HOPKINS, David

David Hopkins

Research interests

  • 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

Background

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 also holds a Grad. Dip. Div. He worked for the Tasmanian Department of Agriculture for six years before moving into a newly created position with NSW DPI at the 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 (to date from France, Morocco, Namibia, Brazil and Italy). He currently supervises 3 PhD students (2 nationally and 1 Brazil) and a Masters student. He has also 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 published extensively on meat and carcase studies and authored more than 450 scientific papers (including 15 review papers), 14 book chapters and 140 extension/education publications.

He has authored a number of seminal papers. He was a member of the American Meat Science Association journal committee and is an Adjunct Professor (Charles Sturt University, Wagga, Australia; University of New England, Armidale, Australia; Shandong Agricultural University, Taian, China). Recognised by a Rotary Vocational Excellence award (March 2012) – which stated ‘In recognition of the outstanding contribution made to your profession and the wider community, and for promoting the highest standards within your career.’ He has led several projects in the Australian Sheep Industry Cooperative Research Centre and has conducted numerous studies with Meat & Livestock Australia and Australian Meat Processor Corporation funding. He works collaboratively with scientists internationally and has given lectures at Universities in Brazil and China and spoken at conferences in a number of countries.

David is a follower of Jesus who grew up on a grazing property in the South West of Victoria, Australia. He is married to Kerry and they have two grown sons. In his spare time David rides motorcycles, kayaks, bush walks, reads and studies the Bible.

Qualifications

  • Bachelor of Agricultural Science (B. Agr. Sc.) University of Melbourne, 1978-81
  • Master of Agricultural Science (M. Agr. Sc.) University of Melbourne, 1982 84
  • Doctor of Philosophy (Meat Science) (PhD) University of New England, 1998-2000
  • Graduate Diploma of Divinity (Grad Dip Div) Morling College, 2008-2012

Current projects

  • 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

Recent publications

Smith, M.A, Bush, R.D, van de Ven, R.J., Hall, E., Greenwood, P.L, and Hopkins, D.L. (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, Y.W. Hopkins, D.L., Zhang, Y.M., 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, B.W.B, Mao, Y., Coombs, C.E.O., van de Ven, R.J., and Hopkins, D.L. (2016). Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability. Meat Science, 121, 104-106.

De Brito, G.F., McGrath, S.R., Holman, B.W.B., Friend, M.A., Fowler, S.M., van de Ven, R.J., and Hopkins, D.L. (2016). The effect of forage type on lamb carcass traits, meat quality and sensory traits. Meat Science, 119,95-101.

Holman, B.W.B., Fowler, S.M., and Hopkins, D.L. (2016). Are shear force methods adequately reported? Meat Science, 119, 1-6.

Mao, Y.W. Hopkins, D. L., Zhang, Y., Li, P., Zhu, L., Dong, P., Liang, R., Dai, J., Wang, X., and Luo, X. (2016). Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins. Meat Science, 118,96-102.

Hoban, J.M., Hopkins, D.L., Kirby, N., Collins, D., Dunshea, F.R., Kerr, M.J., Bailes, K., Cottrell, J.J., Holman, B.W.B., Brown, W., and Ponnampalam, E.N. (2016). Evaluation of small angle x-ray scattering beamline synchrotron technology for measuring ovine meat quality. Meat Science, 117, 122-129.

Alvarenga, T.I.R.C., Chen, Y., Lewandowski, P., Ponnampalam, E.N., Sediq, S., Clayton, E.H., van de Ven, R.J., Perez, J.R.O., and Hopkins, D.L. (2016). The expression of genes encoding enzymes regulating fat metabolism is affected by maternal nutrition when lambs are fed algae high in omega-3. Livestock Science, 187, 53-60.

Chauhan, S.S., Celi, P., Ponnampalam, E.N., Hopkins, D.L., Leury, B.J., and Dunshea, F.R. (2016). High dietary vitamin E and selenium improves weight gain and feed intake of finisher lambs and maintains redox homeostasis under hot conditions. Small Ruminant Research, 137, 17-23.

Hoban, J.M., van de Ven, R.J., and Hopkins, D.L. (2016). A comparison of the technical replicate (cuts) effect on compression measurement precision of lamb meat. Meat Science, 115, 24-26.

Starkey, C.P., Geesink, G.H., Collins, D., Oddy, V.H., and Hopkins, D.L. (2016). Do sarcomere length, collagen content, pH, intramuscular fat and indicators of proteolysis explain variation in the tenderness of three ovine muscles? Meat Science, 113, 51-58.

Bekhit, A.E.D., Suwandy, V., Crane A., van de Ven, R.J., and Hopkins, D.L. (2016). Effect of repeated pulsed electric field treatment on the quality of hot boned beef loins and topsides. Meat Science, 111,139-146.

Alvarenga, T.I.R.C., Chen, Y., Garcia, I.F.F., Perez, J.R.O., and Hopkins, D.L. (2015). Manipulation of omega-3 PUFAs in lamb: phenotypic and genotypic views. Comprehensive Reviews in Food Science and Food Safety 14, 189-204.

Fowler, S.M., Wood, B.R., Ottoboni, M, Baldi,G., Wynn, P.,van de Ven, R.J., and Hopkins, D.L. (2015). Imaging of intact ovine m. semimembranosus by confocal Raman microscopy. Food and Bioprocess Technology, 8, 2279-2286.

Craige, C.R., Fowler, S., Knight, M., Stuart, A., Hopkins, D., and Ries, M.M. (2015). Spectral imaging techniques for predicting meat quality – an Australasian perspective. FAIM IV: (Eds. C Maltin, C Craige and L BÜnger), Fourth Annual Conference on Body and Carcass Evaluation, Meat Quality, Software and Traceability, Edinburgh, Scotland pp 75-79.

