Charles Sturt University
Graham Centre for Agricultural Innovation

Dr David Hopkins

Dr David Hopkins

BAgr Sc, MAgr Sc, PhD

  • Position
    Senior Principal Research Scientist, Livestock Systems Branch (NSW DPI), Adjunct Professor (UNE), Adjunct Professor (CSU)
  • Campus
    campus
  • Location
    NSW Department of Primary Industries, Binni Creek Road, Cowra
  • Phone/Fax
    work02 6349 9722, Fax: 02 6342 4543
  • Email

David Hopkins has two degrees from the University of Melbourne and completed his PhD at the University of New England focusing on biochemical mechanisms responsible for tenderization in meat. He worked for the Tasmanian Department of Agriculture for six years before moving into a newly created position with NSW DPI (Centre for Red Meat and Sheep Development). As a Senior Principal Research Scientist with a focus on meat science he has built a team of people, and currently supervises two technical staff, two scientists and also supervises post-graduate students from around the world. He currently supervises three PhD students and a Masters student.

He has authored more than 450 scientific papers (including 15 review papers), 14 book chapters and 140 extension/education publications.

He has also been involved in research that has achieved commercial adoption such as VIASCAN®, new generation electrical stimulation, and SMARTSHAPE™.

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Research

  • Application of processing and measurement technologies for sheep meat
  • Development of new lamb cuts and a database on the meat quality of lamb cuts
  • Finishing systems for lambs with a focus on meat quality
  • Measurement of meat traits using Raman or NIR Spectroscopy
  • Manipulation of fatty acids in beef
  • Improved tenderness of alpaca carcasses using combined processing techniques
  • Future storage and transport of carcases using hypobaric containers
  • Identifying storage thresholds in frozen and chilled red meat
  • Investigating within carcass variation for dark cutting
  • Manipulation of ageing rate in beef

Teaching

  • Currently writing a chapter entitled "Carcase and meat quality" for a textbook "Beef Production" to be used by Australian Universities.

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  • Factors impacting on the tenderisation of meat
  • Growth, carcase composition and meat quality in sheep
  • Compilation of data on the meat quality of lamb cuts
  • Application of electrical technologies to the processing industry
  • Application of spectroscopy to the meat industry
  • Methods to improve the quality of lamb, beef, goat and alpaca meat
  • Assessment of technology for predicting meat yield and quality traits

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Smith MA, Bush RD, van de Ven RJ, Hall E, Greenwood PL and Hopkins DL (2017). The impact of gender and age on the nutritional parameters of alpaca (Vicugna pacos) meat, colour stability and fat traits. Meat Science 123, 21-28.

Mao YW, Hopkins DL, Zhang YM and Luo X (2016). Consumption patterns and consumer attitudes to beef and sheep meat in china. American Journal of Food and Nutrition 4, 30-39.

Holman BWB, Mao Y, Coombs CEO, van de Ven RJ and Hopkins DL (2016). Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability. Meat Science 121, 104-106.

De Brito GF, McGrath SR, Holman BWB, Friend MA, Fowler SM, van de Ven RJ and Hopkins DL (2016). The effect of forage type on lamb carcass traits, meat quality and sensory traits. Meat Science 119, 95-101.

Holman BWB, Fowler SM and Hopkins DL (2016). Are shear force methods adequately reported? Meat Science 119, 1-6.

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