D. Hopkins

Meat Science · with Pethick · 2000–2021

A researcher in the Science corpus: 11 papers; trusts 0 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Papers from D. Hopkins's perspective

Ordered by how strongly the researchers D. Hopkins trusts endorse each paper. Same corpus, a different order for every researcher.

1. The impact of processing on sensory and objective measurements of sheep meat eating quality
2. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. (Meat Science)
3. Charting the proteomes of organisms with unsequenced genomes by MALDI-quadrupole time-of-flight mass spectrometry and BLAST homology searching. (Analytical Chemistry)
4. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. (Meat Science)
5. Meat ageing: Reconsideration of the current concept
6. Effects of heat on meat proteins - Implications on structure and quality of meat products. (Meat Science)
7. Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat
8. Lawrie's Meat Science
9. Quantitative and molecular genetic influences on properties of beef: a review
10. Genetic and phenotypic characterisation of animal, carcass, and meat quality traits from temperate and tropically adapted beef breeds. 1. Animal measures

Their papers

• 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. (2011) — 748 citations
• Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review (2021) — 851 citations
• Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins (2012) — 200 citations
• Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses (2010) — 88 citations
• Genotype and age effects on sheep meat production 3. Meat quality (2007) — 123 citations
• Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep (2006) — 254 citations
• Development of a sensory protocol for testing palatability of sheep meats (2005) — 94 citations
• Effects of animal age on the eating quality of sheep meat (2005) — 86 citations
• The impact of processing on sensory and objective measurements of sheep meat eating quality (2005) — 140 citations
• Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat (2002) — 135 citations
• Lamb production from diverse genotypes. 1. Lamb growth and survival and ewe performance (2000) — 83 citations