G. H. Geesink

Best Publications

• Is Z-disk degradation responsible for postmortem tenderization?

  Richard G. Taylor;Geert H. Geesink;Valery F. Thompson;Mohammad Koohmaraie

  900
  Citations

• Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system

  M. Koohmaraie;G.H. Geesink

  865
  Citations

• μ-Calpain is essential for postmortem proteolysis of muscle proteins,

  G. H. Geesink;S. Kuchay;A. H. Chishti;M. Koohmaraie

  339
  Citations

• Exogenous Proteases for Meat Tenderization

  Alaa A. Bekhit;David L. Hopkins;Geert Geesink;Adnan A. Bekhit

  283
  Citations

• Cattle temperament: persistence of assessments and associations with productivity, efficiency, carcass and meat quality traits.

  Linda Cafe;Dorothy L Robinson;Drewe Ferguson;Drewe Ferguson;Brooke Louise McIntyre

  261
  Citations

• Effect of calpastatin on degradation of myofibrillar proteins by mu-calpain under postmortem conditions.

  Geert H. Geesink;Mohammad Koohmaraie

  225
  Citations

• Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage.

  Geert H. Geesink;Mohammad Koohmaraie

  221
  Citations

• Genetic parameters for meat quality traits of Australian lamb meat

  S.I. Mortimer;J.H.J. van der Werf;R.H. Jacob;D.L. Hopkins

  193
  Citations

• The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties

  Unknown

  167
  Citations

• Prediction of pork quality attributes from near infrared reflectance spectra

  Unknown

  138
  Citations

• Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness

  L. Pannier;L. Pannier;D.W. Pethick;D.W. Pethick;G.H. Geesink;G.H. Geesink;A.J. Ball;A.J. Ball

  135
  Citations

• The calpain system in three muscles of normal and callipyge sheep.

  E. F. Delgado;G. H. Geesink;J. A. Marchello;D. E. Goll

  132
  Citations

• Prediction of pork quality using visible/near-infrared reflectance spectroscopy

  Unknown

  114
  Citations

• Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics.

  Colin P. Starkey;Colin P. Starkey;Geert H. Geesink;V. Hutton Oddy;David L. Hopkins

  105
  Citations

• Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?

  Colin.P. Starkey;Colin.P. Starkey;Geert.H. Geesink;Damian Collins;V. Hutton Oddy

  105
  Citations

• Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems

  Eric N. Ponnampalam;Kym L. Butler;Robin H. Jacob;David W. Pethick

  100
  Citations

• Production and processing studies on calpain-system gene markers for tenderness in Brahman cattle: 1. Growth, efficiency, temperament, and carcass characteristics.

  L. M. Cafe;B. L. McIntyre;D. L. Robinson;G. H. Geesink

  96
  Citations

• Properties of myofibril-bound calpain activity in longissimus muscle of callipyge and normal sheep.

  E F Delgado;G H Geesink;J A Marchello;D E Goll

  94
  Citations

• Rigor temperature and meat quality characteristics of lamb longissimus muscle.

  Unknown

  91
  Citations

• Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep

  S. I. Mortimer;J. H. J. van der Werf;J. H. J. van der Werf;R. H. Jacob;R. H. Jacob;D. W. Pethick;D. W. Pethick

  89
  Citations