Zobrazeno 1 - 10
of 349
pro vyhledávání: '"David L, Hopkins"'
Autor:
Shuang Wu, Jina Han, Rongrong Liang, Pengcheng Dong, Lixian Zhu, David L. Hopkins, Yimin Zhang, Xin Luo
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 12, Pp 1999-2007 (2020)
Objective This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutti
Externí odkaz:
https://doaj.org/article/0c7b3f699be647ef8aaee131dfe86605
Autor:
Benjamin W.B. Holman, Stephanie M. Fowler, Gordon Refshauge, Richard C. Hayes, Matthew T. Newell, Edward H. Clayton, Kristy L. Bailes, David L. Hopkins
Publikováno v:
Veterinary and Animal Science, Vol 15, Iss , Pp 100230- (2022)
The current study investigated the fatty acid profile and oxidative status of the meat from lambs that were fed a novel perennial wheat or a conventional annual wheat, either as a cereal monoculture or lucerne biculture. Twelve lambs were assigned to
Externí odkaz:
https://doaj.org/article/1cfbf85081e44d86bf54bcf82b7af649
Autor:
Yi-min ZHANG, Xiu-ze ZHANG, Tian-tian WANG, David L. Hopkins, Yan-wei MAO, Rong-rong LIANG, Guang-fu YANG, Xin LUO, Li-xian ZHU
Publikováno v:
Journal of Integrative Agriculture, Vol 17, Iss 9, Pp 2118-2125 (2018)
In order to improve beef color and color stability, step-chilling (SC) was applied on excised bovine longissimus lumborum muscle, with chilling starting at 0–4°C for 5 h, then holding the temperature at 12–18°C for 6 h, followed by 0–4°C aga
Externí odkaz:
https://doaj.org/article/63452bac0d7a4ee283923afae9a4ba24
Autor:
Yi-min ZHANG, David L. Hopkins, Xiao-xiao ZHAO, Remy van de Ven, Yan-wei MAO, Li-xian ZHU, Guang-xing HAN, Xin LUO
Publikováno v:
Journal of Integrative Agriculture, Vol 17, Iss 7, Pp 1691-1695 (2018)
This study investigated the pH/temperature decline of beef carcasses in a typical Chinese abattoir and color development as pH declined during rigor onset. A natural cubic spline model was used to model the pH/temperature decline for those carcasses
Externí odkaz:
https://doaj.org/article/fdf741e759074daa9555029c11cbd55e
Autor:
Jessica de Souza Vilela, Tharcilla I. R. C. Alvarenga, Nigel R. Andrew, Malcolm McPhee, Manisha Kolakshyapati, David L. Hopkins, Isabelle Ruhnke
Publikováno v:
Foods, Vol 10, Iss 2, p 297 (2021)
We evaluated the effects of full-fat black soldier fly larvae (BSFL) on broiler carcass composition, cut yield, and breast meat quality. Broilers were fed for 42 days with up to 20% dietary inclusion of BSFL (0, 5, 10, 15, and 20%). On day 42, 120 br
Externí odkaz:
https://doaj.org/article/bf8322324a9948df8d9d164cb33ed61b
Autor:
D.U. Ahn, Lopa Basu, Luis Calvo, Marie-Christine Champomier-Vergès, Marilena E. Dasenaki, Per Ertbjerg, Cameron Faustman, X. Feng, Mónica Flores, Luca Fontanesi, Kerri B. Gehring, David E. Gerrard, Benjamin W.B. Holman, David L. Hopkins, Dacheng Kang, Joe P. Kerry, Anastasia S. Kritikou, Alexandra Lianou, Clemente López-Bote, Sulaiman K. Matarneh, Mark McGee, A. Mendonca, Rhonda K. Miller, Aidan P. Moloney, George-John E. Nychas, Herbert W. Ockerman, Efstathios Z. Panagou, Eric N. Ponnampalam, Peter P. Purslow, Ranjith Ramanathan, Jeffrey W. Savell, Tracy L. Scheffler, Surendranath P. Suman, Nikolaos S. Thomaidis, Fidel Toldrá, Andrey A. Tyuftin, Robyn Dorothy Warner, Jeffrey D. Wood, Youling L. Xiong, Monique Zagorec, Wangang Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a076e8c4cd662f5b90cb0a42b802a64
https://doi.org/10.1016/b978-0-323-85408-5.09989-1
https://doi.org/10.1016/b978-0-323-85408-5.09989-1
Publikováno v:
Animals, Vol 10, Iss 8, p 1286 (2020)
The impact of antioxidant supplementation and short-term heat stress on lamb body weight gain, meat nutritional profile and functionality (storage stability of lipids and colour) of lamb meat was investigated. A total of 48 crossbred ((Merino × Bord
Externí odkaz:
https://doaj.org/article/c26f9779ddfa43ba857e8a2a3eb47a76
Autor:
Benjamin W.B. Holman, Stephanie M. Fowler, Kristy L. Bailes, Richard G. Meyer, David L. Hopkins, Edward H. Clayton
Publikováno v:
Meat Science. 201:109192
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c25109b7fedffb540546da5015cd4be
https://doi.org/10.1016/j.meatsci.2023.109192
https://doi.org/10.1016/j.meatsci.2023.109192
Publikováno v:
Meat Science. 200:109157
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b4c1191fe935c340af0bb44c6e2850e
https://doi.org/10.1016/j.meatsci.2023.109157
https://doi.org/10.1016/j.meatsci.2023.109157