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Poultry Science|July 30, 2005
Effect of processing on turkey meat quality and proteolysisF Obanor, J D Morton, G H Geesink, et al.Meat Science|November 9, 2011
Electrical stimulation - when more is lessG H Geesink, M H Mareko, J D Morton, et al.Meat Science|November 9, 2011
Metmyoglobin reducing activity and colour stability of ovine longissimus muscleA E Bekhit, G H Geesink, J D Morton, et al.Meat Science|November 9, 2011
Effects of stress and high voltage electrical stimulation on tenderness of lamb m. longissimusG H Geesink, M H Mareko, J D Morton, et al.Journal of Animal Science|November 4, 2000
Rigor temperature and meat quality characteristics of lamb longissimus muscleG H Geesink, A D Bekhit, R BickerstaffeMeat Science|November 9, 2011
Evidence against the non-enzymatic calcium theory of tenderizationG H Geesink, R G Taylor, A E Bekhit, et al.Meat Science|November 9, 2011
Impact of introducing specifications on the tenderness of retail meatR Bickerstaffe, A E Bekhit, L J Robertson, et al.Meat Science|November 9, 2011
Calpain-calpastatin and toughness in M. longissimus from electrically stimulated lamb and beef carcassesJ D Morton, R Bickerstaffe, M P Kent, et al.Journal of Animal Science|June 22, 1999
Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storageG H Geesink, M KoohmaraieJournal of Animal Science|January 21, 2000
Technical note: a rapid method for quantification of calpain and calpastatin activities in muscleG H Geesink, M KoohmaraiePageof 9