Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

My NCBI Filters
Text availability
Article attribute
Article type
Publication date

Search Results

64 results
Filters applied: . Clear all Results are displayed in a computed author sort order. Results by year timeline is unavailable
Page 1
The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside).
Toohey ES, Kerr MJ, van de Ven R, Hopkins DL. Toohey ES, et al. Among authors: kerr mj. Meat Sci. 2011 Jul;88(3):468-71. doi: 10.1016/j.meatsci.2011.01.028. Epub 2011 Feb 2. Meat Sci. 2011. PMID: 21345602
Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force.
Karumendu LU, Ven Rv, Kerr MJ, Lanza M, Hopkins DL. Karumendu LU, et al. Among authors: kerr mj. Meat Sci. 2009 Aug;82(4):425-31. doi: 10.1016/j.meatsci.2009.02.012. Epub 2009 Feb 27. Meat Sci. 2009. PMID: 20416692
Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH.
Hopkins DL, Toohey ES, Lamb TA, Kerr MJ, van de Ven R, Refshauge G. Hopkins DL, et al. Among authors: kerr mj. Meat Sci. 2011 Aug;88(4):794-6. doi: 10.1016/j.meatsci.2011.03.004. Epub 2011 Mar 16. Meat Sci. 2011. PMID: 21450409
The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner-Bratzler head.
Hopkins DL, Lamb TA, Kerr MJ, van de Ven RJ. Hopkins DL, et al. Among authors: kerr mj. Meat Sci. 2013 Apr;93(4):838-42. doi: 10.1016/j.meatsci.2012.11.052. Epub 2012 Dec 13. Meat Sci. 2013. PMID: 23305834
Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.
Hopkins DL, Lamb TA, Kerr MJ, van de Ven RJ, Ponnampalam EN. Hopkins DL, et al. Among authors: kerr mj. Meat Sci. 2013 Oct;95(2):311-6. doi: 10.1016/j.meatsci.2013.04.041. Epub 2013 Apr 24. Meat Sci. 2013. PMID: 23747623
The impact of supplementing lambs with algae on growth, meat traits and oxidative status.
Hopkins DL, Clayton EH, Lamb TA, van de Ven RJ, Refshauge G, Kerr MJ, Bailes K, Lewandowski P, Ponnampalam EN. Hopkins DL, et al. Among authors: kerr mj. Meat Sci. 2014 Oct;98(2):135-41. doi: 10.1016/j.meatsci.2014.05.016. Epub 2014 May 29. Meat Sci. 2014. PMID: 24950082
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads.
Holman BWB, Coombs CEO, Morris S, Kerr MJ, Hopkins DL. Holman BWB, et al. Among authors: kerr mj. Meat Sci. 2017 Nov;133:133-142. doi: 10.1016/j.meatsci.2017.06.015. Epub 2017 Jun 30. Meat Sci. 2017. PMID: 28688261
Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum.
Coombs CEO, Holman BWB, Collins D, Kerr MJ, Friend MA, Hopkins DL. Coombs CEO, et al. Among authors: kerr mj. Meat Sci. 2018 Jan;135:134-141. doi: 10.1016/j.meatsci.2017.09.013. Epub 2017 Sep 28. Meat Sci. 2018. PMID: 28985593
Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation.
Holman BWB, Coombs CEO, Morris S, Kerr MJ, Hopkins DL. Holman BWB, et al. Among authors: kerr mj. Meat Sci. 2018 May;139:171-178. doi: 10.1016/j.meatsci.2018.01.028. Epub 2018 Feb 2. Meat Sci. 2018. PMID: 29427853
Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force.
Silva DRG, Holman BWB, Kerr MJ, Morris S, Ramos EM, Hopkins DL. Silva DRG, et al. Among authors: kerr mj. Meat Sci. 2018 Sep;143:219-222. doi: 10.1016/j.meatsci.2018.05.006. Epub 2018 May 8. Meat Sci. 2018. PMID: 29803131
64 results
You have reached the last page of results. A maximum of 10,000 results are available.
Jump to page
Feedback