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Location: Cowra, NSW
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Founding Member
Location: Australia
Work: • Factors impacting on the tenderisation of meat • Growth, carcase composition and meat quality in sheep • Application of electrical technologies to the sheep processing industry • Dehydration of lambs and sheep pre-slaughter • Development of an eating quality scheme for Australia • Methods to improve the quality of lamb, beef and goat meat
Biographical: David Hopkins grew up on a grazing property in the South West of Victoria, has 2 degrees from the University of Melbourne and completed his PhD at the University of New England focussing on biochemical mechanisms responsible for tenderisation in meat. He worked for the Tasmanian Dept of Ag for 6 years before moving into a newly created position with I&I NSW in 1991. He has published 280 papers on meat and carcase studies, 6 book chapters and sits on the Editorial board of 4 journals. His research has often involved projects with meat processors.
Work: • Factors impacting on the tenderisation of meat • Growth, carcase composition and meat quality in sheep • Application of electrical technologies to the sheep processing industry • Dehydration of lambs and sheep pre-slaughter • Development of an eating quality scheme for Australia • Methods to improve the quality of lamb, beef and goat meat
Biographical: David Hopkins grew up on a grazing property in the South West of Victoria, has 2 degrees from the University of Melbourne and completed his PhD at the University of New England focussing on biochemical mechanisms responsible for tenderisation in meat. He worked for the Tasmanian Dept of Ag for 6 years before moving into a newly created position with I&I NSW in 1991. He has published 280 papers on meat and carcase studies, 6 book chapters and sits on the Editorial board of 4 journals. His research has often involved projects with meat processors.
