David L. Hopkins

Binni Creek Road
Cowra, NSW 2794, Australia

Last Updated: 09/26/2026

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Found 190 publications

Artichoke bracts silage in the finishing diet of beef steers: microbial, volatile, and sensory dynamics during dry aging.

Artichoke bracts silage in the finishing diet of beef steers: microbial, volatile, and sensory dynamics during dry aging.

Journal: Meat science

Published: April 23, 2026

Dry-aged meat quality in veal calves fed with milk whey.

Dry-aged meat quality in veal calves fed with milk whey.

Journal: Meat science

Published: September 18, 2025

Non-Destructive and Real-Time Discrimination of Normal and Frozen-Thawed Beef Based on a Novel Deep Learning Model.

Non-Destructive and Real-Time Discrimination of Normal and Frozen-Thawed Beef Based on a Novel Deep Learning Model.

Journal: Foods (Basel, Switzerland)

Published: August 01, 2025

A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meats.

A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meats.

Journal: Meat science

Published: June 30, 2025

Sustainable vacuum packaging material influences the fatty acid composition and oxidative stability of chilled lamb meat stored for up to 20 weeks.

Sustainable vacuum packaging material influences the fatty acid composition and oxidative stability of chilled lamb meat stored for up to 20 weeks.

Journal: Meat science

Published: April 08, 2025

Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meat.

Raman spectroscopy is a non-invasive method to predict the total viable microbial count through the packaging material of vacuum packaged lamb meat.

Journal: Meat science

Published: March 24, 2025

Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging.

Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging.

Journal: Meat science

Published: March 17, 2025

Fatty acid and oxidation biomarker concentrations in meat from lambs grazing perennial wheat in binary mixtures with different legumes (clover, serradella, or lucerne) or with a mineral supplement.

Fatty acid and oxidation biomarker concentrations in meat from lambs grazing perennial wheat in binary mixtures with different legumes (clover, serradella, or lucerne) or with a mineral supplement.

Journal: Meat science

Published: March 05, 2025

Corrigendum to "Dry-aged beef quality with the addition of Mucor flavus - Sensory, chemosensory and fatty acid analysis" [Meat Science, Volume 220, February 2025, 109691].

Corrigendum to "Dry-aged beef quality with the addition of Mucor flavus - Sensory, chemosensory and fatty acid analysis" [Meat Science, Volume 220, February 2025, 109691].

Journal: Meat science

Published: January 18, 2025

Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contamination.

Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contamination.

Journal: Meat science

Published: January 03, 2025

The effect of sustainable vacuum packaging selection on the quality, colour stability, and freshness of lamb meat stored chilled for up to 20 weeks.

The effect of sustainable vacuum packaging selection on the quality, colour stability, and freshness of lamb meat stored chilled for up to 20 weeks.

Journal: Meat science

Published: December 02, 2024

The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at -12 or -18 °C.

The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at -12 or -18 °C.

Journal: Meat science

Published: September 22, 2024

Showing 1-12 of 190

Last Updated: 09/26/2026