Search Results - "de Ven, Remy van"

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour by Holman, Benjamin W.B., van de Ven, Remy J., Mao, Yanwei, Coombs, Cassius E.O., Hopkins, David L.

“…We aimed to establish colorimetric thresholds based upon the capacity for instrumental measures to predict consumer satisfaction with beef colour. A web-based…”
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Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability by Holman, Benjamin W.B., Mao, Yanwei, Coombs, Cassius E.O., van de Ven, Remy J., Hopkins, David L.

“…The relationship between instrumental colorimetric values (L*, a*, b*, the ratio of reflectance at 630nm and 580nm) and consumer perception of acceptable beef…”
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Modelling the decline of pH in muscles of lamb carcases by van de Ven, Remy J., Pearce, Kelly L., Hopkins, David L.

“…Assuming an exponential decay model (EDM) for pH decline as a function of temperature, ideal shortening (i.e. neither hot nor cold shortening) for an…”
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The effect of forage type on lamb carcass traits, meat quality and sensory traits by De Brito, Gerlane F., McGrath, Shawn R., Holman, Benjamin W.B., Friend, Michael A., Fowler, Stephanie M., van de Ven, Remy J., Hopkins, David L.

“…The aim of this study was to evaluate the effect of different forage-types on lamb carcass, meat quality and sensory attributes. Sixty-two, White Dorper lambs…”
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Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness by Bekhit, Alaa El-Din A, van de Ven, Remy, Suwandy, Via, Fahri, Fahri, Hopkins, David L

“…Despite the release of several reports highlighting the potential benefits of pulsed electric field (PEF) technology in food processing, there are limited…”
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Home range, activity and sociality of a top predator, the dingo: a test of the Resource Dispersion Hypothesis by Newsome, Thomas M., Ballard, Guy-Anthony, Dickman, Christopher R., Fleming, Peter J. S., van de Ven, Remy

“…The idea that groups of individuals may develop around resource patches led to the formulation of the Resource Dispersion Hypothesis (RDH). We tested the…”
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Human-resource subsidies alter the dietary preferences of a mammalian top predator by Newsome, Thomas M, Ballard, Guy-Anthony, Fleming, Peter J. S, van de Ven, Remy, Story, Georgeanna L, Dickman, Christopher R

“…Resource subsidies to opportunistic predators may alter natural predator–prey relationships and, in turn, have implications for how these predators affect…”
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DIFFERENT SEROLOGICAL PROFILES TO CO-OCCURRING PATHOGENIC AND NONPATHOGENIC CALICIVIRUSES IN WILD EUROPEAN RABBITS (ORYCTOLAGUS CUNICULUS) ACROSS AUSTRALIA by Cox, Tarnya E., Liu, June, de Ven, Remy van, Strive, Tanja

“…Rabbit hemorrhagic disease virus (RHDV) was released in Australia as a biocontrol agent for wild European rabbits (Oryctolagus cuniculus) in 1995–96; however,…”
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Modelling lamb carcase pH and temperature decline parameters: Relationship to shear force and abattoir variation by Hopkins, David L., Holman, Benjamin W.B., van de Ven, Remy J.

“…Carcase pH and temperature decline rates influence lamb tenderness; therefore pH decline parameters are beneficial when modelling tenderness. These include pH…”
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Post-mortem modelling of pH and temperature in related lamb carcases by van de Ven, Remy J., Pearce, Kelly L., Hopkins, David L.

“…Exponential decay models have been used to model pH and temperature decline in lamb carcases post mortem. Such models, once fitted to carcase data, can then be…”
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Effect of Pulsed Electric Field Treatment on the Eating and Keeping Qualities of Cold-Boned Beef Loins: Impact of Initial pH and Fibre Orientation by Suwandy, Via, Carne, Alan, van de Ven, Remy, Bekhit, Alaa El-Din A., Hopkins, David L.

“…In this study, the effects of fibre direction and initial pH on the effectiveness of pulsed electric field (PEF) treatment (10 kV, 90 Hz, 20 μs) to improve the…”
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Effect of Repeated Pulsed Electric Field Treatment on the Quality of Cold-Boned Beef Loins and Topsides by Suwandy, Via, Carne, Alan, van de Ven, Remy, Bekhit, Alaa El-Din A., Hopkins, David L.

“…Tenderness, water loss, colour and lipid stability are important quality attributes of fresh meat. This study investigated the effect of repeated (1×, 2× or…”
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Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm) by Holman, Benjamin W.B., Ponnampalam, Eric N., van de Ven, Remy J., Kerr, Matthew G., Hopkins, David L.

“…The effect of aperture size on the assessment of lamb meat colour values (L*, a*, b* and R630/580) was investigated. Two experiments using 2 HunterLab MiniScan…”
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Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir by ZHANG, Yi-min, Hopkins, David L., ZHAO, Xiao-xiao, van de Ven, Remy, MAO, Yan-wei, ZHU, Li-xian, HAN, Guang-xing, LUO, Xin

“…This study investigated the pH/temperature decline of beef carcasses in a typical Chinese abattoir and color development as pH declined during rigor onset.A…”
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Imaging of Intact Ovine m. semimembranosus by Confocal Raman Microscopy by Fowler, Stephanie M., Wood, Bayden R., Ottoboni, Matteo, Baldi, Gianluca, Wynn, Peter, van de Ven, Remy, Hopkins, David L.

“…This paper reports for the first time the application of Raman confocal microscopic imaging to determine the impact of chemical and spatial differences in…”
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Effect of Beef Pre-Cooking Status (Frozen V. Thawed) and Sample Weight on Shear Force Evaluation by Holman, Benjamin W. B., Van De Ven, Remy J., Coombs, Cassius E. O., Hopkins, David L.

“…Shear force (SF) is a routine measure used in meat research to define tenderness, but the procedures are not standard. As a result, many studies have failed to…”
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Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loins by Fowler, Stephanie M., Schmidt, Heinar, van de Ven, Remy, Hopkins, David L.

“…A preliminary investigation was conducted to determine the potential for a handheld Raman spectroscopic device to predict sensory traits determined by an…”
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Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides by Bekhit, Alaa El-Din A., Suwandy, Via, Carne, Alan, van de Ven, Remy, Hopkins, David L.

“…The effects of repeated (1×, 2×, 3×) pulsed electric field (PEF) treatment (10kV, 90Hz, 20μs) on the quality of beef loins and topsides were evaluated,…”
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The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris by Starkey, Colin P., Geesink, Geert H., van de Ven, Remy, Hopkins, David L.

“…This study aimed to identity the relationships between known variants of tenderness (collagen content (total and soluble), desmin degradation and sarcomere…”
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Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus by Suwandy, Via, Carne, Alan, van de Ven, Remy, Bekhit, Alaa El-Din A., Hopkins, David L.

“…The effects of pulsed electric field (PEF) and ageing (3, 7, 14 and 21days) on the shear force, protein profile, and post-mortem proteolysis of beef loins (M…”
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