Dr Benjamin Holman is a NSW DPI meat scientist focused on advancing the red meat industry towards a secure and sustainable future – so as to deliver economic and community benefits through a greater understanding of science-in-agriculture. Based at the Centre for Red Meat and Sheep Development (Cowra, NSW) his research interests include validating measures of meat quality; exploring production and processing system effects on red meat; innovative packaging of muscle-based foods; optimising storage combinations to deliver better preservation; and all novel approaches to better match meat-to-market.
He has a strong publication record and has been recognised with; 2017 AMPC Science and Innovation Award for Young People in Agriculture, Fisheries and Forestry; selection for the 2017 Australia-China Young Scientist Exchange Delegation; 2018 Fresh Science Award (ACT); and a Diploma of Scientific Achievement from Warsaw University of Life Sciences (SGGW). He is an Australia Society of Animal Production member, Associate Member of the Graham Centre for Agricultural Innovation and an Adjunct Research Fellow at Charles Sturt University – through which he has co-supervised two Masters Students. Benjamin actively collaborates and enjoys discussing current research and future opportunities with others, both in Australia and abroad.
Benjamin is a graduate of the University of Tasmania (UTAS) despite growing up in country Victoria.
Holman BWB, Kerry JP, Hopkins DL (2018) Meat packaging solutions to current industry challenges: A review. Meat Science 144, 159-168.
Holman BWB, Kerry JP, Hopkins DL (2018) A review of patents for the smart packaging of meat and muscle-based food products. Recent Patents on Food, Nutrition & Agriculture 9, 3-13
Holman BWB, Coombs CEO, Morris S, Kerr MJ, Hopkins DL (2018) Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation. Meat Science 139, 171-179.
Holman BWB, Coombs CEO, Morris S, Bailes K, Hopkins DL (2018) Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profiles. Meat Science 136, 9-15.
Holman BWB, Collins D, Kilgannon AK, Hopkins DL (2018) The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability. Meat Science 135, 45-45.
Holman BWB, Coombs CEO, Morris S, Kerr MJ, Hopkins DL (2017) Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads. Meat Science 133, 133-142.
Holman BWB, van de Ven RJ, Mao Y, Coombs CEO, Hopkins DL (2017) Using instrumental (CIE and reflectance) measures to predict consumers’ acceptance of beef colour. Meat Science 127, 57-62.