David Hopkins

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

S. Khliji, Remy van de Ven, T.A. Lamb et al. · Meat Science · 2010 · 346 citations

Marketing, Health Sciences, Lamb Colour +12

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

Inho Hwang, C.E. Devine, David Hopkins · Meat Science · 2003 · 287 citations

Animal Physiology, Electrical Stimulation, Animal Science +9

Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep

David Hopkins, RS Hegarty, P.J. Walker et al. · Australian Journal of Experimental Agriculture · 2006 · 253 citations

Nutrition, Intramuscular Fat, Meat Quality +16

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

Alaa El‐Din A. Bekhit, David Hopkins, Fahri T. Fahri et al. · Comprehensive Reviews in Food Science and Food Safety · 2013 · 232 citations

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

Benjamin W.B. Holman, R.J. van de Ven, Yanwei Mao et al. · Meat Science · 2017 · 212 citations

Food Choice, Agricultural Economics, Consumer Research +8