David Hopkins
Centers for Disease Control and Prevention(US)IP Australia(AU)New South Wales Department of Primary Industries(AU)New South Wales Department of Primary Industries(AU)Centers for Disease Control and Prevention(UG)Department of Primary Industries and Regional Development(AU)CDC Foundation(US)The University of Texas Health Science Center(US)ACT GovernmentShandong Agricultural University(CN)
Publications by Year
Research Areas
Meat and Animal Product Quality, Animal Nutrition and Physiology, Genetic and phenotypic traits in livestock, Ruminant Nutrition and Digestive Physiology, Advanced Chemical Sensor Technologies
Most-Cited Works
- → Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review(2021)846 cited
- → 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)759 cited
- → Relationship between consumer ranking of lamb colour and objective measures of colour(2010)348 cited
- → The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness(2003)289 cited
- → Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep(2006)253 cited
- → Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review(2017)246 cited