Publications by authors named "Geert Geesink"

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Periconception and First Trimester Diet Modifies Appetite, Hypothalamic Gene Expression, and Carcass Traits in Bulls.
Katrina J Copping, Matthew J Callaghan, Geert H Geesink, Jessica R Gugusheff, I Caroline McMillen

Front Genet· September 2021

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Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display.
Tharcilla I R C Alvarenga, David L Hopkins, Eduardo M Ramos, Amélia K Almeida, Geert Geesink

Meat Sci· July 2019

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Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1.
Suzanne I Mortimer, Neal M Fogarty, Julius H J van der Werf, Daniel J Brown, Andrew A Swan, Geert H Geesink

J Anim Sci· September 2018

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Meat quality attributes of Agile Wallabies.
Geert H Geesink, Aaron van den Heuvel, Warren Hunt

Meat Sci· November 2017

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The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris.
Colin P Starkey, Geert H Geesink, Remy van de Ven, David L Hopkins

Meat Sci· April 2017

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Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.
Damian Conrad Frank, Geert Geesink, Tharcilla I R C Alvarenga, Rod Polkinghorne, Janet Stark

Meat Sci· January 2017

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The influence of peri-conception and first trimester dietary restriction of protein in cattle on meat quality traits of entire male progeny.
Tharcilla I R C Alvarenga, Katrina J Copping, Xuemei Han, Edward H Clayton, Richard J Meyer, Geert Geesink

Meat Sci· November 2016

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Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?
Colin P Starkey, Geert H Geesink, Damian Collins, V Hutton Oddy, David L Hopkins

Meat Sci· March 2016

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

Meat Sci· July 2015

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The effect of retail packaging method on objective and consumer assessment of beef quality traits.
Geert Geesink, Joanna Robertson, Alex Ball

Meat Sci· June 2015

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Exogenous proteases for meat tenderization.
Alaa A Bekhit, David L Hopkins, Geert Geesink, Adnan A Bekhit, Philip Franks

Crit Rev Food Sci Nutr· September 2014

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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, Alex J Ball, Geert Geesink

Meat Sci· February 2014

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The effects of the myostatin g+6723G>A mutation on carcass and meat quality of lamb.
Mitchell Hope, Fay Haynes, Hutton Oddy, Mohammad Koohmaraie, Abdullah Al-Owaimer, Geert Geesink

Meat Sci· September 2013

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Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures.
Robin Jacob, Katja Rosenvold, Michael North, Robert Kemp, Robyn Warner, Geert Geesink

Meat Sci· September 2012

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Tenderness of pre- and post rigor lamb longissimus muscle.
Geert Geesink, Sadi Sujang, Mohammad Koohmaraie

Meat Sci· August 2011

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Particulate metmyoglobin reducing activity and its relationship with meat color.
Alaa El-Din A Bekhit, Geert H Geesink, Mohammed A Ilian, Jim D Morton, Richard Sedcole

J Agric Food Chem· September 2003

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