van de Ven R - Search Results

1

The effect of lamb carcase weight and GR depth on the production of value-added cuts - A short communication.

Fowler SM, Hoban JM, van de Ven R, Gardner G, Pethick DW, Hopkins DL. Fowler SM, et al. Among authors: van de ven r. Meat Sci. 2017 Sep;131:139-141. doi: 10.1016/j.meatsci.2017.05.011. Epub 2017 May 11. Meat Sci. 2017. PMID: 28514708

2

Evaluation of the Hennessy Grading Probe for use in lamb carcases.

Hopkins DL, Toohey ES, Boyce M, van de Ven RJ. Hopkins DL, et al. Among authors: van de ven rj. Meat Sci. 2013 Mar;93(3):752-6. doi: 10.1016/j.meatsci.2012.11.046. Epub 2012 Nov 29. Meat Sci. 2013. PMID: 23261535

3

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: van de ven rj. 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

4

Interrelationship between measures of collagen, compression, shear force and tenderness.

Hopkins DL, Allingham PG, Colgrave M, van de Ven RJ. Hopkins DL, et al. Among authors: van de ven rj. Meat Sci. 2013 Oct;95(2):219-23. doi: 10.1016/j.meatsci.2013.04.054. Epub 2013 Apr 26. Meat Sci. 2013. PMID: 23747614

5

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: van de ven rj. 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

6

Comparison of rankings for lean meat based on results from a CT scanner and a video image analysis system.

Jay NP, van de Ven RJ, Hopkins DL. Jay NP, et al. Among authors: van de ven rj. Meat Sci. 2014 Oct;98(2):316-20. doi: 10.1016/j.meatsci.2014.05.006. Epub 2014 May 17. Meat Sci. 2014. PMID: 24888343

7

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: van de ven rj. 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

8

A comparison of technical replicate (cuts) effect on lamb Warner-Bratzler shear force measurement precision.

Holman BW, Alvarenga TI, van de Ven RJ, Hopkins DL. Holman BW, et al. Among authors: van de ven rj. Meat Sci. 2015 Jul;105:93-5. doi: 10.1016/j.meatsci.2015.02.013. Epub 2015 Mar 4. Meat Sci. 2015. PMID: 25828163

9

Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality.

Smith MA, Bush RD, van de Ven RJ, Hopkins DL. Smith MA, et al. Among authors: van de ven rj. Meat Sci. 2016 Jan;111:38-46. doi: 10.1016/j.meatsci.2015.08.013. Epub 2015 Aug 21. Meat Sci. 2016. PMID: 26331964

10

Optimum number of technical replicates for the measurement of compression of lamb meat.

Hoban JM, van de Ven RJ, Hopkins DL. Hoban JM, et al. Among authors: van de ven rj. Meat Sci. 2016 May;115:24-6. doi: 10.1016/j.meatsci.2015.12.011. Epub 2015 Dec 18. Meat Sci. 2016. PMID: 26775151

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