Dr Benjamin Holman is an Australian meat scientist dedicated to advancing our red meat industry towards a secure and sustainable future. Exploring this theme has helped to optimise meat storage practices that deliver superior preservation, reduce waste and permit greater market access; identify production system effects on red meat so as to enhance nutritional value (healthiness) and eating quality; find packaging technologies that boost retail-potential and inform customers; and exploit processing methods that better match meat-to-market.
Benjamin’s research outcomes have been peer-reviewed and published (Full Publication List). Furthermore, the practical recommendations from these studies have been shared with stakeholders to directly support the red meat industry (worth ~$17.2 billion to NSW’s annual turnover) and assure a livelihood for the 50,000+ immediate NSW employees, many of whom live in rural communities.
Benjamin is a Research Scientist (Meat Science) in the NSW Department of Primary Industries and was the recipient of both the 2017 and 2020 AMPC Science and Innovation Award for Young People in Agriculture, 2017 Australia-China Young Scientist Exchange Delegation, 2016 Diploma of Scientific Achievement from Warsaw University of Life Sciences, 2018 Fresh Science Award, a Rising Star in Texture Research Award, 2018 GC Award for Most Publications, Adjunct Research Fellow appointment at Charles Sturt University, and more. He has a strong record of collaboration, post-graduate supervision, and mentoring. Benjamin is an Associate Editor for the Elsevier publication Veterinary and Animal Science and on the Wiley publication Journal of Texture Studies Board of Rising Stars. He has provided his expertise when requested by different international scientific organisations and conferences. From these, Benjamin’s enthusiasm for science-in-agriculture is evident.
Benjamin is based at the Centre for Red Meat and Sheep Development (Cowra, NSW).
Holman BWB, Bailes KL, Kerr MJ, Hopkins DL (2019) Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass-fed Australian beef held chilled for up to 12 weeks. Meat Science 158: 107878.
Holman BWB (2019) The science of red meat and its importance to New South Wales: A case-study. Journal & Proceedings of the Royal Society of New South Wales 152-2: 101-115.
Holman BWB, Ponnampalam EN, Kilgannon AK, Collins D, Plozza T, Hopkins DL (2019) Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations. Meat Science 157: 107876.
Holman BWB, Bailes KL, Meyer RG, Hopkins DL (2019) Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef. Journal of Food Science and Technology 56: 3957-3961.
Holman BWB, Baldi G, Chauhan SS, Hopkins DL, Seymour GR, Dunshea FR, Collins D, Ponnampalam EN (2019) Comparison of grain-based diet supplemented with synthetic vitamin E and lucerne hay-based diet on blood oxidative stress biomarkers and lamb meat quality. Small Ruminant Research 177: 146-152.
Zequan X, Zirong W, Jiankun L, Xin M, Hopkins DL, Holman BWB, Bekhit AEA (2019) The effect of freezing time on the quality of normal and pale, soft and exudative (PSE) pork. Meat Science 152: 1-7.
Kilgannon AK, Holman BWB, Mawson AJ, Campbell M, Collins D, Hopkins DL (2019) The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads. Meat Science 150: 23-32.
Zhang Y, Holman BWB, Ponnampalam EN, Kerr MG, Bailes KL, Kilgannon AK, Collins D, Hopkins DL (2019) Understanding beef flavour and overall liking traits using two different methods for determination of the thiobarbituric acid reactive substance (TBARS). Meat Science 149: 114-119.
Holman BWB, Hopkins DL (2019) Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control beef carcasses. Meat Science 149: 24-30.
Holman BWB, Kerr MJ, Morris S, Hopkins DL (2019) The identification of dark cutting beef carcasses using Nix Color Sensor Pro™ colour measures, and their relationship to bolar blade, striploin and topside quality traits. Meat Science 148: 50-54.
Holman BWB, Hopkins DL (2019) A comparison of the Nix Color Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display. Meat Science 147: 162-165.
Research collaboration and student/supervision enquires are welcomed.