Navegando por Autor Hopkins, David L.

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Jul-2019Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayAlvarenga, Tharcilla I. R. C.; Hopkins, David L.; Ramos, Eduardo M.; Almeida, Amélia K.; Geesink, Geert
Fev-2020Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periodsAroeira, Carolina N.; Torres Filho, Robledo A.; Fontes, Paulo Rogério; Ramos, Alcinéia L. S.; Castillo, Carmen Josefina Contreras; Hopkins, David L.; Ramos, Eduardo M.
Set-2018Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear forceSilva, Douglas R. G.; Holman, Benjamin W. B.; Kerr, Matthew J.; Morris, Stephen; Ramos, Eduardo M.; Hopkins, David L.
2015Manipulation of Omega‐3 PUFAs in lamb: phenotypic and genotypic viewsAlvarenga, Tharcilla Isabella Rodrigues Costa; Chen, Yizhou; Furusho-Garcia, Iraides Ferreira; Perez, Juan Ramon Olalquiaga; Hopkins, David L.
Nov-2020Reducing the safety risk of low nitrite restructured sliced cooked ham by gamma radiationSilva, Douglas R. G.; Moura, Ana Paula R.; Haddad, Gabriela B. S.; Souza, Poliana M.; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M.
Fev-2021Safe cured meat using gamma radiation: effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked hamSilva, Douglas R. G.; Haddad, Gabriela B. S.; Moura, Ana P. de; Souza, Poliana M. de; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M.
Dez-2018Using microwave cooking to evaluate tenderness and its relationship to sensory analysisSilva, Douglas R. G.; Haddad, Gabriela B. S.; Fontes, Paulo R.; Holman, Benjamin W. B.; Ramos, Alcinéia L. S.; Hopkins, David L.; Ramos, Eduardo M.