Search Results - "Hopkins, David"

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review by Bekhit, Alaa El-Din A., Holman, Benjamin W.B., Giteru, Stephen G., Hopkins, David L.

“…Meat is a perishable product and during storage, the actions of microorganisms and endogenous enzymes result in chemical compositional changes. Total volatile…”
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Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects by Suleman, Raheel, Wang, Zhenyu, Aadil, Rana Muhammad, Hui, Teng, Hopkins, David L., Zhang, Dequan

“…Lamb meat is cooked using different methods which help to impart good taste, flavour and aroma and they also improve the nutritional quality and ensure food…”
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Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics by Wu, Shuang, Luo, Xin, Yang, Xiaoyin, Hopkins, David L., Mao, Yanwei, Zhang, Yimin

“…Label-free proteomics was applied to understand the color and color stability development of dark cutting beef (DC). The color traits of DC (pH = 6.86) and…”
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Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies by 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

“…Over the last two decades, proteomics have been employed to decipher the underlying factors contributing to variation in the quality of muscle foods, including…”
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Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review by Pearce, Kelly L., Rosenvold, Katja, Andersen, Henrik J., Hopkins, David L.

“…This paper reviews current knowledge on the distribution and mobility of water in muscle (myowater) ante- and post mortem and factors affecting these in…”
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The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review by Holman, Benjamin W.B., Hopkins, David L.

“…Meat scientists often use objective, laboratory-based methods to understand the sensorial properties of red meat. These approaches are advantageous because of…”
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The cerebellum in Alzheimer's disease: evaluating its role in cognitive decline by Jacobs, Heidi I L, Hopkins, David A, Mayrhofer, Helen C, Bruner, Emiliano, van Leeuwen, Fred W, Raaijmakers, Wijnand, Schmahmann, Jeremy D

“…The cerebellum modulates cognition and emotion, in addition to its role in motor learning. Jacobs et al. report parallels between cerebellar structural and…”
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Ideological Republicans and Group Interest Democrats: The Asymmetry of American Party Politics by Grossmann, Matt, Hopkins, David A.

“…Scholarship commonly implies that the major political parties in the United States are configured as mirror images to each other, but the two sides actually…”
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Soil organic matter turnover is governed by accessibility not recalcitrance by Dungait, Jennifer A. J., Hopkins, David W., Gregory, Andrew S., Whitmore, Andrew P.

“…Mechanisms to mitigate global climate change by sequestering carbon (C) in different ‘sinks' have been proposed as at least temporary measures. Of the major…”
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Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages by Manzoor, Arshied, Haque, Abdul, Ahmad, Saghir, Hopkins, David L.

“…The antioxidant effect of betel leaf extract (BLE) on lipid and protein oxidation, microbial count and physicochemical attributes was investigated in meat…”
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Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat by Chen, Xue, Zhao, Jiayue, Zhu, Lixian, Luo, Xin, Mao, Yanwei, Hopkins, David L., Zhang, Yimin, Dong, Pengcheng

“…[Display omitted] •MAP samples obtained higher redness, better sensory scores and lower lipid oxidation.•CO-MAP samples exhibited the lowest TBARS…”
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Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle by Lu, Xiao, Zhang, Yimin, Zhu, Lixian, Luo, Xin, Hopkins, David L.

“…The effect of superchilled storage (SC, −4 °C) on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle compared with…”
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Long-term red meat preservation using chilled and frozen storage combinations: A review by Coombs, Cassius E.O., Holman, Benjamin W.B., Friend, Michael A., Hopkins, David L.

“…This paper reviews current literature relating to the effects of chilled and frozen storage on the quality characteristics of red meat (lamb and beef). These…”
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Persistent fatigue following SARS-CoV-2 infection is common and independent of severity of initial infection by Townsend, Liam, Dyer, Adam H, Jones, Karen, Dunne, Jean, Mooney, Aoife, Gaffney, Fiona, O'Connor, Laura, Leavy, Deirdre, O'Brien, Kate, Dowds, Joanne, Sugrue, Jamie A, Hopkins, David, Martin-Loeches, Ignacio, Ni Cheallaigh, Cliona, Nadarajan, Parthiban, McLaughlin, Anne Marie, Bourke, Nollaig M, Bergin, Colm, O'Farrelly, Cliona, Bannan, Ciaran, Conlon, Niall

“…Fatigue is a common symptom in those presenting with symptomatic COVID-19 infection. However, it is unknown if COVID-19 results in persistent fatigue in those…”
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Removal of copper from sulfate solutions using biochar derived from crab processing by-product by Hopkins, David T., MacQuarrie, Stephanie, Hawboldt, Kelly A.

“…Increasing metal demand is accelerating the mining and processing of minerals, however to ensure sustainable growth innovative approaches are required to…”
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Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions by Yang, Xiaoyin, Zhang, Yi, Luo, Xin, Zhang, Yimin, Zhu, Lixian, Xu, Baochen, Hopkins, David L., Liang, Rongrong

“…The current research evaluated the combined effect of oxygen concentration (20%, 50% and 80% O2) and storage temperature (4°C or −1.5°C) on the fresh and…”
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Preliminary investigation for the prediction of intramuscular fat content of lamb in-situ using a hand- held NIR spectroscopic device by Fowler, Stephanie M., Morris, Stephen, Hopkins, David L.

“…Intramuscular fat (IMF) content is critical in the determination of eating quality. At present the Australian lamb industry has no ability to measure IMF as…”
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Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China by Chen, Xue, Zhang, Yimin, Yang, Xiaoyin, Hopkins, David L., Zhu, Lixian, Dong, Pengcheng, Liang, Rongrong, Luo, Xin

“…The aim of this study was to investigate the shelf-life and microbial community dynamics of super-chilled vacuum-packaged beef striploins imported from…”
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Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics by Gagaoua, Mohammed, Prieto, Nuria, Hopkins, David L., Baldassini, Welder, Zhang, Yimin, López-Campos, Oscar, Albenzio, Marzia, della Malva, Antonella

“…Ensuring consistent beef eating quality is paramount for meeting consumer demands and sustaining the meat industry. Electrical stimulation (ES) is a…”
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Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs by Fowler, Stephanie M., Morris, Stephen, Hopkins, David L.

“…Despite the value of key nutritional components of lamb to human health, a large scale literature review recently highlighted the lack of nutritional…”
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