David L. Hopkins focuses on Animal science, Tenderness, Food science, Biotechnology and Environmental management system. His study ties his expertise on Carcass weight together with the subject of Animal science. His studies deal with areas such as Significant difference, Agronomy, Shear force, Anatomy and Ageing as well as Tenderness.
The study incorporates disciplines such as Vitamin E and Fatty acid in addition to Food science. His Biotechnology study incorporates themes from Eicosapentaenoic acid, Docosahexaenoic acid, Supply chain and Flock. Many of his studies on Environmental management system apply to Intramuscular fat as well.
His primary areas of investigation include Animal science, Food science, Tenderness, Environmental management system and Loin. His Animal science research incorporates themes from Soil indicators, Carcass weight and Biotechnology. His biological study spans a wide range of topics, including Quality, TBARS and Lipid oxidation.
His Lipid oxidation research is multidisciplinary, incorporating perspectives in Vitamin E and Fatty acid. His Tenderness study combines topics from a wide range of disciplines, such as Longissimus, Shear force, Intramuscular fat and Stimulation. His Environmental management system research is under the purview of Agronomy.
His main research concerns Food science, Animal science, Lipid oxidation, Longissimus Lumborum and Tenderness. His Food science research includes themes of TBARS and Thiobarbituric acid. His studies in Animal science integrate themes in fields like Shear force and Ageing.
David L. Hopkins combines subjects such as Polyunsaturated fatty acid, Fatty acid, Metmyoglobin and Vitamin E with his study of Lipid oxidation. His study in Tenderness is interdisciplinary in nature, drawing from both Pasture and Linear regression. Loin and Longissimus Thoracis are frequently intertwined in his study.
David L. Hopkins mostly deals with Food science, Animal science, Thiobarbituric acid, Lipid oxidation and TBARS. David L. Hopkins has researched Food science in several fields, including Cattle feeding and Metmyoglobin. David L. Hopkins undertakes interdisciplinary study in the fields of Animal science and Vicugna pacos through his research.
His Lipid oxidation research integrates issues from Maillard reaction and Polyunsaturated fatty acid, Fatty acid. His TBARS research is multidisciplinary, relying on both Increased lipid and Stimulation. His Shear force research is multidisciplinary, incorporating elements of Linear regression, Tenderness and Confidence interval.
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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.
Kelly L. Pearce;Katja Rosenvold;Henrik J. Andersen;Henrik J. Andersen;David L. Hopkins.
Meat Science (2011)
The role of insulin in human brain glucose metabolism: an 18fluoro-deoxyglucose positron emission tomography study.
Emma M. Bingham;David Hopkins;Diarmuid Smith;Andrew Pernet.
The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness.
I.H. Hwang;C.E. Devine;D.L. Hopkins.
Meat Science (2003)
Relationship between consumer ranking of lamb colour and objective measures of colour.
S. Khliji;R. van de Ven;T.A. Lamb;M. Lanza.
Meat Science (2010)
Attenuation of insulin-evoked responses in brain networks controlling appetite and reward in insulin resistance: the cerebral basis for impaired control of food intake in metabolic syndrome?
Karen Anthony;Laurence J. Reed;Joel T. Dunn;Emma Bingham.
Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep
DL Hopkins;Roger Hegarty;PJ Walker;David W Pethick.
Australian Journal of Experimental Agriculture (2006)
Endocrine and metabolic link to coronavirus infection.
Stefan R. Bornstein;Stefan R. Bornstein;Rinkoo Dalan;Rinkoo Dalan;David Hopkins;Geltrude Mingrone;Geltrude Mingrone;Geltrude Mingrone.
Nature Reviews Endocrinology (2020)
Diverse lamb genotypes-2. Meat pH, colour and tenderness.
D.L. Hopkins;N.M. Fogarty.
Meat Science (1998)
Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat
David L Hopkins;John Mitchell Thompson.
Crop & Pasture Science (2002)
Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies.
Alaa El-Din A. Bekhit;David L. Hopkins;Fahri T. Fahri;Eric N. Ponnampalam.
Comprehensive Reviews in Food Science and Food Safety (2013)
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