Charles Sturt University
Graham Centre for Agricultural Innovation

Dr David Hopkins

Dr David Hopkins

BAgr Sc, MAgr Sc, PhD, Grad Dip. Div. FASAP

As a Senior Principal Research Scientist with a focus on meat science Dr Hopkins  has built a team of people, and currently supervises one technical staff member, two scientists and also supervises post-graduate students from around the world (to date from France, Morocco, Namibia, Brazil, Italy, Norway and China). Dr Hopkins is an Adjunct Professor at Charles Sturt University, and Shandong Agricultural University, Taian, China and a Distinguished Professor and International Supervisor for IFST, CAAS, China.

He currently supervises three PhD students  and three Masters students  and also hosts overseas scholars. He has been involved in research that has achieved commercial adoption such as VIASCAN®, new generation electrical stimulation, and SMARTSHAPE™.

David is currently an Editorial Board member of Recent Patents on Food, Nutrition & Agriculture and Agriculture and the Editor-in-Chief of Meat Science. He is a former Associate Editor and editorial Board member of Animal Production Science and the International Journal of Sheep and Wool Science. He has authored more than 500 scientific papers (including 20 review papers), 18 book chapters and 140 extension/education publications.

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Research

  • 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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  • 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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Read more on CSU research Output (CRO)

