| The impact of supplementing lambs with algae on growth, meat traits and oxidative status DL Hopkins, EH Clayton, TA Lamb, RJ Van de Ven, G Refshauge, ... Meat Science 98 (2), 135-141, 2014 | 113 | 2014 |
| Measuring the shear force of lamb meat cooked from frozen samples: comparison of two laboratories DL Hopkins, ES Toohey, RD Warner, MJ Kerr, R Van de Ven Animal Production Science 50 (6), 382-385, 2010 | 97 | 2010 |
| Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force LU Karumendu, R Van De Ven, MJ Kerr, M Lanza, DL Hopkins Meat Science 82 (4), 425-431, 2009 | 69 | 2009 |
| Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH DL Hopkins, ES Toohey, TA Lamb, MJ Kerr, R Van de Ven, G Refshauge Meat Science 88 (4), 794-796, 2011 | 65 | 2011 |
| 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: 1. Meat quality and microbial loads BWB Holman, CEO Coombs, S Morris, MJ Kerr, DL Hopkins Meat science 133, 133-142, 2017 | 63 | 2017 |
| The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef BWB Holman, AEDA Bekhit, M Waller, KL Bailes, MJ Kerr, DL Hopkins Meat Science 179, 108551, 2021 | 58 | 2021 |
| The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside) ES Toohey, MJ Kerr, R Van de Ven, DL Hopkins Meat Science 88 (3), 468-471, 2011 | 56 | 2011 |
| Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat DL Hopkins, TA Lamb, MJ Kerr, RJ Van de Ven, EN Ponnampalam Meat science 95 (2), 311-316, 2013 | 39 | 2013 |
| Comparison of two instruments (G2 Tenderometer and a Lloyd Texture analyser) for measuring the shear force of cooked meat DL Hopkins, ES Toohey, MJ Kerr, R Van de Ven Animal Production Science 51 (1), 71-76, 2010 | 34 | 2010 |
| Effects of chilled-then-frozen storage (up to 52 weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum CEO Coombs, BWB Holman, D Collins, MJ Kerr, MA Friend, DL Hopkins Meat science 135, 134-141, 2018 | 28 | 2018 |
| The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner–Bratzler head DL Hopkins, TA Lamb, MJ Kerr, RJ Van de Ven Meat Science 93 (4), 838-842, 2013 | 28 | 2013 |
| Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks BWB Holman, KL Bailes, MJ Kerr, DL Hopkins Meat science 158, 107878, 2019 | 21 | 2019 |
| The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside … BWB Holman, MJ Kerr, S Morris, DL Hopkins Meat science 148, 50-54, 2019 | 20 | 2019 |
| Differential response to an algae supplement high in DHA mediated by maternal periconceptional diet: intergenerational effects of n-6 fatty acids EH Clayton, TA Lamb, G Refshauge, MJ Kerr, KL Bailes, ... Lipids 49, 767-775, 2014 | 16 | 2014 |
| Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force DRG Silva, BWB Holman, MJ Kerr, S Morris, EM Ramos, DL Hopkins Meat science 143, 219-222, 2018 | 15 | 2018 |
| 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 … BWB Holman, CEO Coombs, S Morris, MJ Kerr, DL Hopkins Meat science 139, 171-178, 2018 | 14 | 2018 |
| The effect of smartstretch technology on the tenderness of beef topsides and cube rolls ES Toohey, MJ Kerr, R van de Ven, DL Hopkins Proceedings of the 56th International Congress of Meat Science and …, 2010 | 14 | 2010 |
| The effects of pre-transport supplementation with electrolytes and betaine on performance, carcass yield and meat quality of broilers in summer and winter JA Downing, MJ Kerr, DL Hopkins Livestock science 205, 16-23, 2017 | 12 | 2017 |
| Effect of cone type when measuring fresh colour of sheep meat using a Minolta chroma meter MJ Kerr, DL Hopkins Proceedings of the Australian Society of Animal Production 28, 113, 2010 | 10 | 2010 |
| Aperture size considerations when measuring colour stability of lamb cuts DL Hopkins, MJ Kerr Proceedings 54th international congress of meat science and technology 9, 1-3, 2008 | 10 | 2008 |
