Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
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Conference Proceeding
Periconception and First Trimester Diet Modifies Appetite, Hypothalamic Gene Expression, and Carcass Traits in Bulls
Copping, Katrina J., Callaghan, Matthew J., Geesink, Geert H., Gugusheff, Jessica R., McMillen, I. Caroline, Rodgers, Raymond J., Muhlhausler, Beverly S., Vithayathil, Mini A., Perry, Viv E. A.
Published in Frontiers in genetics (03.09.2021)
Published in Frontiers in genetics (03.09.2021)
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Prediction of pork quality using visible/near-infrared reflectance spectroscopy
Savenije, B., Geesink, G.H., van der Palen, J.G.P., Hemke, G.
Published in Meat science (01.05.2006)
Published in Meat science (01.05.2006)
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Journal Article
Production and processing studies on calpain-system gene markers for tenderness in Brahman cattle: 1. Growth, efficiency, temperament, and carcass characteristics
Cafe, L.M, McIntyre, B.L, Robinson, D.L, Geesink, G.H, Barendse, W, Greenwood, P.L
Published in Journal of animal science (01.09.2010)
Published in Journal of animal science (01.09.2010)
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Journal Article
Prediction of pork quality attributes from near infrared reflectance spectra
Geesink, G.H, Schreutelkamp, F.H, Frankhuizen, R, Vedder, H.W, Faber, N.M, Kranen, R.W, Gerritzen, M.A
Published in Meat science (01.09.2003)
Published in Meat science (01.09.2003)
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Journal Article
Is Z-disk degradation responsible for postmortem tenderization?
Taylor, R.G. (University of Arizona, Tucson, AZ.), Geesink, G.H, Thompson, V.F, Koohmaraie, M, Goll, D.E
Published in Journal of animal science (01.05.1995)
Published in Journal of animal science (01.05.1995)
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Journal Article
SmartStretch™ Technology. II. Improving the tenderness of leg meat from sheep using a meat stretching device
Toohey, E.S., van de Ven, R., Thompson, J.M., Geesink, G.H., Hopkins, D.L.
Published in Meat science (01.06.2012)
Published in Meat science (01.06.2012)
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Journal Article
Production and processing studies on calpain-system gene markers for tenderness in Brahman cattle: 2. Objective meat quality
Cafe, L.M, McIntyre, B.L, Robinson, D.L, Geesink, G.H, Barendse, W, Pethick, D.W, Thompson, J.M, Greenwood, P.L
Published in Journal of animal science (01.09.2010)
Published in Journal of animal science (01.09.2010)
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Journal Article
SmartStretch™ Technology V. The impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions
TOOHEY, E. S, DE VEN, R. Van, THOMPSON, J. M, GEESINK, G. H, HOPKINS, D. L
Published in Meat science (01.09.2012)
Published in Meat science (01.09.2012)
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Journal Article
SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions
Toohey, E.S., van de Ven, R., Thompson, J.M., Geesink, G.H., Hopkins, D.L.
Published in Meat science (01.02.2013)
Published in Meat science (01.02.2013)
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Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics
Starkey, Colin P., Geesink, Geert H., Oddy, V. Hutton, Hopkins, David L.
Published in Meat science (01.07.2015)
Published in Meat science (01.07.2015)
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Journal Article
Production and processing studies on calpain-system gene markers for beef tenderness: Consumer assessments of eating quality1
Robinson, D. L., Cafe, L. M., McIntyre, B. L., Geesink, G. H., Barendse, W., Pethick, D. W., Thompson, J. M., Polkinghorne, R., Greenwood, P. L.
Published in Journal of animal science (01.08.2012)
Published in Journal of animal science (01.08.2012)
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Journal Article
Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?
Starkey, Colin.P., Geesink, Geert.H., Collins, Damian, Hutton Oddy, V., Hopkins, David L.
Published in Meat science (01.03.2016)
Published in Meat science (01.03.2016)
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