  • Hopkins, D.L., and Fowler, S.M. (2018). Australian lamb meat – the response to societal and ethnic influences. Korean Journal for Food Science of Animal Resources, 38, 653-663.
  • Holman, B.W.B., Kerry, J.P., and Hopkins, D.L. (2018). Meat packaging solutions to current industry challenges: A review. Meat Science, 144, 159-168.
  • Holman, B.W.B., Kerry, J.P., and Hopkins, D.L. (2018). A review of patents for the smart packaging of meat and muscle-based food products. Recent Patents on Food, Nutrition & Agriculture 9, 4-14.
  • Ponnampalam, E.N., Jacobs, J.L., and Hopkins, D.L. (2018). Increasing omega-3 levels in ruminants under pasture-based systems: An Invited Review. In “The contribution of animals of Animals to Human Welfare” OIE Scientific and Technical Review, 37 (1), (Ed. T Grandin), 57-70.
  • Ponnampalam, E.N., Hopkins, D.L. Bruce, H., Li, D., Baldi, G. and Bekhit, A.A. (2017). Causes and contributing factors to dark cutting meat: Current trends and future directions: A review. Comprehensive Reviews in Food Science and Food Safety, 16,400-430
  • Zhang, Y., Ji, X., Mao, Y., Luo, X., Zhu, L., and Hopkins, D.L. (2019). Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir. Meat Science, 149, 47-54.
  • Holman, B.W.B., and Hopkins, D.L. (2019). Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control beef carcasses. Meat Science, 149, 24-30.
  • Baldi, G., Chauhan, S.S., Linden, N., Dunshea, F.R., Hopkins, D.L., Sgoifo Rossi, C.A., Dell’Orto, V., andPonnampalan, E.N. (2019). Comparison of a grain-based diet supplemented with vitamin E versus a lucerne-based diet fed to lambs on carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail color of meat. Meat Science, 148, 105-112.
  • Holman, B.W.B., Kerr, M.J., Morris, S., and Hopkins, D.L. (2019). The identification of dark cutting beef carcasses using Nix Color Sensor Pro™ colour measures, and their relationship to bolar blade, striploin and topside quality traits. Meat Science, 148, 50-54.
  • Holman, B.W.B., and Hopkins, D.L. (2019). A comparison of the Nix Color Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display. Meat Science, 147, 162-165.
  • Mortimer, S.I., Fogarty, N.M., van der Werf, J.H.J., Brown, D.J., Swan, A.A., Jacob, R.H., Geesink, G.H., Hopkins, D.L., Hocking Edwards, J.E., Ponnampalam, E.N., Warner, R.D., Pearce, K.L., and Pethick, D.W. (2018). Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep. Journal of Animal Science, 96,3582-3598.
  • Zhang, Y., Zhang, X., Wang, T., Hopkins, D.L., Mao, Y., Liang, R., Yang, G., Luo, X., and Zhu, L.(2018). Implications of step chilling on meat color investigated using proteome analysis of sarcoplasmic protein fractions of beef longissimus lumborum muscle. Journal of Integrative Agriculture, 17, 2118-2125.
  • Zhang, Y., Hopkins, D.L., van de Ven, R.J., Zhao, X., Mao, Y., Zhu, l., Han, G., and Luo, X. (2018). Characterisation of pH decline and meat color development of beef carcasses during the early post-mortem period in a Chinese beef cattle abattoir. Journal of Integrative Agriculture, 17, 1691-1695.
  • Toohey, E.S., van de Ven, R., and Hopkins, D.L. (2018). The value of objective online measurement technology – Australian processors perspective. Animal Production Science, 58, 1559-1565.
  • Fowler, S.M., Hoban, J.M., Melville, G., Pethick, D.W., and Hopkins, D.L. (2018). Development of value-added lamb cuts for the modern consumer. Animal Production Science, 58,1392-1398.
  • Biffin, T.E., Smith, M.A, Bush, Collins, D., and Hopkins, D.L. (2018). The effect of combining tenderstretching and electrical stimulation on alpaca (Vicugna pacos) meat tenderness and eating quality.Meat Science, 145,127-136.
  • Silva, D.R.G., Holman, B.W.B., Kerr, M.J., Morris, S., Ramos, E.M., and Hopkins, D.L. (2018). Effect of homogenization speed on the determination of particle size analysis in beef and the relationship with shear force. Meat Science, 143, 219-222.
  • Yang, X., Wu, S., Hopkins, D.L., Liang, R., Zhu, L., Zhang,Y., and Luo, X. (2018). Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging. Meat Science, 142, 23-31.
  • Holman, B.W.B., Coombs, C.E.O., Morris, S., Kerr, M.J., and Hopkins, D.L. (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. Indicators of protein oxidation and protein structure degradation. Meat Science, 139, 171-178.
  • Fowler, S.M, Schmidt, H., van de Ven, R., and Hopkins, D.L. (2018). Predicting meat and eating quality of beef loins using Raman Spectroscopy Meat Science, 138, 53-58.
  • Yimin Zhang, Libo Qin, Yanwei Mao, David L. Hopkins, Guangxing Han, Lixian Zhu, and Xin Luo (2018). Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging. Meat Science, 137, 153-159.
  • Mortimer, S.I., Hatcher, S., Fogarty, N.M., van der Werf, J.H.J., Jacob, R.H., Geesink, G.H., Hopkins, D.L., Hocking Edwards, J.E., Ponnampalam, E.N., Warner, R.D., Pearce, K.L., and Pethick, D.W. (2018). Genetic correlations between wool traits and meat quality traits in Merino sheep. Journal of Animal Science, 95, 4260-4273.
  • Coombs, C.E.O.,Holman, B.W.B., Ponnampalam, E.N., Morris, S., Friend, M.A., and Hopkins, D.L. (2018). Effects of chilled and frozen storage conditions on the lamb m. longissimus lumborum fatty acid and lipid oxidation parameters. Meat Science, 136, 116-122.
  • Ponnampalam, E.N., Linden, N.P., Mitchell, M.L., Hopkins, D.L., and Jacobs, J.L. (2018). Production systems to deliver premium grade lambs to the growing international and Australian markets. Small Ruminant Research, 157, 32-39.
  • Holman, B.W.B., Coombs, C.E.O., Morris, S., Bailes, K., and Hopkins, D.L. (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: 2. Lipid oxidation and fatty acid profiles. Meat Science, 136, 9-15.
  • Coombs, C.E.O., Holman, B.W.B., Collins, D., Kerr, M.J., Friend, M.A., and Hopkins, D.L. (2018). Effects of chilled-then-frozen storage (up to 52 weeks) on lamb m. longissimus lumborum protein oxidation and degradation indicators. Meat Science, 135, 134-141.
  • Holman, B.W.B., Collins, D., Kilgannon, A.K., and Hopkins, D.L. (2018). The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability. Meat Science, 135, 42-45.
  • Ledward,D.A., and Hopkins, D.L. (2017). Where is the meat research going? Viandes & Produits. Carnés, VPC-2017-33-4-7, 1-6.

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