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

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

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

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

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

Collaborators (4)

Eliza Kostyra

Pasquale De Palo

Stephen Cork

Leigh Schmidtke

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