Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A ReviewEric N. Ponnampalam, Alaa El‐Din A. Bekhit, David Hopkins et al.|Comprehensive Reviews in Food Science and Food Safety|2017Cited by 251
Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and RemediesAlaa El‐Din A. Bekhit, Eric N. Ponnampalam, David Hopkins et al.|Comprehensive Reviews in Food Science and Food Safety|2013Cited by 239
Genetic parameters for meat quality traits of Australian lamb meatS. I. Mortimer, D.W. Pethick, J. H. J. van der Werf et al.|Meat Science|2013Cited by 153
Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)Yimin Zhang, David Hopkins, Damian Collins et al.|Meat Science|2018Cited by 150
The impact of supplementing lambs with algae on growth, meat traits and oxidative statusDavid Hopkins, Eric N. Ponnampalam, Edward Clayton et al.|Meat Science|2014Cited by 109