Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH
Hopkins, D.L., Toohey, E.S., Lamb, T.A., Kerr, M.J., van de Ven, R., Refshauge, G.
Published in Meat science (01.08.2011)
Published in Meat science (01.08.2011)
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Journal Article
SmartStretch™ Technology. II. Improving the tenderness of leg meat from sheep using a meat stretching device
Toohey, E.S., van de Ven, R., Thompson, J.M., Geesink, G.H., Hopkins, D.L.
Published in Meat science (01.06.2012)
Published in Meat science (01.06.2012)
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Journal Article
SmartStretch™ Technology V. The impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions
TOOHEY, E. S, DE VEN, R. Van, THOMPSON, J. M, GEESINK, G. H, HOPKINS, D. L
Published in Meat science (01.09.2012)
Published in Meat science (01.09.2012)
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Journal Article
SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions
Toohey, E.S., van de Ven, R., Thompson, J.M., Geesink, G.H., Hopkins, D.L.
Published in Meat science (01.02.2013)
Published in Meat science (01.02.2013)
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Journal Article
Some important changes in the Australian sheep meat processing industry
Hopkins, D.L, Toohey, E.S, Pearce, K.L, Richards, I
Published in Australian journal of experimental agriculture (01.01.2008)
Published in Australian journal of experimental agriculture (01.01.2008)
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Journal Article