Hopkins, D.L., Gardner, G.E, and Toohey, E.S. (2015). Australian view on lamb carcass and meat quality- the role of measurement technologies in the Australian sheep industry. FAIM IV: (Eds. C Maltin, C Craige and L BÜnger), Fourth Annual Conference on Body and Carcass Evaluation, Meat Quality, Software and Traceability, Edinburgh, Scotland pp 17-21.

Ponnampalam, E.N., Burnett, V.F., Norng S., Hopkins, D.L., Plozza, T. and Jacobs, J.L. (2015). Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation, and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae. Meat Science. 111, 154-160.

Smith, M.A, Bush, R.D, van de Ven, R.J., and Hopkins, D.L. (2015). Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat tenderness, pH, purge, colour, myofibrillar degradation and sensory traits. Meat Science, 111,38-46.

Fowler, S.M., Ponnampalam, E.N., Schmidt, H., Wynn, P.,and Hopkins, D.L. (2015). Prediction of IMF content and major fatty acid groups of lamb m. longissimus lumborum using Raman spectroscopy.Meat Science, 110, 70-75.

Fowler, S.M, Schmidt, H., van de Ven, R., Wynn, P., and Hopkins, D.L. (2015). Predicting meat quality traits of ovine m. semimembranosus,both fresh and following freezing and thawing, using a hand held Raman spectroscopic device. Meat Science, 108, 138-144.

Suwandy, V., Crane A., van de Ven, R.J., Bekhit, A.E.D., and Hopkins, D.L. (2015). Effect of pulsed electric field treatment on the eating and keeping qualities of cold boned beef loins: Impact of initial pH and fibre orientation. Food and Bioprocess Technology, 8, 1355-1365.

Suwandy, V., Crane A., van de Ven, R.J., Bekhit, A.E.D., and Hopkins, D.L. (2015). Effect of repeated pulsed electric field treatment on the quality of cold-boned beef loins and topsides. Food and Bioprocess Technology, 8, 1218-1228.

Smith, M.A, Bush, R.D, Thomson P.C, and Hopkins, D.L. (2015). Carcass traits and saleable meat yield of Australian alpacas (Vicugna pacos). Meat Science,107, 1-11.

Holman, B.W.B., Alvarenga, T.I.R.C., van de Ven, R.J., and Hopkins, D.L. (2015). A comparison of technical replicate (cuts) effect on lamb Warner-Bratzler shear force measurement precision. Meat Science, 105, 93-95

Starkey, C.P., Geesink, G.H., Oddy, V.H. and Hopkins, D.L. (2015). Explaining the variation in lamb longissimusshear force(tenderness) across and within ageing periods using protein degradation, sarcomere length and collagen characteristics. Meat Science, 105, 32-37.

Suwandy, V., Crane A., van de Ven, R.J., Bekhit, A.E.D., and Hopkins, D.L. (2015). Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness. Meat Science, 105,25-31.

Suwandy, V., Crane A., van de Ven, R.J., Bekhit, A.E.D., and Hopkins, D.L. (2015). Effect of pulsed electric field on the proteolysis of cold boned M. Longissimus lumborum and M. Semimembranosus beef muscles. Meat Science. 100, 222-226.

Holman, B.W.B., Ponnampalam, E.N., van de Ven, R.J., Kerr, M.G. and Hopkins, D.L. (2015). Lamb meat colour values (Hunter Lab CIE and reflectance) are influenced by aperture size. Meat Science, 100, 202-208.

Hopkins, D.L., van de Ven, R.J., and Holman, B.W.B. (2015). Modelling lamb carcase pH and temperature decline parameters: Relationship to shear force and abattoir variation. Meat Science. 100, 85-90.

Certification

The Centre for Sheep Meat Development in Cowra is certified under ISO 9001:2008 by BSI under certificate number FS 603588 (PDF, 655.21 KB).

BSI certification

Professional associations and activities

  • Chief Editor – Meat Science
  • Previously Editorial Board member of the International Journal of Meat Science and Associate Editor
  • Previously Associate editor of Animal Production Science and Editorial Board member
  • Previously Associate editor of the International Journal of Sheep and Wool Science (Journal ceased)
  • Editorial board member of Recent Patents on Food, Nutrition & Agriculture and Agriculture
  • Member Australian Society of Animal Production
  • Member New Zealand Society of Animal Production
  • Member American Meat Science Association
  • Co-ordinating Editor for a Special Issue of Australian Journal of Agricultural Research: Growth and Carcass Characteristics of Lambs — Nutritional and Genetic Influences – 2006.
  • Co-ordinating Editor for a Special Issue of Australian Journal of Experimental Agriculture: Lamb and hogget growth, carcase composition, muscle and fat biochemistry and meat quality – 2007.
  • Joint Editor for a Special Issue of Animal Production Science – For the Joint ASAP/NZSAP conference – 2012.
  • Joint Editor for a Special Issue of Meat Science – Sheep CRC Meat Program outcomes – 2014.

Fields of research

  • 060107 Enzymes
  • 060807 Animal Structure and Function
  • 060603 Animal Physiology – Systems
  • 070202 Animal Growth and Development
  • 070203 Animal Management
  • 070299 Animal Production not elsewhere classified

Australian and New Zealand Standard Research Classification (ANZSRC)

Keyword/phrase list of research interests

  • Meat
  • tenderisation
  • carcase composition
  • eating quality

Related web links

Contact details

Email: david.hopkins@dpi.nsw.gov.au
Phone:(02) 6349 9722
Fax: (02) 6342 4543
Location: Cowra Agricultural Research & Advisory Station