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Animal Science and Veterinary
Australia
2025

D-Index & Metrics

Animal Science and Veterinary

D-Index
69
Citations
17466
World Ranking
178
National Ranking
13

Research.com Recognitions

  • 2025 - Research.com Animal Science and Veterinary in Australia Leader Award

Overview

David L. Hopkins is affiliated with the New South Wales Department of Primary Industries in Australia. Their research focuses primarily on topics related to meat and animal product quality within the broader field of Agricultural and Biological Sciences.

The main fields of study covered by their research include Agricultural and Biological Sciences with a strong emphasis on Animal Science and Zoology, Biomedical Engineering, Food Science, Molecular Biology, and Analytical Chemistry.

Key research topics explored include:

  • Meat and Animal Product Quality
  • Animal Nutrition and Physiology
  • Advanced Chemical Sensor Technologies
  • Spectroscopy and Chemometric Analyses
  • Ruminant Nutrition and Digestive Physiology
  • Effects of Environmental Stressors on Livestock
  • Identification and Quantification in Food

Hopkins has contributed extensively to the following publication venues:

  • Meat Science
  • Food Research International
  • Small Ruminant Research
  • Journal of Raman Spectroscopy
  • Foods

Frequent collaborators in their research include Benjamin W.B. Holman, Xin Luo, Lixian Zhu, Yimin Zhang, and Xiaoyin Yang.

Some of the recent papers authored or co-authored by Hopkins include:

  • Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review, 2021, Trends in Food Science & Technology
  • Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects, 2020, Meat Science
  • Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies, 2020, Meat Science
  • Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health, 2021, Comprehensive Reviews in Food Science and Food Safety
  • The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef, 2021, Meat Science

The body of work reflects a focus on biochemical markers, quality assessment, and safety considerations in meat and muscle food products, incorporating multi-disciplinary approaches ranging from proteomics to chemical sensor technologies.

Best Publications

  • 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

  • Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

    Alaa El-Din A. Bekhit;Benjamin W.B. Holman;Stephen G. Giteru;Stephen G. Giteru;David L. Hopkins

  • Relationship between consumer ranking of lamb colour and objective measures of colour.

    S. Khliji;R. van de Ven;T.A. Lamb;M. Lanza

  • The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness.

    I.H. Hwang;C.E. Devine;D.L. Hopkins

  • 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

  • Exogenous Proteases for Meat Tenderization

    Alaa A. Bekhit;David L. Hopkins;Geert Geesink;Adnan A. Bekhit

  • 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

  • Long-term red meat preservation using chilled and frozen storage combinations: A review.

    Cassius E.O. Coombs;Cassius E.O. Coombs;Benjamin W.B. Holman;Michael A. Friend;David L. Hopkins

  • Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

    Eric N. Ponnampalam;David L. Hopkins;Heather Bruce;Duo Li

  • Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

    Minh Ha;Alaa El-Din A. Bekhit;Alan Carne;David L. Hopkins

  • Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

    Benjamin W.B. Holman;Remy J. van de Ven;Yanwei Mao;Cassius E.O. Coombs

  • 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

  • Genetic parameters for meat quality traits of Australian lamb meat

    S.I. Mortimer;J.H.J. van der Werf;R.H. Jacob;D.L. Hopkins

  • Diverse lamb genotypes-2. Meat pH, colour and tenderness.

    D.L. Hopkins;N.M. Fogarty

  • The impact of processing on sensory and objective measurements of sheep meat eating quality

    John Mitchell Thompson;D L Hopkins;D N D'Souza;P J Walker

  • The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin

    D.L Hopkins;J.M Thompson

  • A research note on factors affecting the determination of myofibrillar fragmentation.

    D.L Hopkins;P.J Littlefield;J.M Thompson

  • Diverse lamb genotypes. 3. Eating quality and the relationship between its objective measurement and sensory assessment

    E. Safari;N.M. Fogarty;G.R. Ferrier;L.D. Hopkins

  • Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects.

    Raheel Suleman;Zhenyu Wang;Rana Muhammad Aadil;Teng Hui

  • Genotype and age effects on sheep meat production 3. Meat quality

    D. L. Hopkins;D. F. Stanley;L. C. Martin;E. S. Toohey

  • Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies.

    Mohammed Gagaoua;E.M. Claudia Terlouw;Anne Maria Mullen;Daniel Franco

  • Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

    Yimin Zhang;Benjaminn W.B. Holman;Benjaminn W.B. Holman;Eric N. Ponnampalam;Matthew G. Kerr

  • The impact of supplementing lambs with algae on growth, meat traits and oxidative status.

    D.L. Hopkins;E.H. Clayton;T.A. Lamb;R.J. van de Ven

  • Video image analysis in the Australian meat industry--precision and accuracy of predicting lean meat yield in lamb carcasses.

    DL Hopkins;E Safari;John Mitchell Thompson;CR Smith

  • Development of a sensory protocol for testing palatability of sheep meats

    John Mitchell Thompson;A Gee;D L Hopkins;D W Pethick

  • Effects of animal age on the eating quality of sheep meat

    D.W. Pethick;D.L. Hopkins;D.N. D'Souza;J.M. Thompson

Frequent Co-Authors

Benjamin W.B. Holman
Benjamin W.B. Holman New South Wales Department of Primary Industries
David W. Pethick
David W. Pethick Murdoch University
Eric N. Ponnampalam
Eric N. Ponnampalam University of Melbourne
Robyn D. Warner
Robyn D. Warner University of Melbourne
Robin H. Jacob
Robin H. Jacob Government of Western Australia
Graham E. Gardner
Graham E. Gardner Murdoch University
John Mitchell Thompson
John Mitchell Thompson University of New England
G. H. Geesink
G. H. Geesink University of New England
Frank R. Dunshea
Frank R. Dunshea University of Melbourne
Alaa El-Din A. Bekhit
Alaa El-Din A. Bekhit University of Otago

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Related Online Degrees & Career Pathways

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